Sushi Salad Rice with Japanese Beef Skewers

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Enjoy Japanese flavours at home with this delicious sushi salad rice recipe! Served with Japanese skewers, this dish is perfect for both lunch or dinner.

SunRice Koshihikari Rice

SunRice Koshihikari Rice

If there is one type of rice that best represents authentic Japanese food culture, it is Koshihikari (often called Koshi rice). This super-premium short grain rice has unique characteristics - versatility, firmness, consistency, aroma and natural sweetness. It is a premium grain that is perfect for Japanese dishes and desserts. Koshi naturally possess optimum water absorption properties when cooked, allowing the rice to stick together and retain its softness for longer. Translated as “the light of Koshi” in reference to an ancient province in Japan, Koshi is also commonly used as the hero in Japanese, Korean and Chinese cuisines. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 1 cup SunRice Koshihikari Rice

  • 12 Bamboo Skewers (soaked in cold water)

  • 15 g Dried Sliced Shiitake Mushrooms

  • ½ cup Soy Sauce

  • 2 tbsp Sugar

  • 3 tbsp Rice Wine Vinegar

  • 1 Egg

  • 60 g Snow Peas (trimmed and sliced diagonally)

  • 1 Carrot (cut into thin sticks)

  • 15 Frozen Ready Boiled Edamame Pods (thawed)

  • 1 tbsp Roasted Seaweed Strips

  • tsp Black Sesame Seeds

  • 500 g Beef Fillet Steak (trimmed and thinly sliced across the grain)

  • 1 tbsp Ginger (finely grated)

  • 1 tbsp Caster Sugar

  • tsp Toasted Sesame Seeds

Sushi / Koshikari

Sushi rice is a short grain with unique characteristics – versatility, firmness, consistency, aroma and a natural sweetness. SunRice sushi rice naturally possesses optimum water absorption properties when cooked, allowing the rice to stick together and retain its softness for longer, making it perfect for shaping.






Short & Round

Short & Round

Photo of Sushi Salad Rice with Japanese Beef Skewers


  • Make sushi salad. Soak mushrooms in 1½ cups cold water for 30 minutes. Place mushrooms and soaking liquid in a small saucepan. Add soy sauce and 1 tablespoon of the sugar and simmer for 15 minutes. Drain, then cool slightly and squeeze out excess liquid from mushrooms. Finely chop and set aside.

  • Meanwhile, rinse rice well under cold water. Drain and place into a medium saucepan. Add 1½ cups water and bring to the boil. Reduce heat to low, cover and simmer 15 minutes. Remove from heat and stand, covered for 5 minutes. Place into a large non-metallic bowl.

  • Combine rice wine vinegar with remaining tablespoon of sugar in a small bowl. Add to rice and stir with a wooden spoon to break up lumps, then cool rice quickly by fanning for 5 minutes, stirring occasionally. When rice is cool, cover with a damp tea towel.

  • Beat egg with 1 teaspoon water. Heat a lightly oiled small non-stick pan over a medium-high heat. Pour in egg and cook until set. Slide onto a board and roll up into a cigar shape. Cool, then cut into thin strips and set aside.

  • Cook snow peas and carrot in a small saucepan of boiling water for 2 minutes. Drain and refresh under cold water. Reserve a few snow pea slices and carrot sticks for garnish. Add remainder to cooled rice.

  • Remove the edamame peas from the pods and add to rice mixture, along with chopped mushrooms. Stir to combine. Cover and set aside.

  • Make beef skewers. Place beef into a large bowl. Combine soy sauce, ginger, caster sugar and rice wine in a small bowl, then pour over beef. Use your hands to rub sauce into beef. Thread onto skewers and grill until medium rare.

  • Divide sushi rice salad between 4 serving bowls. Top with omelette curls, reserved snow pea slices, carrot sticks, roasted seaweed strips and black sesame seeds. Serve with beef skewers sprinkled with toasted sesame seeds.

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