📝 About This Recipe
This fusion masterpiece marries the smoky, wok-fired soul of Peruvian Lomo Saltado with the refined artistry of Japanese maki. Featuring tender soy-marinated beef, crispy potato matchsticks, and a vibrant Aji Amarillo cream, every bite delivers a complex balance of heat, acidity, and umami. It is a stunning tribute to the Nikkei tradition, transforming a humble stir-fry into an elegant, gourmet experience.
🥗 Ingredients
Sushi Rice
- 2 cups Japanese Short-Grain Rice (rinsed until water runs clear)
- 1/4 cup Rice Vinegar
- 1 tablespoon Granulated Sugar
- 1 teaspoon Kosher Salt
Lomo Beef Filling
- 1/2 lb Beef Tenderloin or Sirloin (cut into thin 2-inch strips)
- 2 tablespoons Soy Sauce (low sodium preferred)
- 1/4 cup Red Onion (sliced into very thin feathers)
- 1 clove Garlic (minced)
- 1/4 teaspoon Cumin (ground)
Roll Components & Garnish
- 4 pieces Nori Sheets (full size)
- 1 small Russet Potato (cut into matchsticks and fried until crispy)
- 2 tablespoons Aji Amarillo Paste (Peruvian yellow chili paste)
- 1/4 cup Japanese Mayonnaise (Kewpie brand recommended)
- 1/4 cup Fresh Cilantro (leaves only, for garnish)
- 1 Roma Tomato (seeded and cut into very thin strips)
👨🍳 Instructions
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1
Cook the sushi rice in a rice cooker or stovetop. While hot, fold in the mixture of rice vinegar, sugar, and salt. Fan the rice to cool it to room temperature quickly for a glossy finish.
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2
In a small bowl, whisk together the Japanese mayonnaise and Aji Amarillo paste to create the spicy yellow sauce. Transfer to a squeeze bottle and set aside.
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3
Peel and cut the potato into very thin matchsticks (shoestring style). Soak in cold water for 10 minutes, drain, pat completely dry, and fry in 350°F oil until golden and crisp. Season with a pinch of salt.
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4
Marinate the beef strips with soy sauce, minced garlic, and cumin for at least 15 minutes.
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5
Heat a wok or heavy skillet over high heat with a tablespoon of oil. Sear the beef quickly (about 1-2 minutes) to get a charred exterior while keeping the center tender. Remove from heat and let cool slightly.
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6
Place a bamboo sushi mat (makisu) on a flat surface. Cover it with plastic wrap to prevent sticking.
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7
Place one sheet of nori, shiny side down, on the mat. Wet your hands slightly and spread about 3/4 cup of rice evenly over the nori, leaving a 1-inch border at the top.
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8
In the lower third of the rice, lay a horizontal line of the seared beef strips, followed by a few strips of red onion, tomato, and a handful of the crispy potato matchsticks.
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9
Drizzle a small amount of the Aji Amarillo sauce over the filling.
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10
Using the mat, lift the edge closest to you and roll firmly over the filling. Apply gentle pressure to create a tight, cylindrical shape.
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11
Use a very sharp knife dipped in water to slice the roll into 8 equal pieces.
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12
Top each piece with a dollop of the remaining Aji Amarillo sauce, a single cilantro leaf, and a few extra potato matchsticks for height and crunch.
💡 Chef's Tips
Ensure the beef is at room temperature before searing to get that essential 'wok hei' smoky flavor. Don't overfill the roll or it will tear; keep the vegetable strips very thin. If you cannot find Aji Amarillo paste, a blend of yellow bell pepper and a pinch of habanero can work as a substitute. Keep your knife wet when slicing the sushi to ensure clean cuts through the rice and nori. Serve immediately while the potato matchsticks are still crunchy for the best textural contrast.
🍽️ Serving Suggestions
Pair with a chilled Pisco Sour to complement the acidity and brightness of the dish. Serve with a side of extra soy sauce mixed with a drop of lime juice for dipping. A light seaweed salad or sunomono (cucumber salad) provides a refreshing palate cleanser. For a drink alternative, a crisp Japanese lager like Sapporo or Asahi works beautifully. Finish the meal with a Lucuma-flavored dessert to stay within the Peruvian theme.