Taco Beef Sushi mixes the flavors of a taco with the style of sushi in a Taco Maki wrap. Topped with spicy, shredded jerky, fresh cilantro and radish slivers, and garnished with fresco crumbles and tortilla strips, enjoy this beef sushi for a fun twist on your typical sushi night.
This post is sponsored in partnership with The North American Meat Institute (NAMI), a contractor to the Beef Checkoff. I was compensated for my time.
Are you as intrigued by the idea as taco beef sushi as I am?
I have definitely had plenty of sushi cravings over the last few months. In fact, sushi is one of the things I’m looking forward to most after pregnancy.
After my first birth, I had it in the hospital the night Camryn was born. Sushi and wine – as soon as it was safe, seemed to be what I craved. I have eaten sushi a few times during pregnancy (cooked of course).
When I recently discovered the idea of a beef sushi roll, I knew that was how I could get the gist of sushi during pregnancy. And here we are.
If you’re someone who has felt intimidated about making sushi (my hand is raised), then this taco maki wrap beef sushi is for you!
What is Beefshi?
Beefshi is just like it sounds – beef sushi! It is an innovative new sushi-style concept that features convenient beef products, such as pastrami, roast beef, summer sausage, hot dogs, corned beef and bologna. These meats are prepared in rolls with rice and veggies.
Beef + sushi is a delightful combination of two foodie pleasures that was developed by a culinary institute of America-trained chef.
I know you’re probably thinking that the meats I listed above are “processed” and “unhealthy.” But, processed can mean different things!
Things like pre-cutting, chopping, grinding, seasoning and pre-cooking are all a form of “processing.”
All ingredients used in prepared meat products must be approved by the FDA (Food and Drug Administration) and then accepted by the USDA (U.S. Department of Agriculture). The USDA regulates and inspects meat and poultry products before they are sold, so these forms of meat are highly regulated.
Give yourself permission to enjoy “processed foods” just as you would other foods that you like and enjoy.
How To Make Taco Beef Sushi
First, gather your ingredients. You’ll need:
- rice vinegar
- sushi rice
- nori wraps
- jerky (I used a sweet and spicy jerky)
- queso fresco
- tortilla chips or strips
Having a bamboo mat makes the process easier!
I loved the flavor that the cilantro added but if it’s not your thing, feel free to omit it or replace it with another herb. The radishes also add a nice savory and crunchy aspect, and the jerky gives both a sweet and spicy flavor!
The rice vinegar is necessary to mix with water to make hand vinegar. You rub your hands in this before spreading out the sushi or sticky rice to the nori wrap!
Lay a bamboo sushi mat on a clean surface and place a sheet of nori on the mat. Spread the rice across the wrap.
Lay half the jerky, cilantro and radishes crosswise along the rice, covering half the surface closest to you.
Then, press firmly and start to roll the wrap. Make sure to squeeze gently to shape the roll and pess the ends in carefully to secure any loose rice.
Then, you’ll repeat this for the remaining roll(s).
Use a very thin, sharp knife to cut each roll into 8 slices and sprinkle each with cheese crumbles. Serve with salsa, pico de gallo or guacamole or your favorite dip of choice!
What To Eat With This Beef Roll Sushi
Beefshi recipes can be enjoyed as an appetizer or with your favorite accompaniments for a full meal!
We love serving them up along with shrimp tacos or a nice summer strawberry chicken salad. They also fair well as appetizers for a dinner party or gathering, served alongside your favorite cheese and charcuterie board!
Contrary to popular belief, sushi does not mean raw seafood. Instead, it refers to the vinegared rice that can be paired with many ingredients including fish, vegetables or meat.
This is why the filling ingredients are limitless and including your favorite deli meats within sushi is easy and delicious.
Modifications for this Beef Sushi Roll
I used shredded jerky, but you could also use any form of beef or meat that you like. You can skip the cilantro if that’s not your thing.
Other optional additions that would be great include shredded carrots or even apples for some crunch.
- 1 cup water
- 1/4 cup rice vinegar
- 2 sheets nori
- 4 cups sushi rice, cooked
- 4 ounces finely shredded spicy jerky
- 16 cilantro sprigs
- 1/2 cup slivered radishes
- 64 Santa Fe style tortilla strips
- Queso fresco crumbles
- Pico de gayo, salsa or guacamole
- In a small bowl, stir together the hand vinegar.
- Lay a bamboo sushi mat on a clean surface. Moisten hands with hand vinegar and shake off excess. Place a sheet of nori on the mat, shiny side down. Spread half the rice across the nori, leaving 1 inch empty at the end farthest from you.
- Lay half the jerky, cilantro and radishes crosswise along the rice, covering half the surface closest to you.
- Securing the jerky, cilantro and radishes 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. Into the center of each roll stand four tortilla strips upright and then sprinkle each with queso fresco. Serve with pico de gallo
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