Surf and Turf Sushi Roll Recipe
Your next party deserves this surf and turf sushi roll recipe, combining a wealth of flavors, textures, and a trio of new Lee Kum Kee Sriracha sauces!
Each of the new Lee Kum Kee flavored Srirachas - Cilantro Lime, Smoky BBQ, and Yuzu - pair exceptionally with the combination of steak, seafood, crispy onions, and sushi rice. Drizzled over the top or used for dipping, you can build a custom sushi platter to try all three flavors, or go ahead and pick your favorite to use across the whole set!
This recipe is enough to make 3 rolls and build a custom decorative platter, but you can always make more depending on the size of the gathering.
What You Will Need
Ingredients
- 2 cups cooked sushi rice, seasoned with rice vinegar, sugar, and salt
- 8–10 tempura shrimp, cooked and cooled
- 1 ripe avocado, sliced
- 1 cup imitation crab, shredded
- 1 lb. beef steak (sirloin or strip), seasoned lightly with salt and pepper
- Neutral oil, for searing
- 3 sheets nori
- Crispy onions
- Chopped chives
- Edible flowers, citrus slices, or microgreens, for garnish
Dipping
- Lee Kum Kee Smoky BBQ Flavored Sriracha Sauce, for drizzling/dipping
- Lee Kum Kee Cilantro Lime Flavored Sriracha Sauce, for drizzling/dipping
- Lee Kum Kee Yuzu Flavored Sriracha Sauce, for drizzling/dipping
Made with
Lee Kum Kee products
How to make it
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Prepare the sushi rice and let it cool to room temperature while you set up your rolling station with a bamboo mat.
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Heat a skillet over high heat with a small amount of oil and quickly sear the steak until medium-rare. Rest briefly, then slice very thin against the grain.
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Lay a sheet of nori shiny-side down on the mat. Spread an even layer of rice over the nori, then flip so the rice faces down. Arrange tempura shrimp, avocado, and imitation crab across the center. Roll tightly into a California-style roll. Repeat to make three identical rolls.
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Top each roll with thin slices of seared steak. Slice each roll into even pieces.
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Arrange the three rolls side-by-side on a large platter. Drizzle one roll with Lee Kum Kee Smoky BBQ Flavored Sriracha Sauce, one with Lee Kum Kee Cilantro Lime Flavored Sriracha Sauce, and one with Lee Kum Kee Yuzu Flavored Sriracha Sauce. Sprinkle with crispy onions and chopped chives. Garnish the platter with edible flowers and citrus and serve with small dipping saucers of each sauce.
We've got over 250 ways to use Sriracha sauces on our recipes page - go check them out for more ideas!
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