Teriyaki Beef Sushi Cones - cooking recipe

Ingredients

1 cup sushi rice (or use medium-grain rice)
1/4 cup sushi vinegar (sushi seasoning)
2 tsp peanut oil
1 tsp sesame oil
1 lb flank steak, thinly sliced
1/4 cup teriyaki sauce
2 tsp sesame seeds, toasted
4 None nori sheets (roasted seaweed), halved
1 medium carrot, cut into matchsticks
1 medium cucumber, cut into matchsticks
None None Wasabi paste and pickled ginger, to serve

Preparation

Rinse rice in cold water; drain well. Place in a heavy-bottomed medium saucepan with a 1 cup water. Bring to a boil, stirring occasionally. Reduce heat to very low; cover tightly. Simmer for 12 mins. Remove pan from heat; let stand, covered, for 10 mins.
Spread rice in a large baking dish. Sprinkle with sushi vinegar. Using a flat spoon or spatula, slice through rice to coat grains evenly. Fan rice to cool quickly. Cover with a damp tea-towel.
Meanwhile, heat oils in a large skillet on medium-high heat. Add beef; cook and stir for 1-2 mins or until seared. Add sauce; cook and stir for 1 min more or until sauce has almost evaporated. Set aside to cool. Sprinkle with sesame seeds.
To make a cone, using slightly damp hands, place a nori rectangle on a flat surface. Using a wet spoon, spread 2 tbsp rice over half the sheet. Top with a little carrot, cucumber and beef mixture diagonally across the rice (don't overfill). Roll sheet from the filled side on a diagonal to shape cone. Serve with wasabi and pickled ginger.