re: Feb Chopped Challenge Results: Champion is: #8 Got Blaze! (Voting is Closed)

Entry 8

Box Ribeye Sushi

ingredients: ribeye , cucumber, fruit cocktail, wasabi peas, cilantro, sesame seeds, Ponzu sauce, Tobiko fish roe , sushi rice, green onions, pickled ginger



I puree'd the fruit cocktail , then dehydrated it to the consistency of a fruit rollup. The rollup was used as a layer for the box sushi. I placed the wasabi peas in a food processor which made a crunchy hot powder I used to dip the box sushi in.





fruit roll up and wasabi peas


After making the sushi rice, I separated into 2 bowls and added tobiko roe, and the sesame seeds .
I then used a box press to make the layers of rice, ribeye, fruit rollup, etc... topped with green onions and tobiko.

I sliced the ribeye 1/8" thin and lightly seasoned with kosher salt, EVOO, and cracked black pepper. My goal was to make a ribeye "Carpaccio" that would be used in the sushi box.

The cucumber salad was made by slicing the cucumber, and marinating for 24 hrs with ponzu sauce, chopped cilantro, pickled sushi ginger, and sesame seeds.

This ribeye box sushi was incredible as the carpaccio melted in your mouth. The fruit rollup gave it a sweet flavor . Snacking on the cucumber between each piece of sushi cleansed your palate and was very light.