JUST DA TIP ROLLA fully cooked sushi roll containing reverse seared beef tri-tip, charred asparagus & crispy fried onions. Topped with toasted sesame seeds & a Siracha mayonnaise.
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INGREDIENTS
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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
· 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:
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Prepare the Rice:
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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.