Cowboy Sushi

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
8

Sushi is so much a part of mainstream American cuisine that chefs are now playing around with regional variations. Traditional sushi is made with pristine pieces of fresh fish, but chef Dickinson uses premium Wagyu beef to create a Western ranch-style version for meat lovers. This nigiri sushi features sticky short grain rice topped with thin slices of American Wagyu beef—Black Grade NY strip loin is the cut here. Cowboy Sushi can be served as an appetizer or part of a tasting menu.

Ingredients

Short-grain “sticky” rice
American Wagyu boneless NY Strip Loin
Kosher salt and pepper, to taste
Sesame seeds
1/4 cup English dry mustard
1/4 cup water
Soy Sauce

Steps

  1. Prepare sticky rice and let cool slightly. Form rice into small oval mounds to fit nigiri-style sushi pieces.
  2. Cut strip loin into 3- by 2-in. cubes. Season with salt and pepper; quickly sear on a very hot pan, preferably cast-iron.
  3. Thinly slice beef to fit on sticky rice mounds; sprinkle with sesame seeds.
  4. Mix mustard with water to form a paste. Thin with soy sauce to reach desired consistency.
  5. Serve mustard dipping sauce with sushi.
Source: Bradley Dickinson and Snake River Farms

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources