Sushi Squares - cooking recipe

Ingredients

2 None beef sirloin steaks (7 oz each)
1/4 cup teriyaki marinade
2 2/3 cups sushi rice
12 oz asparagus, trimmed
1/3 cup mayonnaise
1 tsp wasabi paste
1 tbsp finely chopped fresh chives
1/2 cup seasoned rice vinegar (sushi seasoning)
2 None nori sheets
2 tbsp toasted sesame seeds
2 tbsp black sesame seeds
None None Soy sauce, for dipping

Preparation

Grease a 12 x 8-inch baking pan and line with plastic wrap, extending 4 inches above the sides.
Mix the beef with the marinade in a medium bowl. Cover and refrigerate for 2 hours or overnight. Drain the beef and discard the marinade. Heat an oiled large skillet on medium-high heat. Cook the beef for 2 mins each side. Remove from the pan. Cover loosely with foil and set aside to cool. Slice the beef thinly just before assembling.
Place the 4 cups water and rice in a medium saucepan and bring to a boil. Reduce the heat to low; simmer, covered, for 12 mins or until the water is absorbed. Remove from the heat and let stand, covered, 10 mins.
Meanwhile, boil the asparagus until just tender. Refresh under cold water and drain on paper towel.
Combine mayonnaise, wasabi and chives in a medium bowl.
Transfer the rice to a large, stainless steel or glass bowl. Gradually add the vinegar, stirring continuously with a spatula until combined. Cool completely, stirring occasionally.
To assemble the sushi cake, using wet hands, press one-third of the rice mixture evenly into the bottom of the prepared pan. Spread with half the mayonnaise mixture. Top with the asparagus, then the nori sheets, overlapping in center. Spread another third of the rice mixture over nori, top with the remaining mayonnaise and the beef slices. Spread the remaining rice mixture over the beef. Sprinkle rice with half the combined sesame seeds.
Cover sushi cake with plastic wrap. Carefully turn the sushi cake out onto a cutting board similar in size to the pan. Carefully remove the plastic wrap and sprinkle the remaining sesame seeds over sushi cake. Replace the plastic wrap, and turn the sushi cake back into the pan. Place a cutting board and a few heavy cans on top of the sushi cake and refrigerate for 1 hour.
Turn the sushi cake out onto a cutting board and using a sharp, wet knife, cut it into 1 1/2-inch squares. Serve the sushi with soy sauce.