Name: Carrot-Beef Sushi with Caper-Basil Mustard
Cook time: 1 1/4 hr
Total time: 1 1/2 hr
Yield: Makes about 60 hors d'oeuvres
Ingredients: 2 (1-inch-thick) boneless beef top loin (strip) steaks (about 1 1/4 pounds total); 1 tablespoon vegetable oil; 1 pound large carrots (2 to 4), trimmed to 6 inches long; 3 tablespoons chopped basil; 3 tablespoons chopped flat-leaf parsley; 3 tablespoons Dijon mustard; 2 tablespoons minced shallot; 1 tablespoon drained capers, finely chopped; 1 garlic clove, minced; 3 tablespoons extra-virgin olive oil; Garnish: flaky sea salt such as Maldon

Carrot-Beef Sushi with Caper-Basil MustardRoland Bello

Trompe l'oeil as much as hors d'oeuvres, these rolls use carrot where nori would usually be at a sushi bar and boneless beef top loin instead of tuna. The pungent mustard sauce is an artful counterpoint to the sweet carrot.

Cooks' note:

Beef rolls can be assembled (but not cut into pieces) 1 day ahead and chilled, each roll wrapped tightly in plastic wrap. Cut rolls while cold, then bring to room temperature, covered with plastic wrap, before serving, about 30 minutes.

Recipe notes

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