Roast Beef and Yorkshire Pudding Sushi Roll




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Makes 18

75g Plain Flour

1 free-range Egg

75ml Milk

55ml Water


Salt and Pepper

Sushi Rice:

125g Yutaka Sushi Rice

165ml Water

2 tsp Japanese Rice Vinegar

Wasabi Paste

Fillet Steak, 3.5 cm thick - cooked to preference





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  1. Prepare batter by sifting flour into a bowl, make a well in the centre and add egg. Beat with electric hand-whisk, gradually adding water, milk and seasoning. Leave batter to stand for 30 mins and stir thoroughly again prior to using it.
  2. Pre-heat the oven to 220°C, Gas Mark 7, 425°F
  3. Grease 18 sections of a 24 section fairy cake tin and place a small amount of butter in the base of each section. Put in oven for 1-2 minutes until butter is melted and hot. Pour equal amounts of batter into each tin section. Return tin to oven middle shelf and bake for approx 10 minutes until risen and golden brown. Cool.
  4. Cook sushi rice as per instructions on the pack. Place to side and don't remove lid. After cooling rice for 30 minutes, mix in 2 tsp rice vinegar.
  5. Heat frying pan. Rub steak with a little oil, salt and pepper. When pan is hot, add seasoned steak and fry for approximately 2½ minutes on each side. Place on a plate and allow to cool. When cool, thinly slice steak into 18 slices.
  6. Make a small hole in each Yorkshire pudding, stuff with rice then rest a thinly sliced piece of beef on top. Finish with a dollop of wasabi paste.


This recipe used the following Yutaka products: