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. This recipe is scaled for 24 servings.
3.02 pounds Ribeye Steak
2 Teaspoons Kosher Salt
1 Teaspoon Black Pepper, Ground
12 Cups Ramen Noodles, cooked to al dente and cooled to room temperature
4 Tablespoons Sesame Oil
4 Teaspoons Togarashi Seasoning
12 Pieces Green Onion, whole stalks with roots removed and halved in length
12 Sheets Nori Paper
1 1/2 Cups Soy Sauce
1/2 Cup Wasabi Paste
1/2 Cup Pickled Ginger
Seasoning ribeye steak withkosher salt and pepper. Using a grill on high heat, grill seasoned steak for 2-3 minutes on each side until internal temperature is 145˚F. Also grill the green onion stalks for 1 minute, until just softened and lightly charred. Remove from heat, cover, and let rest for 5 minutes.
While the steak is resting, in a mixing bowl, toss cooked ramen noodles with sesame oil and togarashi seasoning.
On a plastic-wrapped sushi mat, make each maki roll using the following method:
On a half sheet of nori paper, evenly spread .5 cup of seasoned ramen noodles
In a group, place 2 ounces of thinnly sliced ribeye steak, and one stalk of green onion on the bottom third of the ramen nori paper.
Use the sushi mat to tightly roll nori around steak, green onion, and ramen noodles.
Slice roll into 6 even pieces.
Serve each roll with 1 Tablespoon of soy sauce, 1 teaspoon of pickled ginger, and 1 teaspoon of wasabi paste on the side.