roast beef sushi rolls
makes enough for 2 for lunch
3 slices of cold beef (sliced as thinly as humanly possible) 2 baby gem leaves, cut in two half a carrot, cut into ribbons with a peeler 1 spring onion, finely shredded a handful of peanuts, blitzed a few mint leaves a few coriander leaves For the dipping sauce: 1/2 tbsp soy sauce 1/2 tbsp fish sauce 1/2 tbsp rice vinegar 2 tbsp toasted sesame oil 1 tsp mirim (or sugar) 1/2 a chilli, finely chopped 1/2 a lime’s juice a tiny piece of fresh ginger, peeled and finely chopped Make it!
Lay the beef slices on a chopping board. At one end lay half a leaf of baby gem. Add a few ribbons of carrots, sliced spring onions, then a few mint and coriander leaves, then a line of peanuts Roll the beef up, quite tightly. This looks like it might be tricky— it’s not. Cut the roll in two and present cut side up. For the dipping sauce, shake up all the ingredients in an empty jam jar and serve on the side.
These are some recipes collected over the years in kitchens. They are mainly in note form, hence rough, and often scribbled down like a madwoman. Contact me if it’s all too confusing!