YOOXICMAN Hanwoo Yuksashimi Sushi

Name: YOOXICMAN Hanwoo Yuksashimi Sushi
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 300g Hanwoo beef round (sliced for yuksashimi); 1-2 bowls of warm cooked rice; 3 tbsp vinegar; 2 tbsp sugar; 1 tbsp salt

A special sushi delicacy enjoyed at home with great value, featuring fresh Hanwoo beef round yuksashimi paired with a golden-ratio sushi vinegar blend from a Japanese cuisine expert.

Recommended for

Those who want to make and enjoy expensive beef sushi from Japanese restaurants at home in a budget-friendly and generous way.
Those who want to learn the standard, fail-proof method for homemade sushi seasoning using a golden ratio.
Those who want to specially fill a single-dish meal with the natural, chewy, and nutty taste of Hanwoo yuksashimi.

20 min Difficulty Easy Rice bowls

Main ingredients

Hanwoo beef roundVinegar

Ingredients needed 2 servings

300g Hanwoo beef round (sliced for yuksashimi)
1-2 bowls of warm cooked rice
3 tbsp vinegar
2 tbsp sugar
1 tbsp salt

Recipe

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Hanwoo beef round Vinegar

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side dishrice companion

Prepare the fresh Hanwoo beef round slices for yuksashimi and gently pat them with a paper towel to remove excess blood.
In a small container, combine 3 tbsp vinegar, 2 tbsp sugar, and 1 tbsp salt, stirring until the sugar and salt are completely dissolved to make the sushi vinegar.
Pour an appropriate amount of the prepared sushi vinegar into the warm, fluffy cooked rice and mix with a rice paddle.
Mix evenly by cutting through the rice with the paddle to avoid mashing the grains, then let it cool slightly to allow the seasoning to absorb.
Wearing sanitary gloves, take a bite-sized portion of rice (about 15-20g) and gently shape it in your hand.
Place one slice of the blood-removed Hanwoo yuksashimi on top of each shaped rice ball and press gently to adhere.
Arrange the finished yuksashimi sushi neatly on a plate and serve with wasabi or a sesame oil dipping sauce.

Mix vinegar, sugar, and salt in a 3:2:1 ratio to create a flavorful sushi vinegar.
Pour the sushi vinegar into warm rice, mix gently with a paddle, and shape into bite-sized portions.
Place fresh Hanwoo yuksashimi slices on top of the shaped rice to finish.

Cooking tips

If the sugar and salt do not dissolve well when mixing the sushi vinegar, microwave it for 5-10 seconds to help them dissolve easily.
When shaping the sushi, lightly coat your hands or gloves with the sushi vinegar to prevent the rice from sticking, making the process much easier.
In addition to regular white rice, you can use multi-grain rice that you usually eat at home to mix with the sushi vinegar for a unique and nutty charm.

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