Roast beef and Yorkshire pudding sushi roll

Looking for a canapé with a twist? You’ll love this roast beef and Yorkshire pudding sushi. Yes, you’ve read that correctly – this does indeed combine a traditional Sunday roast with sushi (AKA the Japanese equivalent of a sandwich), and boy do we love it. Serve up these delicious, bite-sized treats with a classic British tipple, such as gin and tonic or Pimm’s for the perfect aperitif. 

Ingredients (makes 18)

75g plain flour

1 free-range egg

75ml milk

55ml water

Butter

Salt and pepper

For the sushi rice:

125g Yutaka Sushi Rice

165ml water

2tsp Japanese Rice Vinegar

Wasabi paste

Fillet Steak, 3.5 cm thick, cooked to preference

Method

Prepare the batter by sifting flour into a bowl, make a well in the centre and add egg. Beat with electric hand-whisk, gradually adding water, milk and seasoning. Leave batter to stand for 30 minutes and stir thoroughly again prior to using it.

Pre-heat the oven to 220ºC, Gas Mark 7, 425ºF.

Grease 18 sections of a 24-section fairy cake tin and place a small amount of butter in the base of each section. Put in the oven for one to two minutes until butter is melted and hot. Pour equal amounts of batter into each tin section. Return tin to oven middle shelf and bake for around 10 minutes until risen and golden brown. Cool.

Cook sushi rice as per instructions on the pack. Place to one side and don’t remove the lid. After cooling rice for 30 minutes, mix in two teaspoons of rice vinegar.

Heat a frying pan. Rub steak with a little oil, salt and pepper. When pan is hot, add seasoned steak and fry for approximately two and a half minutes on each side. Place on a plate and allow to cool. When cool, thinly slice steak into 18 slices.

Make a small hole in each Yorkshire pudding, stuff with the rice then rest a thinly sliced piece of beef on top. Finish with a dollop of wasabi paste.

Recipe courtesy of Yutaka