Meat Sushi Roll

Niku Maki Sushi

  • By
    Rie Nakamura
  • Time
    25 minutes
Meat Sushi Roll

If you're not too keen on fresh seafood, this tasty alternative is for you. This recipe uses cooked beef, which makes the sushi roll delicious even when cold. Many parents in Japan also cook this with their kids, so we also recommend it as a fun bonding activity.

Nutrition per Serving
  • Calories
  • Sodium
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Cholesterol


  • 5.29  oz Shaved beef
    • A
    • tbsp Mirin (sweet sake)
    • tbsp Soy Sauce
    • tsp Miso
    • 0.5  tsp Grated garlic
  • tsp Oil
  • sheets Nori seaweed
  • bowls Cooked rice
  • 0.5  Bell pepper
  • as needed Mizuna leaf
  • sheets Korean lettuce


Step 1

Remove the stem and seeds of the bell pepper. Boil, then cut into 2 cm-wide slices. Cut Mizuna leaf into 4 cm-wide bits.

Step 2

Cut beef into bite-sized pieces.

Step 3

Heat oil in a frying pan. Saute the beef along with ingredients A. Cook until the beef browns, then let it cool.

Step 4

Place a sheet of nori seaweed on Bamboo Sushi Rolling Mat (Makisu). Spread rice evenly on top of the nori seaweed. Place Korean lettuce, Mizuna leaf, paprika, and beef on top of the rice, then roll the ingredients together.

Meat Sushi Roll

Registered Dietitian, Rice Flour Expert

Rie's contributions include recipe development and articles from the viewpoint of a registered dietitian in health, beauty and nutrition. In order to preserve Japanese rice culture and convey the excellence of rice foods, her work centers around rice food and rice flour recipes. Member of Emish Corporation, which produces food and creates recipes by professional dietitians and cooking experts.