• Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius).

Cook the Sushi Rice

• Rinse 1 1/3 cups of sushi rice by placing it in a colander and running water through it until the water is clear.
• After the rice is rinsed, add it to a sauce pan with 1 1/2 cups of water. Check your sushi rice package to see the exact amount of water to be added as it can vary from depending on the brand you use.
• Bring the water to a boil and then reduce the heat to low. Cover and let the rice simmer for 20 to 30 minutes, or until the water is absorbed and the rice is soft.
• Remove the rice and place it into a bowl or dish and let cool. I would line the dish with parchment paper prior to adding the rice to avoid sticking.
• Mix 1/4 cup of sushi vinegar into your rice. Stir until it has absorbed into the rice. Once cooled and fully absorbed, your rice is ready to roll!

Prepare the Yakiniku Sauce

• While the sushi rice is cooking, roast the sesame seeds in a pot over medium heat for 1-2 minutes. Once the sesame seeds are browned and releasing aromas, remove from heat.
• Combine all the remaining ingredients for the yakiniku sauce except for the sesame seeds into a sauce pan and stir to combine.
• Heat the sauce over medium heat and bring to a simmer, stirring constantly. Reduce the heat once the sauce comes to a boil, and let the sauce simmer for 5 minutes continuing to stir frequently.
• After the sauce has simmered, remove it from the heat and allow to cool for at least 20 minutes. This will allow the flavors to continue melding together.
• Once cool, strain the sauce into a mixing bowl and mix in the sesame seeds.

Prepare the Vegetables

• While the yakiniku sauce is cooling, peel and slice the carrot into thin strips that are as long as your nori sheet is wide. This will allow them to easily fit into the sushi roll.
• Cut the ends from the asparagus stalks.
• Place the cut asparagus and carrots onto a baking sheet and spread one tablespoon of avocado oil over the veggies.
• Season the veggies with garlic salt and black pepper. Then toss to make sure all the vegetables are evenly coated with the oil and seasonings.
• Place the baking sheet into a preheated oven and bake for 15 to 20 minutes.
• Remove the carrots and asparagus from the baking sheet and place onto a plate. Put the plate aside until the vegetables are needed.

Cook the Beef

• While the vegetables are cooking, heat a skillet on medium heat and add vegetable oil.
• If not yet cut, slice beef into thin, bite-size slices. Lightly season with salt and pepper.
• Once the pan is hot, add a few strips of beef at a time and sear first side for about 30 seconds and flip. Sear the other side for 15 seconds, making sure not to over cook. Lightly drizzle some yakiniku sauce over the beef while it's cooking. I like to use a total of 1/4 of a cup of yakiniku sauce for cooking the meat and save the other 3/4 cup of sauce to serve with the sushi.
• Flip pieces in the sauce making sure each side coated and cook until the sauce is hot and begins to bubble.
• After the beef is done cooking, remove from the skillet.

Prepare the Beef Roll

• Cover your bamboo sushi mat with plastic wrap. This will help keep the rice from sticking to it.
• Next, place the nori sheet onto the plastic wrap with the shiny side facing down. Then press around 3/4 cup of rice onto about 3/4 of the nori sheet in an even layer. Leave about 1/4 of the nori sheet without rice as this will help seal the roll. Tip: Combine a bowl of water and a splash of rice vinegar and use to wet your hands prior to handling the sushi rice. This will prevent the rice from sticking to your hands.
• Add the beef slices to the sushi roll. I usually add around 4 to six slices of beef but that could change depending on how thick the beef slices are.
• Add two stalks of asparagus and one to two carrot slices to the sushi roll.
• Wet the part of the nori sheet that does not contain rice. Starting at the side of the nori sheet with rice, use the bamboo sushi mat to fold your roll until it's completely enclosed. Once the nori is making contact with the rice, pull back the sushi mat so it doesn't get caught in the sushi. Still using the sushi mat as your guide, finish rolling until the roll is completely wrapped. Then wrap the sushi mat around the roll and gently press, tightening the roll together.

  Keep in mind that rolling sushi is an art that may take some practice so don’t get frustrated if it doesn’t look perfect your first time. It will get easier the more you do it.
• Using a sharp knife, cut the roll into 8 pieces. I do this by first cutting the roll in half. Then I cut each half in half followed by cutting each fourth in half. Tip: Be sure to clean and wet the edge of your knife before making each cut.
• Serve with a ramekin of yakiniku sauce (Japanese BBQ sauce). You can also serve with soy sauce, wasabi, and pickled ginger as well.