Ingredients

• 1 , 12 to 16 ounce
• 0.5 cups white rice
• 0.75 cups water
• 2 teaspoons rice vinegar
• 1 teaspoon sugar
• 0.5 teaspoons salt
• 0.25 cups soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon sambal oelek
• 1 tablespoon vegetable oil
• 0.33 cups sour cream
• 0.25 teaspoons lime zest
• 2 teaspoons lime juice
• 2 teaspoons wasabi paste , or more to taste
• 2 teaspoons toasted sesame seeds

Instructions

1. 1 Put steak on a waxed paper-lined baking sheet. Freeze until just firm, about 1 hour.
2. 2 Meanwhile, for sushi rice, rinse rice under cold running water, rubbing grains together with your fingers. Combine rice and water in a small saucepan. Bring to a boil; reduce heat to low. Simmer, covered, until tender and sticky, about 15 minutes. Remove from heat. Stir together vinegar, sugar, and salt in a small bowl. Stir into rice. Cover; let cool about 45 minutes.
3. 3 Meanwhile, thinly slice steak across the grain into 24 (1/4-inch-thick) slices. Transfer steak to a zip-top bag set in a shallow dish.
4. 4 Whisk together soy sauce, maple syrup, chili paste, and oil in a small bowl. Pour over steak in bag; seal bag. Chill at least 20 minutes or up to 2 hours.
5. 5 For sauce, whisk together sour cream, lime zest, lime juice, and wasabi paste.
6. 6 Shape rice with wet hands into 24 (1-tablespoon) oval-shaped portions. Drain steak; discard marinade. Put steak on a foil-lined baking sheet set on a wire rack. Char steak with a kitchen torch, turning once, until desired doneness, about 5 minutes for entire recipe. Put 1 steak piece on each rice portion. Sprinkle with furikake seasoning and serve with sauce.

Nutrition per serving