Carrot-Beef Sushi with Caper-Basil Mustard

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This elegant carrot and beef sushi is a sophisticated, diabetes-friendly dish that reimagines a classic flavour combination. By swapping traditional rice for tender, blanched carrot ribbons, this recipe provides a vibrant, lower-carbohydrate alternative that doesn't compromise on texture or taste. The succulent, oven-roasted beef is complemented perfectly by a piquant caper and basil mustard dressing, offering a fresh and punchy finish to every bite.

Perfect as a light lunch or a creative party appetiser, these homemade rolls are both nutritious and visually striking. The recipe uses lean cuts of beef and heart-healthy olive oil, making it a wonderful choice for those looking for a wholesome yet impressive meal. Serve these colourful rounds as part of a seasonal platter or as a standalone savoury snack to delight your guests.

Ingredients for Carrot-Beef Sushi with Caper-Basil Mustard

2 (1-inch-thick) boneless beef top loin (strip) steaks (about 575g total)
1 כף שמן צמחי
450g large carrots (2 to 4), trimmed to 6 inches long
3 tablespoons chopped basil
3 tablespoons chopped flat-leaf parsley
3 tablespoons Dijon mustard
2 tablespoons minced shallot
1 tablespoon drained capers, finely chopped
1 garlic clove, minced
3 כפות שמן זית כתית מעולה
Garnish: flaky sea salt such as Maldon

How to make Carrot-Beef Sushi with Caper-Basil Mustard

חמם את התנור ל-177°C עם המדף באמצע.

Heat a dry 12-inch heavy skillet (not nonstick) over medium-high heat until hot, about 2 minutes. Meanwhile, pat steaks dry and sprinkle all over with 1/2 teaspoons each of salt and pepper (total).

Add vegetable oil to hot skillet, swirling to coat bottom, then brown steaks, turning once, about 4 minutes total. Transfer steaks to a small shallow baking pan and roast in oven 5 minutes. Transfer to a cutting board and cool about 30 minutes.

While steaks cool, cut carrots lengthwise into 42 (1-inch-wide) ribbons (less than 1/16 inch thick) with an adjustable-blade slicer or a vegetable peeler.

Cook ribbons in a pot of boiling salted water (2 tablespoons salt for 3.8L water), uncovered, until just tender, about 3 minutes. Transfer with a slotted spoon to an ice bath to stop cooking. Carefully drain, then pat ribbons dry.

Whisk together basil, parsley, mustard, shallots, capers, and garlic in a small bowl, then add oil in a slow stream, whisking until emulsified.

Trim fat and gristle from steaks, then cut each lengthwise into 3 (3/4- to 1-inch-wide) strips.

Place a sushi mat with slats running crosswise or a 9-inch square of parchment paper on a work surface. Arrange 6 to 8 carrot ribbons side by side lengthwise, following slats and slightly overlapping, to form a 6-inch square.

Spread about 1 tablespoon of mustard sauce evenly across bottom half of carrot square, then lay 1 strip of steak across carrots 1 inch from edge nearest you. Roll up carrots and beef tightly, using sushi mat as an aid.

Transfer beef roll, seam side down, to a cutting board, then trim ends and cut crosswise into about 10 (1/2-inch) pieces. Make and cut 5 more rolls. Turn pieces upright to serve.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.