- Cut skirt steak on the bias against the grain as thinly as possible
- Marinate in soy, mirin and karo syrup overnigh
- Put in hot skillet and cook quickly
- Prepare a sushi roll pad
- Lay down plastic wrap and then a sheet of skin – shiny side up
- Lay down a layer of sticky rice
- Line with
- Cucumbers thinly chiffonaded
- Shred strips of carrots
- Thinly shredded red cabbage
- Roll it over as tightly as possible
- Hold for 15 seconds to let it set
- Cut into 6 or 8 pieces – Dip knife in water between cuts
