Idaho beef sushi Roll Recipe

This unique take on the sushi concept uses Idaho beef for a regional version of this popular item. The recipe is provided by Jared Brackett, a fifth generation rancher from Filer, Idaho, who runs a cow-calf and stocker operation in a remote area of Idaho southwest of Twin Falls. The recipe had its origin at a regular gathering of family and friends, where grilled beef steaks and tuna sushi were on the menu. Eventually, the beefeaters in the group requested a beef version of the sushi, and Idaho Beef Sushi was born. Jared’s brother-in-law Chase created the recipe.  Rather than using the traditional nori/seaweed for the outer wrapper, this recipe uses a soy sesame wrapper. 




  • 1 cup of Calrose rice per person 
  • Water for cooking rice For every 1 cup of uncooked rice: 
  • 2 Tbsp rice vinegar  
  • 2 Tbsp sugar  
  • 1 Tbsp salt 


  • New York Strip steak, cooked and cut into strips 
  • Green onions, diced and/or cut into strips  
  • Smoked Gouda cheese, cut into strips  
  • Cilantro, chopped   
  • Jalapenos, chopped and used sparingly  
  • Other options for filling: carrots, radishes, chives, lemon, dried garlic 


  • Sesame soy wrappers, such as Yamamotoyama Sushi Party Soy Wrapper 
  • (You can also use the more traditional nori or seaweed wrapper) 


  • Bamboo mat (for rolling sushi)

  1. Plan to prepare 1 cup of rice per person. You will have extra rice but you do not want to run out, as it takes too long to prepare more. To prepare rice, wash uncooked rice gently a few times with cold water. Cook in rice cooker on White rice setting with 1-1/3 cup of water per every 1 cup of rice.  
  2. While rice is cooking, combine 2 tablespoons of rice vinegar, 2 tablespoons of sugar and 1 tablespoon of salt per 1 cup of uncooked rice. Don’t be shy with this mixture! The Bracketts typically use closer to 3 tablespoons rice vinegar, 3 tablespoons sugar and 1-1/2 tablespoons salt.  
  3. After rice has cooked, put it in a large bowl and remove any burnt rice.  
  4. Combine cooked rice and rice vinegar mixture and mix completely. Then, cover with a wet linen cloth (lint free) and let cool to approximately room temperature. The taste of the rice at this point will be very strong, but it will mellow out as it cools. 
  5. Grill the New York strip steak until it is medium-rare. 
  6. Prep preferred filling items by slicing/chopping to preferred shape -- long strips and slices/dices.  
  7. Once the rice is at room temperature, lay out the wrapper on the bamboo mat. Cover it with about 1/4"- 1/3" of the rice and add toppings in a line near one end, then roll it up, using the bamboo mat to shape your roll. Use a sharp knife to slice beef sushi rolls crosswise.  Serve with your choice of sauce.