We are not sure we liked this. I may have to work on the different variations. In addition to steak,
Rice: I made sushi rice using sushi vinegar from the bottle.
Steak: I thinly sliced medium rare flat iron steaks. I marinated this in a mixture of grated garlic and soy sauce for a few hours. On hindsight, this may have made the taste of the meat too strong.
Omelet: I just scrambled the 4 left over egg yolks, seasoned with a bit of sugar and salt. Using my square frying pan on a very low flame and with a lid, I cooked it slowly for 5 minutes until the surface was dry.
Using the mold for oshizushi, I first put in a few layers of steak slices (marinade squeezed out), then perilla leaves, followed by the omelet cut to fit the mold. I added the sushi rice and pressed it firmly. After cutting it to small pieces, I garnished it with white roasted sesame seeds and a side of pickled ginger.
This is certainly edible but we did not particularly care for it. The meat seemed to over power the subtle flavor of the vinegared rice. Maybe I should not marinate the steak. I suggested we could make this type of sushi with “luncheon meat” (Japanese euphemism for “Spam” the magic pork product from Hormel) but that was immediately voted down.