Prime Rib Sushi w/ Parsnip Potato Mash, Roasted Asparagus, Sauteed Portobellos and Collard Greens

Prime Rib Sushi. You Heard Me Right.

Sushi purists everywhere are shaking their heads at me.
Eater rating: 4.4 / 5  4.43

Now the last time I did a nontraditional sushi roll I ended up getting reemed by the folks in Japan for calling it a sushi roll while the only component similar to sushi was the rice, but otherwise the outcome was overwhelmingly popular. That was back in 2006 and these days lots of people are making nontraditional sushi rolls. For this leftover prime rib recipe, we’re eating a roll made with blanched collards, blue cheese-parsnip-potato mash, strips of gently reheated prime rib, roasted asparagus and sauteed portobello mushroom. The sushi roll was plated with a drizzle of Cabernet Port Reduction. While nontraditional, both as a form of sushi and as a use of leftover prime rib, we think this sushi will rock your effing socks off! (give ’em a taste, KG) πŸ˜‰

A Leftover Prime Rib Recipe, by Amanda
Leftover Prime Rib "Sushi"

2 large portobello mushroom cap, stem removed, cut into 1/2" thick slices
1 tsp canola oil
6 large collard green leaves, stems carefully removed while keeping the leaves intact
1 (1/2" thick) slice leftover (cooked) Prime Rib Roast, cut into 1/2" thick strips
blue cheese parsnip potato mash (recipe follows)
roasted asparagus (recipe follows)
kosher salt and freshly cracked black pepper
Cabernet Port Reduction (recipe follows)

Place one large pot of water of high heat. Bring to a boil and season liberally with kosher salt.

Add collard leaves to the boiling water. Blanche greens for 1-2 minutes until vivid green and just cooked. Carefully remove greens from water, trying not to tear the leaves, and set aside.

Place a small saute pan w/ 1 tsp canol oil over medium heat. Once the pan is hot, add the mushroom slices. Season with a pinch of kosher salt and freshly cracked black pepper. Saute for 5-10 minutes until the mushroom has cooked through. Remove from pan and reserve.

Place saute pan back on burner and raise heat to medium high. Add prime rib to the skillet and just heat through, about 1-2 minutes. Remove from heat.

Assemble sushi: Lay out two whole collard green leaves. Position the leaves so that there is no gap where the stem has been removed and all edges are over lapping. Spread out about a 4" wide layer of parsnip potato mash across the collard greens (running across all the leaves, not running down 1 leaf). The mash will act as the "rice" in the "sushi".

Next, lay strips of beef down the middle of the mashed parsnips and potatoes. Beside the beef place a row of sauteed mushroom strips and a row of roasted asparagus.

Carefully roll up the sushi so that the beef, mushrooms, and asparagus are nestled in the middle of the mash and greens. Place the roll seam side down then slice into 3/4" wide pieces. Be careful not to smash the roll as you're cutting it or the filling will all come out!

Repeat the assemble process with the rest of the ingredients.

To serve, drizzle Cabernet Port Reduction down the center of a plate. Place sushi rolls on top of the reduction. Serve and enjoy!

A Parsnip Recipe, by Amanda
Blue Cheese, Parsnip & Potato Mash

1 large parsnip, peeled and cut into 1" pieces
2 large Yukon gold potatoes, peeled and cut into 2" pieces
1/4-1/2 cup milk
1/2 cup crumbled blue cheese
kosher salt and freshly cracked black pepper

Place cut potatoes and parsnips into a pot. Cover with cold water by 1 inch. Season water very liberally with kosher salt. Place pot over high heat and bring to a boil. Reduce heat to medium and simmer for about 10 to 15 minutes longer until very tender, but not disintegrating.

Turn off burner. Drain veggies and return them to the pot. Place the pot back onto the still-warm burner. Add 1/4 cup of milk and all of the blue cheese. Using a potato masher, mash until smooth. Add more milk as needed to reach the desired consistency. (You're looking for creamy but not water.) Taste then adjust seasoning as necessary with kosher salt and freshly cracked black pepper. Enjoy!

A Sauce Recipe, by Amanda
Basic Roasted Asparagus

1 lb asparagus, trimmed of fibrous ends
canola or olive oil
kosher salt and freshly cracked black pepper

Preheat oven to 425 degrees. Place asparagus on a sheet pan and drizzle lightly with oil. Toss asparagus to coat. Season with kosher salt and freshly cracked black pepper as desired. Toss again to evenly disburse seasoning. Place asparagus in 425 degree oven. Roast for 10-15 minutes or until asparagus are tender, vibrant green and caramelizing on the bottom. Serve immediately. Enjoy!

A Sauce Recipe, by Amanda
Cabernet-Port Reduction

1 1/2 cups Cabernet Sauvignon
3/4 cup Port
3 cloves garlic, roughly chopped
1/2 cup mushroom stems, (use the caps for something else where you actually eat the mushroom!)
1 sprig lavender
1 sprig oregano
1 tsp whole black peppercorns
kosher salt

Place all ingredients for the reduction except kosher salt into a saucepan. Place pan over medium heat. Allow the ingredients to come to a simmer. Simmer over medium heat until the liquid has reduced to about 1/3 cup. Strain reduction using a chinois or fine-mesh sieve. Discard the herbs and mushroom stems. Season the strained reduction with kosher salt to taste. The reduction can be made up to 48 hours in advance.

32 comments so far:

  1. Kalyn says:

    Wow, this looks amazing. I want some right now.

    BTW, the thing I was mailing you got returned in the mail. Can you e-mail me your address again, I must have typed it wrong on my list.

  2. Nicole says:

    This sounds amazing, but I would happy with just the blue cheese, parsnip, and potato mash! Mmmmm! Almost bought some parsnips yesterday at the commissary because I was thinking of making a mash.

  3. Amanda says:

    Thanks so much Kalyn! I’ll send you an email soon.

    Nicole, I actually made quite a bit extra of the mash and was spooning to myself during the entire cooking/photography session! you’ll have to save the blue cheese version for a time when justin is out of town! πŸ˜‰

  4. PaniniKathy says:

    Oh so creative! Been a long time since I had sushi that “rocked my effing socks off!” πŸ™‚

  5. Jannette says:

    You have some awesome recipes! Really enjoy your blog. Thank you.

  6. Nicole says:

    Well he’s gone now! Guess I’ll be making some blue cheese, parsnip, and potato mash!

  7. RecipeGirl says:

    What a totally fun recipe. How do you come up with this stuff? Yum.

  8. Hi guys,

    I just stumbled upon your blog, and what a post for me to find first! This recipe looks amazing. The port reduction seems like an excellent addition. I look forward to following your blog from this point on, and seeing what else you’ve got cooking.

  9. Enna says:

    Oh man now I need to go shopping again…I need to start checking this website before I head out to the supermarket.

  10. sharon says:

    So inventive….so intriguing! I like it.

  11. Roger says:

    “Sushi purists everywhere are shaking their heads at me.”

    Heh. I think I’ll try something like this tomorrow.

  12. Oh man! Can we please have this added to the sushi menu?

  13. Ros says:

    That mash sounds perfect for the oxtail I was thinking about making. I was going to braise it in cab-sauv snyway, so it sounds just right.

    I have a bit of a weird taste in sushi. I always gorge myself on sashimi and seafood tempura and never get round to the rolls but I bet rare prime rib could tempt me. Don’t worry about the purists, they can’t complain providing you remember the quotation marks around the “sushi.” πŸ˜‰

  14. Biz says:

    Just stumbled on your blog – love the leftover sushi recipe!

  15. found your blog via someone on twitter..i’m new to the game …i will now follow…great utilization of left over product…most sushi in us is already ‘americanized’. what camera do you use?..i’m in the market.. thanks

  16. Milena says:

    I don’t care what you call it. All I know is that it looks divine. First time visitor to your blog but it won’t be the last time you see me here.

  17. EAT! says:

    Any recipe that uses up a leftover and looks that amazing is more than fine by me. I now have to cook up a prime rib so I have leftovers to make your fantastic sushi.

  18. What a great way to use up leftover roasts! Wondering if you think swiss chard would work as well as the collard greens, or would it be too flimsy? ps The wine/port reduction=drinkable.

  19. Purist, schmirist! This looks like HEAVEN! And I want to eat the blue cheese potatoes independently too, and I think I may just drink the reduction! Brava! I think this is brilliant πŸ™‚


    PS- hope to meet you at the next BlogHer!

  20. colin parent says:

    I love non-trad sushi! As I’ve said before, San Diegans like to put pico de gallo on everything, including our sushi. And we’re better off for it.

    Also, I published a review on review of the Linkery’s burger on A Hamburger Today.

  21. singingirl says:

    OMGoodness, how do you come up with these amazing ideas. i feel so inept. i just happened to stumble across this site. fabulous looking, very unique recipes. sign me up.

  22. Your recipes Rock!!
    your blog is one of the most Creative ive seen. Keep up the great Recipes, please check my cooking blog out when your not creating something special, thanks CC

  23. This looks awesome! What a fantastic idea.

  24. Andrea says:

    What a totally fun recipe. How do you come up with this stuff? Yum.

  25. bobby Williams says:

    II think I have seen this before. Did y’all do this a few months ago, or something like it?

  26. Kim da Cook says:

    HI Amanda
    I just love that Blue Cheese, Parsnip & Potato Mash something completely different to ones basic mash, I love mash and always looking for different ways of making it, one of my favorites is Wasabi mash. One just makes the basic mash with butter and milk salt and pepper, then add wasabi to taste.

  27. Sue | Cater says:

    This is just a fantastic meal I love all of it especially the mash which I will be trying out real some thats for sure. I don’t get to creative with mash. So I am sure to enjoy this one.

  28. Recipe man says:

    such good ideas! im sure to try them out soon.

  29. I don’t think I can get over the notion the sushi needs to have fish in the middle of it. I’m sure they are good though!

  30. W R Kettle says:

    I am really into blue cheese at the moment. Havent yet tried it with mash. It makes a good tastier variation that can impress your guests at any dinner party, thanks.

  31. Yama says:

    Maybe just maybe my wife would go for the Asparagus recipe. Since she was pregnant with our first she has gone off it, and I love it. Its worth a go at some point, nice and simple recipe thanks.

  32. Alex Cooks says:

    Now this is certainly something different, will give this a go with the next leftover prime rib I have