Teriyaki Beef Sushi Cones

• 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

1. 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.
2. 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.
3. 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.
4. 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.

rice, sushi vinegar, peanut oil, sesame oil, flank steak, teriyaki sauce, sesame seeds, carrot, cucumber, ginger

Taken from recipes-plus.com/api/v2.0/recipes/32603 (may not work)