One of the best things that my mother makes is roast beef. The roast beef she makes is proof that practice makes (close to) perfect. I still remember her first roast beef being pretty good, but now it is literally unbeatable. So for this, I had a little bit of her guidance, but I was inspired by her recipe to make it on my own.

I usually eat the roast beef as a rice bowl, on a salad, or in a sandwich, but I have always loved niku sushi, which just isn’t very common to see made at home. However, the perfectly rosie pink, tender, and juicy roast beef cut thin was the perfect opportunity. The roast beef was cooked low and slow to achieve this, and I made a honey balsamic sauce with a touch of rosemary using the juices that came out of the cooking process.

A little sushi rice, wasabi, and a thin slice of roast beef made the perfect niku sushi. I dressed each nigiri with the homemade pan sauce and a sprinkle of green onion. If I had a plate of these constantly in front of me, I swear I could eat these forever.