Charred Beef and Spinach Hand Roll


– 1 (8-ounce) fillet of beef tenderloin
– 1 tablespoon canola oil
– Coarse sea salt
– 2 tablespoons coarse ground black peppercorns
– 2 tablespoons coarse ground white peppercorns
– 2 tablespoons coarse ground green peppercorns
– 2 tablespoons coarse ground pink peppercorns
– 1 tablespoon coarse ground Szechwan peppercorns
– 1 lemon, juiced
– 1 tablespoon Japanese soy sauce
– 2 tablespoons grapeseed oil
– 1 pound baby spinach leaves
– 1 tablespoon freshly grated wasabi or wasabi paste
– 3 tablespoons creme fraiche (may substitute sour cream)
– Sushi Rice, recipe follows
– Nori sheets


Preheat 2 cast iron pans. Coat the beef with oil then well in salt. Mix the peppercorns together and roll the beef in it. Coat well. When pans are screeching hot, place the beef in one and place the second pan on top, pressing down. This is called doing a “Pittsburgh”. When the top and bottom get blackened, remove and let rest 3 minutes before slicing into 1/8-inch slices. Cut nori in half lengthwise. In a bowl, whisk together juice, soy and oil. Toss with spinach, reserve.In a small bowl, mix together wasabi and creme fraiche. Using wet hands, lightly pat rice on bottom half of nori, 1/4-inch thick. Place 2 or 3 slices of beef on the rice. Place a small mound of salad diagonally across the rice from the top left corner to the bottom right. Drizzle with wasabi mixture on top of salad. Roll a cone by bringing the bottom left corner of the nori to half way up the right side edge then roll over. Moisten the top edge to glue. Repeat process.

Serve on small bed of salad or eat on the go.

Kaisen Sushi
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