The New Hybrid Food You Need to Try: Beefshi
By Sammi Brondo — July 26, 2024
This blog post was created in partnership with The North American Meat Institute (NAMI), a contractor to the Beef Checkoff. All thoughts and opinions are my own.
Yep, you read that right: Beefshi, AKA beef meets sushi. Friends, prepare to be amazed. I can almost promise you’ve never seen beef in such a creative way.
My all foods fit philosophy means that all foods truly fit. There’s a time and place for every food in your diet. Some foods may have more nutrients than others, while some foods may be more enjoyable in a given moment. If you’re craving a piece of cake, a salad isn’t gonna cut it. And likewise, if you’re craving a salad, a piece of cake isn’t going to feel satisfying. Like I said: there’s a time and place for all foods.
On a similar note, a few years ago I re-incorporated red meat back into my life. I wasn’t eating it for a simple reason: I didn’t love the taste. But, one day, I started craving steak (likely an indication that I needed a quality source of protein and iron!), and from there, began eating red meat somewhat regularly again.
I think my private practice clients are always a little surprised to hear me recommend beef as part of a healthy diet. But here’s the thing: beef products (per a 3 oz. serving) are great sources not only of protein, but also of vitamin B12 and zinc, two important micronutrients, and a good source of iron, another important mineral. Plus, the iron and zinc in red meat are actually more bioavailable to the body – meaning we absorb it more easily – than they are from vegetarian sources of them.
And when it comes to how to eat beef, again, all foods can fit. I promise you: don’t be afraid of “processed” meat like deli meat. It’s a convenient source of protein, vitamins and minerals that can be eaten in many versatile ways in your diet. There’s really nothing wrong with having a corned beef or pastrami sandwich for lunch every once in a while (I mean, yum!).
What is Beefshi?
Okay so now that we’ve covered beef and deli meat, let’s talk about Beefshi. This innovative new sushi-style concept uses convenient beef products like pastrami, roast beef, hot dogs and corned beef, prepared in rolls with rice and veggies.
The idea was developed by a culinary institute of America-trained chef to showcase beef in a new way. I know that personally until now, I immediately thought of sandwiches when it came to these foods. Now, it’s so fun to have new, creative ways to eat them. And, wait until you hear the different Beefshi varieties! Like me, I think you’ll be pretty excited over them.
A few of my favorites include:
- Reuben Roll: warm pastrami, sauerkraut and thinly sliced Swiss cheese rolled into sushi rice and served with Russian dressing
- Double BLT Mega Roll: sushi rice, bacon bits, sliced tomato, arugula and BBQ potato chips rolled in thin-sliced roast beef and served with ranch dressing (you guys know I love ranch dressing!)
- And, my #1 favorite as someone who lives in NYC – New York Deli Roll: corned beef, fresh horseradish and Swiss cheese with sushi rice
But, before I proclaimed the New York Deli Roll my favorite, I of course had to try it. It basically tastes like a classic deli sandwich would taste, but with delicious rice instead of bread. It was such a fun twist on a classic sandwich for lunch.
Ingredients
Hand vinegar
- 1 cup water
- ¼ cup rice vinegar
Futo-Maki
- 2 sheets nori
- 3 cups prepared sushi rice
- 2 teaspoons caraway seeds
- 6 thin slices corned beef
- 4 teaspoons prepared horseradish well-drained
- 4 thin slices Swiss cheese sliced into thin sticks
- Dijon mustard for serving
Instructions
- In a small bowl, stir together the hand vinegar.
- Lay a sushi mat on a clean surface and cover with plastic wrap. Place a sheet of nori on the mat, shiny side down. Moisten hands with hand vinegar and shake off excess. Spread half the rice across the nori. Sprinkle the rice with 1 teaspoon caraway seeds. Turn the nori over so that the rice side is down.
- Cover half the rice, crosswise, with 3 slices corned beef. Spread the corned beef with 2 teaspoons horseradish. Cover the corned beef with half the cheese.
- Securing the meat and cheese with your fingers, use your thumbs to push the end of the mat up and over the filling, until the edge of the nori meets the rice on the other side. Press firmly on the roll.
- Lift up the top of the mat and roll firmly until tight and round. Squeeze gently to shape the roll. Press the ends in carefully to secure any loose rice. Remove the bamboo mat and set the roll aside.
- Make the second roll in the same manner.
- Use a very thin, sharp knife to cut each roll into 8 slices. Arrange on a sushi platter and serve with Dijon mustard.
