Asian food has grown in popularity over the last ten years. And of course, who doesn't love a sushi or handroll? But in Idaho, we go one step further. We use beef. Not just any beef, Idaho beef. It takes a good idea and makes it even better. Check out some of the beef innovations below and download the recipe sheet to get started.
Fork-tender beef brisket rolled with bread & butter pickles, cream cheese, and sushi rice in nori paper. Served with a side of sweet & smoky whiskey BBQ sauce.
Cubed Ribeye cap battered in a traditional batter consisting of flour, pickled ginger, green onion, tempura scraps (optional). Deep fried until golden and topped drizzle of mayo, takoyaki sauce, and nori.
Red wine braised short rib, rainbow trout, asparagus, and sushi rice wrapped in nori paper. Sliced into rolls and topped with lemon herb butter.
Korean BBQ marinated flank steak atop kimchi fried sushi rice. Finished with a drizzle of wasabi mayo, sliced green onion, Furikake seasoning, and radish micro greens.
Garlic and black peppercorn crusted beef sirloin, sushi rice, and pickled red onion wrapped in a nori cone. Served alongside chimichurri.
Togarashi seasoned ribeye grilled to medium-rare and rolled with sesame ramen noodles and green onion in nori paper. Served with sides of soy sauce, pickled ginger, and wasabi paste.
Panko breaded and fried sushi onigiri balls, studded with braised short rib, chives, and crispy garlic. Served with side steakhouse aioli.
Garlic and rosemary marinated flank steak rolled around roasted yukon gold potato and asparagus. Topped with steakhouse seasoned aioli and crispy shallots.
Thinly sliced tenderloin, seasoned with 5 spice, rolled in rice paper with rice noodles, pickled rainbow carrots, fresno peppers, green leaf lettuce, cucumber, and mint. Served with a kimchi and gochujang sauce.
Thinly sliced savory wagyu steak, pressed over sushi rice and finished with wasabi caviar and chili oil.
"Asian cuisines have 35% menu penetration and have grown 11% on menus over the last ten years."
Asian food has grown in popularity over the last ten years. And, of course, who doesn't love sushi or a handroll? But in Idaho, we go one step further. We use beef. Not just any beef, Idaho beef. It takes a good idea and makes it even better. Check out some fast facts and inspirations you can download and share!