by Refika Kitchen
SALT BAE’s SPECIAL SUSHI: $30 a Piece to $5 a Whole Plate! ???? | Refika's Take On Nusr-ET

Sushi on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Follow along with the 📝 recipes below👇🏾👇🏾

Rating: 5.0/5
( 1 voted )
Serves: 8 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • 350 g fillet steak, tenderloin (~0,7 lb)
  • 5 tablespoon soy sauce
  • Generous amount of flake salt ????
  • 1 medium potato + frying oil
  • 1 teaspoon grated kaşar or mozzarella cheese for each sushi, optional

Sushi rice,

  • 130 g sushi rice, (1/2 cup, ~4,5 oz), you can use any rice but water ratio will differ depending on the rice
  • 160 ml water (2/3 cup)
  • 1,5 tablespoon rice vinegar, any vinegar would do good
  • 2 pinches of sugar or honey
  • 5 pinches of flake salt
  • A drop of olive oil

Avocado sauce

  • 1 tablespoon avocado
  • 1 tablespoon mayonnaise, store bought ones are fine
  • ½ teaspoon wasabi paste
  • A pinch of flake salt

BBQ sauce,

  • 1 tablespoon mayonnaise
  • 1 teaspoon BBQ sauce, store bought ones are fine


  1. Place the fillet in freezer to cut easier. 15-20 minutes would be enough.
  2. To make the sushi rice, rinse the rice for several times. Soak in water and let it sit for 20 minutes.
  3. Place a medium sized cast iron pot on heat. Drain the rice and add in the pot with the water. The ratio should be 1:1,2.
  4. Bring to boil on high heat and transfer to the smallest burner after boiling. Simmer for 10 minutes. Then turn the heat off and let it sit for another 10 minutes.
  5. Mix the vinegar, sugar, salt and olive oil in a bowl. Add into the rice. Mix and fluff it up.
  6. Transfer the rice on a tray or a plate to let it cool.
  7. Clean the potato with a loofah cabbage or with a brush. This way, you don’t waste any parts.
  8. Julienne the potato with a julienne peeler or a mandoline. Soak them in water.
  9. Heat the frying oil in a medium sauce pan until ready.
  10. Meanwhile you can make the sauces. Mash the avocado in a small bowl and mix with the mayonnaise, wasabi paste and salt.
  11. For BBQ sauce mix the mayonnaise with the BBQ sauce in a small bowl.
  12. Drain the potatoes and dry in a kitchen cloth. Fry them until golden brown and fry in three batches to prevent spilling over.
  13. Transfer the chips on a sieve to drain excess oil.
  14. Take out the meat from freezer and slice thinly.
  15. Dip two identical spoons in oil. Shake off the excess oil and take a generous scoop of rice in one spoon.
  16. Pass the rice repeatedly between the spoons; turning and smoothing each side until a quenelle is formed.
  17. You can always use your hands to make it perfect but don’t forget to oil your hands first.
  18. Transfer them on a cast iron, clay or wood plate.
  19. Get the meat slices and soak them in soy sauce. Then cover the rice with meat and tuck in the edges underneath the rice.
  20. It is showtime! Turn on your blowtorch and apply the flame to the meat. Keep the torch’s nozzle about 10 cm (4 in) from the meat’s surface and move slowly until dark brown. It will take around one to two minutes.
  21. You can put some melting cheese on top and melt with blowtorch if you like to.
  22. Then place some avocado or BBQ sauce on each sushi. Top with some chips.
  23. Finally, sprinkle a generous amount of salt flakes and red pepper flakes if you like to. Voila! insanely delicious meat sushi is ready to enjoy. I am sure you will fall in love with it once you try!
Did You Make This Recipe?
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Recipe video


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