Recipes

Crying Tiger Roll

Yield :
6 pieces / 1 sushi roll
Prep Time:
1 hour 15 minutes
Cook Time:
45 minutes

Ingredients

Sushi Seasonings (Sushi-zu)

  • Yield: approximately 13 cups
    • 7 cups rice vinegar
    • 5 cups sugar
    • 1 1/2 cups salt
    • Optional: kombu strip for additional umami depth

Rice

  • Ingredients
    • 5 cups Calrose rice
    • 5.5 cups water
    • 1 cup sushi vinegar

Wagyu Beef Marinade

  • Ingredients
    • 1 lb Wagyu hanger steak (any lean, tender cut may be substituted)
    • 1/2 cup oyster sauce
    • 2 tablespoons fish sauce
    • 1 tablespoon chopped garlic
    • 1 tablespoon oil
    • 1/2 tablespoon black pepper

Nam Jim Jeaw Sauce

  • Ingredients
    • 3 tablespoons fish sauce
    • 2 tablespoons yuzu juice (lemon or lime may be substituted)
    • 1 tablespoon tamarind paste
    • 1 tablespoon honey
    • 1/2 to 1 tablespoon Thai bird’s eye chilies, finely chopped
    • 1 shallot, finely chopped
    • 2 tablespoons chopped cilantro

Assembly

  • Ingredients
    • 1 nori sheet
    • 90 grams Calrose rice
    • 2 to 3 strips bell pepper
    • 2 strips cucumber
    • 1 strip avocado
    • 2 to 4 ounces marinated Wagyu beef
    • 1 shrimp tempura
    • 2 to 4 spoons nam jim jeaw sauce

Directions

Sushi-zu

  1. Combine rice vinegar, sugar, salt, and kombu strip in a large pot or container. Stir until sugar and salt dissolve completely.
  2. Remove and discard kombu strip before using.

Rice

  1. Combine rice and water in a rice cooker or heavy-bottomed pot. Cook for about 45 minutes, or until rice is tender.
  2. Transfer warm rice to a large bowl and gently fold in sushi-zu until evenly seasoned.
  3. Cool rice to room temperature before using.

Wagyu Beef

  1. Combine Wagyu steak, oyster sauce, fish sauce, garlic, oil, and black pepper in a bowl.
  2. Marinate at least 30 minutes.
  3. Heat grill or charcoal grill over high heat. Grill steak until lightly charred and cooked to desired doneness.
  4. Rest steak 5 minutes, then slice into strips.

Nam Jim Jeaw Sauce

  1. Combine fish sauce, yuzu juice, tamarind paste, honey, chilies, shallot, and cilantro in a bowl.
  2. Stir until combined and adjust spice level to taste.

Assembly

  1. Place nori sheet vertically on a maki mat.
  2. Spread rice evenly across nori, leaving a 1-inch gap along top edge.
  3. Arrange Wagyu beef, bell pepper, cucumber, avocado, and shrimp tempura across center of rice.
  4. Roll tightly using maki mat.
  5. Slice roll into 6 pieces.
  6. Top with herbs and drizzle with nam jim jeaw sauce.
  7. Serve immediately.

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