Oriental Beef Tartare Mini Sushi Cake

by Zarina
Oriental Beef Tartare Mini Sushi Cake

Continuing my sushi cake series… this one is different from my previous ones as it’s made with raw beef and not fish, only the freshest fillet steak sandwiched between seasoned sushi rice topped with a quails egg yolk and finished with stunning edible flowers and micro herbs.

Sceptical about raw beef??  If you are a beef lover, I guarantee you will fall in love… the beef just melts in your mouth gorgeous and BURSTING WITH UMAMI!  Mixed with chopped shallots and yuzu mustard for a hint of sharpness, sweetness from mirin, an earthy nuttiness from sesame, saltiness from soya and a subtle heat from the shichimi chilli pepper and wasabi mayo.  When you add the quail’s egg yolk, it’s just the most divine and heavenly combo which will  tantalise your tastebuds and you’ll be begging for more!

Oriental Beef Tartare Mini Sushi Cake

Oriental Beef Tartare Mini Sushi Cake

Serves: 4 cakes Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 300g Cooked Sushi Rice
  • Dash Sushi Rice Vinegar to season the rice
  • 4 tsp Furikake Japanese Seasoning
  • 2 tbsp Soya Sauce
  • 300g Fillet beef, tartare grade chopped fine
  • 1 Shallot very finely chopped
  • 4 Quails eggs, very fresh, yolks only
  • 5 tbsp Light Soya Sauce
  • 2 tsp Sesame Oil
  • 2 tbp Japanese Wasabi Mayonnaise
  • 2 tbsp Chives finely chopped
  • 1 tsp Yuzu mustard
  • 2 tbsp Mirin
  • 1/4 tsp Japanese shichimi pepper
  • 1/2 tbsp White toasted sesame seeds
  • 1/2 tbsp Black toasted sesame seeds
  • Micro herbs
  • GARNISH: Edible flowers, toasted sesame seeds
  • 3” cooking ring with pusher
  • Sesame oil to grease cooking ring


  1. Place cooked hot sushi rice in a wooden bowl and season with sushi rice vinegar, soya sauce and the furikake. Mix well and cover with a damp tea towel.
  2. Place cut beef in a glass bowl with the remaining ingredients, taste and adjust seasonings to your preference. You can add some Sriracha for more spice.
  3. Grease or brush the inside of the cooking ring and with a touch of sesame oil, grease your chopping board a little too so the cake can be easily removed.
  4. Place the cooking ring on the greased board and fill 1/3 way up with the seasoned sushi rice. Flatten the rice with the ring pusher.
  5. Fill another 1/3 way up with some of the beef tartar and again flatten with the ring pusher.
  6. Add more sushi rice to the cooking ring to fill it to the top and again flatten with the ring pusher.
  7. Slowly move the cooking ring upwards, add more beef tartare to the top, then remove the ring.
  8. Make a little well in the centre of the top for the quail's eggs yolk and carefully place the yolk in the middle of the beef tartare.
  9. Add some micro herbs around the outside of the yolk and garnish with an edible flower. Repeat the process with the other 3 cakes.
  10. Serve and enjoy immediately!

**TIP - you can partially freeze the beef to make it easier to chop so fine.  No marination is necessary for the beef; however, if you do, then do not marinate for longer than an hour, or else the meat will discolour**

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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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