Recipe by Mindfood
Ingredients
- 1/3 cup soy sauce
- 1/4 cup mirin
- 2 tsp rice vinegar
- 1 tbsp finely grated ginger
- 1/4 cup caster sugar
- 3 tsp tahini
- 1 tsp sesame oil
- 600g lamb backstrap, cut into 4-5cm pieces
- 1 cup brown rice
- 1 1/t tbsp sushi seasoning
- 8 large spring onions, cut into 3cm pieces
- 100g oyster mushrooms
- 1 bunch spinach, washed
- toasted sesame seeds, to sprinkle
- 1/2 sheet nori, cut into 5mm strips
Method
- Combine soy, mirin, vinegar, ginger and sugar. Stir until sugar is dissolved. Mix 2 tbsp of mixture with tahini and sesame oil. Set aside. Add lamb to remaining mixture. Cover; refrigerate 1 hour.
- Cook rice in a large pan of boiling water 35 minutes or until tender. Drain. RInse under hot water, drain well. Return to pan and stir in sushi seasoning. Cover and keep warm.
- Preheat a lightly greased BBQ or chargrill plate to medium-high. Add spring onions and mushrooms to lamb mixture; stir to combine then drain, reserving marinade. Bring marinade to the boil over low heat; simmer 2 minutes.
- Thread lamb and spring onions onto 8 metal skewers. SPray with oil spray. Barbecue or chargrill on a piece of baking paper, 6-8 minutes or until browned. Barbecue or grill oyster mushrooms until tender.
- Boil trimmed spinach for 1 minute or until wilted. Drain; toss in tahini mixture. Sprinkle with sesame seeds. Sprinkle nori over rice. Serve skewers and mushrooms with spinach and rice, drizzled with marinade.
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