Idaho Field & Stream maki Roll

Red wine braised short rib, rainbow trout, asparagus, and sushi rice wrapped in nori paper. Sliced into rolls and topped with lemon herb butter. The following recipe is scaled for 24 servings.


Items needed

  • 6 Cups Short Rib, English Cut
  • 4 1/2 Gallons Red Wine, Pinot Noir
  • 1 1/2 Cups Canola Oil
  • 9 1/3 Gallons Beef Stock
  • 96 Carrots, whole
  • 24 Heads of Celery, whole heads
  • 72 Yellow Onions, peeled and halved lengthwise
  • 6 pounds Butter, unsalted
  • 3 Cups Kosher salt
  • 3 Cups Black Pepper, ground
  • 6 Cups Rainbow Trout, skin removed, deboned filet
  • 3 Cups Garlic and Herb Butter
  • 1/2 Cup Lemon Juice
  • 72 Spears Asparagus, sautéed to al dente
  • 24 Cups Sushi Rice (sub recipe)
  • 24 Sheets Nori Sushi Papers

  • Stove
  • Oven
  • Sushi Rolling Mat


  1. Prepare Braised Short Ribs: Braise short ribs in red wine and beef stock with whole mirepoix (celery, carrot, and onion) underneath ribs, for 3 to 4 hours at 300˚F. Cool ribs completely to below 41˚F then cut short rib into 1/4 in thick strips. Set aside.
  2. Prepare Rainbow Trout: Cut trout filet into 1/4" thick strips and pan-fry on medium-high heat until completely cooked.
  3.  Prepare Lemon Herb Butter: In a small saucepot, melt garlic and herb butter with lemon juice. Hold warm.
  4. Assemble the Maki Roll:  On a plastic-wrapped sushi mat, evenly spread sushi rice over nori paper. Place two strips of braised shot rib, 1 strip of rainbow trout, and 3 spears of sauteed asapargus on the bottom third of the riced nori paper. Use the sushi mat to tightly roll nori around short rib, trout, and asparagus.
  5. Slice maki roll into 8 pieces and serve with a side of warm lemon herb butter.

Sushi rice


items needed

  • 24 Cups Short Grain Sushi Rice, Fully Cooked, Hot
  • 1 1/8 Cups Rice Vinegar
  • 3/4 Cup Cane Sugar
  • 3 Tablespoons Kosher Salt
  • 2 Tablespoons Mirin

  • Rice Cooker
  • Stove


  1. In a small saucepot over medium heat, whisk together rice vinegar, sugar, kosher salt, and mirin until salt and sugar have just dissolve. Do not bring to a boil. Remove rice vinegar mixture from heat, set aside. 
  2. In a mixing bowl, fold cooked rice and rice vinegar together until vinegar has fully coated rice grains. 
  3. Continue to gently fold rice until rice has cooled to room temperature.