Good sushi doesn’t always have to be with seafood. This beef steak sushi is a succulent nigiri sushi and perfect for sushi beginners. It is quick and easy to make. Serve with quick homemade teriyaki sauce.

Beef Steak Sushi is adorned with homemade teriyaki sauce.

Move over salmon, tuna, unagi, or shrimp nigiri sushi. Who even cares for California rolls? Here comes the beef steak nigiri sushi with teriyaki sauce.

Some people are afraid of trying sushi because of the seafood. I know not everyone is fond for seafood. Sushi doesn’t always have to be made with seafood.

If you are a beef lover, especially the juicy and tender steak, you will love this beef steak sushi with teriyaki sauce. Don’t they just look gorgeous? 

If you serve this beef steak sushi all decked up on a nice serving platter, people might think you are a sushi master. In fact, any sushi novice can make this beef steak sushi like a pro. It is easy, and to-die-for delicious. I promise.

The accompanying teriyaki sauce alone will be perhaps the best kind you can taste as a homemade. It goes so well with beef steak sushi. Try this recipe at home. This is one of the beloved dishes among my Asian Recipes.

Try my Teriyaki chicken drumsticks recipe with similar teriyaki sauce. It’s super quick and easy and perfect for busy night’s dinner.

Beef Steak Sushi with teriyaki sauce  is served on a stone platter.

I will explain how to make this beautiful beef steak sushi step by step. This will be a rather long post since I am putting three different recipes all together; teriyaki sauce, sushi rice, and the beef steak sushi. 

Check out my tonkatsu sauce recipe If you are interested in learning about quick and easy method – no cooking required.


Teriyaki sauce ingredients are combined in a sauce pan with two slices of ginger.

Homemade teriyaki sauce is very easy and quick to make. The secret ingredient of my teriyaki sauce is a little bit of pineapple juice. It adds a wonderful sweetness that sugar alone doesn’t provide, and you don’t need to add too much sugar either since pineapple juice is sweet.

Try this recipe. You might find this would be the *eureka* for the teriyaki sauce. If so, give me an applause? Thank you.

Cornstarch slush is adding to the sauce mixture in a small sauce pan on the stove.

Combine soy sauce, mirin (the sweet rice wine), brown sugar, pineapple juice, and three slices of ginger.

Bring to a gentle boil over medium heat. Remove the ginger and add the corn starch+water mixture. Continue to boil until it thickens. Cook 1-2 more minutes.

A spoon is drizzling teriyaki sauce over the sauce pan to show the consistency.

You might find it still loose, but that is perfectly fine. It will get thicker as it cools.

A spoon is showing thickened teriyaki sauce consistency by drizzling over the sauce.

After about 10 minutes, the consistency of teriyaki sauce will be like a glaze. Perfect~!

How to make sushi rice

Rice is soaking in water with a piece of sea kelp in a pot.

For sushi rice, you will want to use the short grain white rice that is suitable for making sushi. Rinse your rice for several times until you get the clear water. You will want to remove starch coating of rice as much as you can.

Soak the rice in water for 10 minutes with a piece of dried sea kelp (aka kombu). The sea kelp will make very flavorful sushi rice without tasting the sea flavor. You will need to discard it after 10 minutes.

The rice and water ratio I like to use is somewhere around 1:1.25 to 1:1.5. I like to cook my sushi rice over the stop top rather than rice cooker for a best texture.

A fork is stirring the simmering rice in a pot.

Bring the pot on the stove and cook over high heat. When the rice is boiling, stir with a folk to evenly distribute the grain.

Reduce the heat to low and cover with a lid slightly loose for about 3 minutes. Cover completely and simmer for another 5 minutes. Turn the heat off, and let it sit on the stove for 5 minutes.

Sushi rice seasoning is combined in a small bowl.

For the sushi rice seasoning, mix rice vinegar, sugar and salt in a bowl and microwave for 30 seconds, then stir well. This will dissolve sugar and salt, and intensifies the solution.

Sushi rice seasoning is added to cooked white rice in a wooden bowl.

Transfer rice to a wooden bowl, if possible, and add the vinegar solution. Mix rice in a folding motion trying to coat evenly.

A rice scoop is holding a steaming portion of seasoned sushi rice.

The rice should hold its grain. At this stage the sushi rice is too hot use.

A kitchen cloth is covering the sushi rice in a wooden bowl.

Cover with a clean cloth and let the rice cool to the room temperature.


Onion is sliced and soaking in the bowl of cold water.

Before you start the steak, slice 1/4 onion very thinly and soak them in ice water. This is for garnishing the sushi. By soaking onion in cold water, it will remove the spiciness of raw onion and become more mellow to enjoy. After 10 minutes, drain and spin off the excess water.

A piece of marbled beef steak wis seasoned with coarse sea salt and pepper.

For the steak, use your favorite cut of beef. I like to use NY striploin. Ribeye or tenderloin is great, too. Get a best quality beef you can get.

Season lightly with sea salt flakes and pepper.

A piece of steak is searing in a skillet on the stove.

And cook over your outdoor grill or skillet. Make sure to sear all the surface of your steak very well to keep the meat juice inside. If your steak is very thick, you will want to finish it off  in the oven so that you don’t burn the outside.

Seared steak is sliced and showing its medium doneness inside.

Cook your steak according to your preferred doneness. Mine turned out to be slightly medium-well this time. Medium would be perfect for sushi.


A hand wearing a plastic disposable glove is shaping rice into an oval bite piece.

Shape your sushi rice into a small pillow-like shape. As small as or as large as you like. Just remember, you will have to put the whole thing in your mouth.

A tube of wasabi is topping the sushi rice on a stone platter.

Dot it with a little bit of wasabi in the middle. The amount is up to you.

4 pieces of beef steak sushi adorned with topping and teriyaki sauce is plated on a stone dish.

Top with a slice of beef steak, a couple of onion slices, and some spring sprouts. Use any green sprouts of your choice. Turnip sprouts, alfalfa sprout, fricassee lettuce are great choice to adorn. Then drizzle with teriyaki sauce.

Beef steak slices and a pan of teriyaki sauce is around the adorned beef sushi plated on a stone dish.

Now they are ready. Pretty, aren’t they?

Beef Steak Sushi is drizzled with homemade teriyaki sauce

Let me tell you how delicious they are. You will flip! I kept eating, eating, and eating. I was only going to eat 5 pieces but couldn’t even remember how many more I had. My little rice belly was not little anymore after the meal. LOL.

I hope you get to try this out at home. This might become a new family sushi tradition.



Beef Steak Sushi is adorned with homemade teriyaki sauce.

Beef Steak Sushi with Teriyaki Sauce

Sushi doesn't have to be with seafood. Beef steak sushi with teriyaki sauce is perfect for sushi beginner and it is quick and easy to make.
5 from 3 ratings


For teriyaki sauce:

For sushi rice:

  • 2 cup short grain sushi rice
  • 2-1/2 cup water
  • 1 piece dried sea kelp (dashima)
  • 3 tbsp vinegar
  • 1 1/2 tbsp sugar
  • 3/4 tsp kosher salt

For beef steak and garnish

  • 1 to 1 1/4 lb beef steak such as striploin, ribeye or tenderloin
  • salt and pepper, to season steak
  • 3 cup sushi rice
  • 1/4 onion, very thinly sliced
  • handful spring sprouts
  • wasabi


  • To make teriyaki sauce, combine soy sauce, pineapple juice, brown sugar, mirin, and ginger in a small pot. Bring to a gentle boil over medium heat stirring occasionally.
  • Mix cornstarch with 1-1/2 tablespoon water and add to the sauce. Cook until he sauce thickens, about 2 minutes constantly stirring. Remove from the heat and set aside to cool. The sauce will thickens more as it cools.
  • To make Sushi rice, rinse the rice 5-6 times to remove starch coating from the grain until the water seems clear. Add 2-1/2 cup water and a piece of dried sea kelp and let it soak for 10 minutes.
  • Remove the sea kelp and bring the rice to boil over high heat. When the rice boils, stir with a folk to evenly distribute the grain. Reduce the heat to low and cover loose with a lid, simmer for 3 minutes. Cover tight with a lid and continue to simmer for 10 more minutes. Turn off the heat and let the pot sit for another 5-10 minutes.
  • Meanwhile mix vinegar, sugar and salt in a small microwave-safe bowl. Microwave for 30 seconds. Stir well.
  • Transfer the rice into a wooden or glass mixing bowl. Add the vinegar solution to the rice and mix in a folding motion to coat all the rice grain with the vinegar solution. Cover with a clean cloth and let the rice cool to the room temperature.
  • To make beef steak, season the steak with salt and pepper lightly. Grill or pan fry the steak by searing all the surface first. If the steak is too thick, you will need to finish it off in the oven. Cook the steak to medium doneness. Let the steak rest for 5 minutes.
  • Slice the steak against its grain, between 1/8 to 1/4-inch thickness.
  • To assemble the beef steak sushi, soak the onion slices in ice cold water for 5 minutes, drain and spin off to remove the excess water. Seat aside.
  • Take 2 tablespoon of sushi rice and press gently to shape into an elongated oval form. Dot with a small amount of wasabi on the top.
  • Place each sushi on a large serving platter. Top with a slice of beef steak, a couple of onion slices, and spring sprouts. Drizzle teriyaki sauce over. Enjoy!
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.