Seared Steak Rice Bowl

Serves 4


For the steak:

4 Tbs soy sauce

Pinch chilli flakes

1 Tbs sugar

1 Tbs rice wine vinegar

2x Thick cut sirloin steaks


For the rice:

4 Tbs rice vinegar

1 Tbs white sugar

1 tsp salt

500ml cooked sushi rice


For garnish:

1 avocado, diced

½ cucumber, diced

2 spring onions, finely sliced

Pickled ginger

Fresh coriander

Toasted sesame seeds


Mix together the soy sauce, chilli flakes, sugar and vinegar, then add the steaks and leave to marinate while preparing the rice.

Mix together the rice vinegar, sugar and salt until the sugar is fully dissolved.

Warm the rice on the stove top or in the microwave, then pour the vinegar mixture onto the rice and mix through to evenly distribute.

Cook the steak in a searing hot griddle pan until charred on the outside and still very pink on the inside.

Divide the rice into bowls, then slice the steak thinly and place on top of the rice.

Top each bowl with the garnishes before serving.