Cowboy Sushi: Bison Tenderloin Rolls

Sushi took a trip to our Austin HQ. This roll is packed with jalapeño, avocado, cream cheese and crisp vegetables, then topped with thinly sliced bison tenderloin, sesame mayo, Japanese barbecue sauce and crispy rice. It’s rich, savory, a little spicy and proof that bison belongs in more places than a burger.

Makes 2 rolls

Ingredients:

For the rolls:

• 2 sheets nori
• 2 cups cooked sushi rice, cooled to room temperature
• 4 ounces Force of Nature Bison Tenderloin
• Kosher salt
• ½ jalapeño, thinly sliced
• 2 ounces cream cheese, cut into thin strips
• ½ small carrot, cut into matchsticks
• ½ small cucumber, cut into matchsticks
• ½ avocado, thinly sliced
• 2 green onions, thinly sliced

For the sesame mayo

• ¼ cup mayonnaise
• 1 teaspoon toasted sesame oil
• 1 teaspoon coconut aminos
• ½ teaspoon coconut sugar

For finishing

• Bachan’s Japanese Barbecue Sauce
• Chopped fresh chives
• Crispy rice pieces or crispy rice pearls (if you’re fancy)

Instructions

1. Make the sesame mayo.
   Stir together the mayonnaise, sesame oil, coconut aminos and coconut sugar until smooth. Set aside.

2. Sear the bison.
   Pat the bison tenderloin dry and season it with salt. Sear over high heat until browned on the outside and cooked to your preferred doneness. Take care not to overcook it. Let it rest for 5–10 minutes, then slice it very thinly against the grain.

3. Build the rolls.
   Place one sheet of nori on a bamboo sushi mat. With damp hands, spread half of the sushi rice evenly over the nori, leaving a small border along the top edge.

4. Arrange half of the jalapeño, cream cheese, carrot, cucumber, avocado and green onion in a line across the lower third of the rice.

5. Use the mat to roll everything together tightly, applying gentle pressure as you go. Repeat with the second sheet of nori and remaining ingredients.

6. Add the bison.
   Lay the thinly sliced bison tenderloin across the top of each roll. Gently press it into place with the sushi mat, then slice each roll into 8 pieces using a sharp, damp knife.

7. Finish and serve.
   Drizzle the rolls with sesame mayo and Bachan’s Japanese Barbecue Sauce. Top with chopped chives and crispy rice, then serve immediately.