Entree: Brazil – Brazilian Japanese – Uramaki de Carne Seca (Inside-out sushi roll filled with rehydrated Brazilian dried beef and complementary fillings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 15 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 2 cups (400 g) sushi rice
- 2 1/4 cups (530 ml) water
- 4 tbsp (60 ml) rice vinegar
- 2 tbsp (25 g) granulated sugar
- 1 tsp (6 g) fine salt
- 4 nori sheets
- 8 oz (225 g) shredded carne seca, rehydrated and cooked
- 4 oz (115 g) cream cheese, softened
- 1 large avocado, sliced (about 200 g)
- 2 tbsp (30 ml) soy sauce for seasoning carne seca
- 1 small onion, finely chopped (about 60 g)
- 2 tbsp (30 ml) vegetable oil for cooking
- 2 tbsp (30 g) toasted sesame seeds
- 1 tbsp (15 ml) toasted sesame oil (optional, for finishing)
- Pickled ginger for serving
- Wasabi for serving

Instructions

1. Rinse the sushi rice until water runs clear, drain, combine with 2 1/4 cups (530 ml) water in a pot, bring to a boil, then simmer covered 15 minutes; remove from heat and rest 10 minutes. Meanwhile, mix rice vinegar, sugar, and salt until dissolved and fold into hot rice; let rice cool to room temperature spread in a shallow bowl.
2. Rehydrate and cook the carne seca if needed: simmer dried beef until tender, drain, shred to yield about 8 oz (225 g) cooked shredded beef. Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat, sauté 1 small chopped onion until translucent, add shredded carne seca and 2 tbsp (30 ml) soy sauce, stir-fry 2–3 minutes to caramelize slightly; cool.
3. Prepare a sushi mat wrapped in plastic wrap. Place a nori sheet on the mat, spread a thin, even layer of seasoned rice over the nori leaving a 1/2-inch (1 cm) strip along the top edge, flip the nori so rice faces outward.
4. On the nori side, arrange 1/4 of the fillings lengthwise: about 2 oz (55 g) shredded carne seca, 1 oz (30 g) cream cheese, and several slices of avocado. Roll tightly with the mat to form an inside-out roll, pressing gently to seal.
5. Brush the outside of the roll lightly with sesame oil if using, then roll in toasted sesame seeds to coat. Repeat to make 4 rolls. Using a sharp wet knife, slice each roll into 8 pieces.
6. Plate the uramaki, serve with pickled ginger, wasabi, and soy sauce on the side.