Little rolls of ribeye with enoki and spring onion

Very simple à la minute recipe for cube roll.

Creation by Mark Vaessen, SUSHISAMBA restaurant, Amsterdam, the Netherlands.

Little rolls of ribeye with enoki and spring onion

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!







salt and pepper






spring onion, thinly sliced

Preparation method

  • Slice the raw ribeye on setting 4 of the meat slicer.
  • Sprinkle with salt and pepper.
  • Sprinkle the enoki and spring onion evenly over the slices of cube roll.
  • Roll the meat up tightly.
  • Sprinkle with a little oil and sear the rolls to seal them on the plancha or in a dry pan.
  • Ensure that the ribeye remains medium-rare.

Serving suggestions

  • Serve with teriyaki sauce or with yakiniku sauce and roasted sesame seeds.
  • Serve on very finely sliced oxheart cabbage.
  • Also delicious with a delicate vegetable salad.
  • You can also use green asparagus for the filling.

Previous page