JUST DA TIP ROLL

A fully cooked sushi roll containing reverse seared beef tri-tip, charred asparagus & crispy fried onions. Topped with toasted sesame seeds & a Siracha mayonnaise.
VOTED
***2nd PLACE*** 
 2014 EGGTOBERFEST RECIPE CONTEST ENTRY
INGREDIENTS

  • ·        2-3lb Beef Tri-Tip Roast
  • ·        3 Tbsp Extra Virgin Olive Oil (EVOO)
  • ·        4 Tbsp Meat Church Holy Cow Rub
  • ·        1 Bunch Asparagus Spears
  • ·        I Tbsp Kosher Salt
  • ·        1 Tbsp Black Pepper
  • ·        Siracha Mayonnaise 
  • ·        1 Tbsp Paprika
  • ·        3 Cups  Sushi Rice
  • ·        4 Cups Water
  • ·        3 Tbsp. Rice Vinegar
  • ·        3 Tbsp. White Sugar
  • ·        I Tbsp. Kosher Salt
  • ·        7-8 Sushi Seaweed Papers
  • ·        French’s Fried Onions
BIG GREEN EGG SETUP

·        Light and set up your Big Green Egg for indirect cooking. Plate Setter legs up with the grill grate on top of the legs.  Target: 250F 

DIRECTIONS

  • ·        Trim the excess fat and silver skin off of the tri-tip roast. 
  • ·        Using a brush, apply an even coating of EVOO to the roast. 
  • ·        Apply a heavy coating of Meat Church Holy Cow Rub. Rub in to even out. 
  • ·        At the thickest part of the roast, insert a wired thermometer into the roast and place directly on the grill grate. 
  • ·        Remove roast once an internal temp of 115deg has been achieved. Rest the roast on a plate, but do not cover it. 
  • ·        Carefully remove the Plate Setter and open the the top and bottom BGE vents wide open. 
  • ·        Once the Egg reaches 650degrees, sear the roast for approx. 2 minutes on each side. (be precise) 
  • ·        Remove the roast, cover with foil and allow a 10 minute rest.
  • ·        Once rested, slice thinly against the grain and on the bias. 

Prepare the Asparagus Spears:

  • ·        Rinse asparagus under cold water and pat dry with paper towels.
  • ·        Brush the remaining EVOO onto the spears. 
  • ·        Sprinkle the spears with the salt, pepper and paprika to taste.
  • ·        Grill at high heat until slightly charred. 
Prepare the Rice:

  • ·        Rinse the rice under cold water several times until the water runs clear. 
  • ·        Place the rice and water in a rice cooker and start the cycle accordingly.
  • ·        Combine the rice vinegar and sugar and heat until the sure is dissolved. 
  • ·        Once cooked, transfer the rice into a Hangiri wooden bowl. 
  • ·        Using a rice paddle, slowing slice the rice. Slowly add the vinegar/sugar mixture while slicing. 
  • Cover with a towel to keep warm. Rice should be fluffy and sticky. 
The Roll:

  • ·        Using a rice paddle, scoop out approx. ½ Cup of rice onto a piece of seaweed paper. 
  • ·        Use your fingers to spread out the rice evenly. (Dip your fingers into water to keep the rice from sticking to your fingers.)
  • ·        Flip the seaweed paper over. Place several slices of tri-tip on the middle of the paper. Add 2-3 spears of asparagus & fried onions.
  • ·        Using a sushi mat, slowly roll the rice/paper tightly in to a roll. 
  • ·        Use the sushi mat to form the roll to the desired shape. 
  • ·        Slice into bite size pieces. Approx. 8 pieces per roll. (Dip the knife in water to prevent the rice from sticking and wipe after each cut)
  • ·        Sprinkle the toasted sesame seeds. 
  • ·        Drizzle with Siracha mayonnaise once plated.
  • ·        Serve with wasabi sauce and pickled ginger.