Sushi Rice Cakes With Roast Beef & Wasabi Pea Puree

Sushi rice cakes with roast beef & wasabi pea pureePut a spin on the classic beef roast with this stunning Japanese-inspired version.

You will need a food processor for this recipe.
215g (1 cup) SunRice Japanese style sushi rice
375ml (1 1/2 cups) water
2 tablespoons sushi vinegar
80ml (1/3 cup) tamari
60ml (1/4 cup) lemon juice
1 1/2 tablespoon mirin
2 teaspoons finely grated fresh ginger
2 garlic cloves, crushed
700g piece beef eye fillet, tied at 3cm intervals
230g (1 1/2 cups) frozen peas, blanched
1 tbs kewpie mayonnaise
3/4-1 teaspoon wasabi paste
2 tablespoons grapeseed oil
Green shallots, thinly sliced, to serve
Baby shiso, to serve, optional

Step 1
Preheat oven to 200C/180C fan forced and line a tray with baking paper. Place rice and water in a saucepan over medium-high heat. Bring to boil, stirring occasionally. Reduce heat to low. Cook, covered, for 15 minutes or until tender. Stand, covered, for 5 minutes. Stir in vinegar. Spread over a lined tray. Cool for 15 minutes.
Step 2
Meanwhile, combine tamari, juice and mirin in a bowl. Reserve 60ml (1/4 cup) tamari mixture. Stir ginger and garlic into remaining tamari mixture. Heat an ovenproof frying pan over medium-high heat. Spray with oil. Season beef with pepper and cook, turning, for 5 minutes or until browned. Pour over tamari and ginger mixture. Roast, basting twice, for 20 minutes for medium or until cooked to your liking. Rest for 10 minutes. Thickly slice.
Step 3
Process the peas, mayonnaise and wasabi paste until smooth. Season.
Step 4
Use damp hands to shape 1/2-cupfuls of rice into four 2-3cm-thick patties. Heat oil in a non-stick frying pan over medium heat. Cook, turning, for 3-4 minutes or until golden and crisp. Drain on paper towel. Divide among plates. Top with a dollop of pea puree and beef. Drizzle with reserved tamari mixture. Sprinkle with shallots and shiso, if using.