Ingredients

• 1 cup sushi rice
• 1/3 cup sushi seasoning
• 1/2 cup teriyaki sauce
• 1 garlic clove, crushed
• 2cm piece fresh ginger, peeled, finely grated
• 600g beef rump steak
• 2 Lebanese cucumbers, cut into thin ribbons (see note)
• 2 green onions, thinly sliced
• 1 long red chilli, finely chopped
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds, toasted

Method

• Step 1 Rinse and drain rice 3 times or until water runs clear. Place rice in a strainer set over a bowl. Stand for 10 minutes to drain. Place rice and 1 cup cold water in a saucepan over medium heat. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until rice has absorbed water. Remove from heat. Stand, covered, for 10 minutes. Transfer to a large ceramic dish. Stir rice with a plastic spatula to break up lumps. Gradually add 1/4 cup sushi seasoning while lifting and turning rice until cool. Cover. Refrigerate.
• Step 2 Combine teriyaki sauce, garlic and ginger in a large shallow glass or ceramic dish. Add beef. Turn to coat. Cover. Refrigerate for 3 hours or overnight, if time permits.
• Step 3 Remove rice from fridge. Heat a greased barbecue plate or chargrill on medium-high heat. Drain beef. Cook beef for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 10 minutes.
• Step 4 Place cucumber, onion and chilli in a bowl. Drizzle with oil and remaining sushi seasoning. Toss to combine. Thinly slice beef. Divide sticky rice between four, 1 1/4 cup capacity ramekins or moulds. Turn out onto a serving plate. Serve rice with sliced beef and cucumber salad. Sprinkle with sesame seeds.