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1
Slice the thin slices of beef tataki into narrow strips.
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2
Lay 2 sheets of the nori seaweed over the top of a sheet of parchment paper and spread an even layer of sushi rice over the top.
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3
Sprinkle the roasted sesame seeds over the top of the rice.
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4
Lay another sheet of cling film over the rice, press everything down gently, and leave the roll to sit.
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5
Flip the layers over so that the nori seaweed is on top.
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6
I've used a layer of cling film instead of parchment paper so that you can see the order more clearly.
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7
Peel away the parchment paper and place the strips of beef tataki in a line on top of the seaweed, around 1 cm from the edge of the roll.
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8
While pressing the sides in through the cling film to maintain a good shape, roll the sushi roll away from you.
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9
Wrap the roll in cling film and adjust the ends of the roll to neaten up the shape.
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10
Slice the roll into 3 pieces.
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11
For each slice, wipe away any grains of rice that have stuck to the knife with a damp sheet of kitchen paper.
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12
This will give you a cleaner cut.
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13
If you don't like meat, you can fill the roll with crab sticks, tamagoyaki, and cucumber for a colourful alternative.
