Steak and Sushi Bites

Ingredients 

3 cups Riceland sushi rice, cooked

2 teaspoons coriander seeds, dried

1 teaspoon black peppercorns

1/2 teaspoon sesame seeds

1/4 teaspoon kosher salt

1 teaspoon cilantro, finely chopped

1, 8-ounce beef filet

1 lime, juiced

1 tablespoon soy sauce

1 teaspoon sesame oil

1/4 teaspoon fresh garlic, minced

1 small serrano chili, finely sliced

1/4 cup pickled ginger

1/4 cup radishes, thinly sliced

1/4 English cucumber

1/2 cup microgreens

Directions

1. Prepare sushi rice according to package directions. Set side. 
   
   
2. Heat a saucepan over medium-high heat. Add coriander seeds, peppercorns, sesame seeds and salt. Cook until the coriander seeds start to pop and the sesame seeds are toasted. Set aside to cool. 
   
   
3. Grind the spices in a spice grinder or pestle and mortar. Mix in cilantro. Take the beef filet and roll it into the spice mixture so it is evenly coated, set aside. 
   
   
4. Heat the pan over high heat, add the beef filet and cook for 8-10 minutes turning once halfway through or until brown and slightly crisp on all sides. Remove from the pan and allow to rest for 5 minutes before slicing.
   
   
5. Combine lime juice and zest, soy sauce, sesame oil, garlic, salt, ginger and chili in a small bowl. 
   
   
6. Pack rice into a rectangular mold and remove. Layer with pickled ginger, cucumber and radishes and top with sliced beef. 
   
   
7. Carefully slice and garnish with green onions, ginger, microgreens and chili if desired. Serve!