Recipes Meat and Poultry Beef Steaks Aburi Steak Be the first to rate & review! 1 Photo “Aburi,” the technique applied to this aburi steak, means flame-seared in Japanese. The technique is often applied to raw fish, but it works well for tender, marbled beef cuts, too. A butane torch lets you customize the doneness. Torch less or more depending on how charred you like it. By Juliana Hale Juliana Hale Juliana Hale is a culinary specialist with over 20 years of experience in recipe testing and development. She works closely with Allrecipes, Better Homes & Gardens, Forks Over Knives, Midwest Living, and Traditional Home both in the test kitchens and with her stories. Allrecipes' editorial guidelines Published on October 11, 2023 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 20 mins Freeze Time: 1 hr Cool Time: 45 mins Marinate Time: 20 mins Total Time: 2 hrs 45 mins Servings: 24 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 24 servings 1 (12 to 16 ounce) boneless rib eye steak 1/2 cup short grain white rice 3/4 cup water 2 teaspoons rice vinegar 1 teaspoon white sugar 1/2 teaspoon salt 1/4 cup less-sodium soy sauce 1 tablespoon pure maple syrup 1 tablespoon Asian-style chili paste (such as sambal oelek) 1 tablespoon vegetable oil 1/3 cup sour cream 1/4 teaspoon lime zest 2 teaspoons fresh lime juice 2 teaspoons wasabi paste, or more to taste 2 teaspoons furikake seasoning or toasted sesame seeds Directions Put steak on a waxed paper-lined baking sheet. Freeze until just firm, about 1 hour. Meanwhile, for sushi rice, rinse rice under cold running water, rubbing grains together with your fingers. Combine rice and water in a small saucepan. Bring to a boil; reduce heat to low. Simmer, covered, until tender and sticky, about 15 minutes. Remove from heat. Stir together vinegar, sugar, and salt in a small bowl. Stir into rice. Cover; let cool about 45 minutes. Meanwhile, thinly slice steak across the grain into 24 (1/4-inch-thick) slices. Transfer steak to a zip-top bag set in a shallow dish. Whisk together soy sauce, maple syrup, chili paste, and oil in a small bowl. Pour over steak in bag; seal bag. Chill at least 20 minutes or up to 2 hours. For sauce, whisk together sour cream, lime zest, lime juice, and wasabi paste. Shape rice with wet hands into 24 (1-tablespoon) oval-shaped portions. Drain steak; discard marinade. Put steak on a foil-lined baking sheet set on a wire rack. Char steak with a kitchen torch, turning once, until desired doneness, about 5 minutes for entire recipe. Put 1 steak piece on each rice portion. Sprinkle with furikake seasoning and serve with sauce. Recipe Tip: When using a torch, set a foil-lined pan on a wire rack to protect your work surface from the heat. I Made It Print Nutrition Facts (per serving) 60 Calories 4g Fat 2g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 60 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 8% Cholesterol 13mg 4% Sodium 106mg 5% Total Carbohydrate 2g 1% Dietary Fiber 0g 0% Total Sugars 1g Protein 4g 8% Vitamin C 0mg 0% Calcium 9mg 1% Iron 0mg 2% Potassium 54mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.