Onigirazu with European Beef

PREPARING

1. Cooking the Rice: Rinse the rice several times until the water runs almost clear. Add 250-300 ml of water and cook covered over medium heat until fully absorbed. Remove from heat, cover completely, and let rest for 10 minutes. Mix rice vinegar, soy sauce, and sugar until dissolved, then gently fold the mixture into the warm rice. Spread the rice on a flat surface (e.g., a baking tray) to cool faster.
2. Frying the Meat: Heat a pan over high heat and add the cubed beef sirloin. Sear for 2-3 minutes until browned, stirring occasionally. Pour in the soy sauce, mix well, and cook for another 30-60 seconds until the meat is evenly coated. Set aside to cool.
3. Assembling the Onigirazu: Wet your hands with water to prevent the rice from sticking, then shape a flat square of rice. Place it in the center of a nori sheet. Spread mayonnaise and/or Sriracha on top. Layer with spinach leaves, avocado slices, tofu, carrot, beetroot, cucumber, optional sweet potato, and fried beef.
4. Wrapping: Fold the sides of the nori toward the center, then wet your hands with water and seal the remaining corners to form a tight envelope. Flip the onigirazu over, press gently with a plate, and let sit for a few minutes until the nori softens and holds together. Cut the onigirazu in half with a sharp knife. Repeat for the remaining portions.
5. Serving: Sprinkle with black sesame seeds. Serve with additional soy sauce, sweet chili sauce, or wasabi mayonnaise.