Well, "sushi" really refers to the rice. Most often with seafood and/or vegetables. So just using beef is different. But I wonder if you wouldn't find beef sushi in Japan, too. It could be a nice dish, but I am confused, you got this at a restaurant? Looks like a frozen prepared product.

Yep. At a restaurant. Made fresh. The name of the dish is "Made In Argentina" and the photo is from their menu.

The was a restaurant near us that had similar "sushi" - rice with grilled filet and salsa. It was quite good, but then again I am not a huge sushi fan. They had several funky versions.

The Seal Beach location is still open:

Mahe

The baked scallop parmesan roll was also different and pretty yummy.

I figure if it tastes good who cares about the label.

Yep, it's meat sushi, aka nikuzushi. Like how seafood sushi is nigiri.

That looks really good! I like the nod to Argentina using chimichurri. Fine with me calling it sushi. They way it is served. The way it is described...I would order.

Not unusual in NYC and Japan, like mentioned, to see wagyu/kobe beef sushi/sashimi.

Sadly not experienced a visit to Japan, though do occasionally catch some travel channel food tours...beef sushi fourth from the left...

A Japanese friend makes PBJ sushi. :) Argentine makes sense. :)

All I want to know, if a chef, even a great chef, that has a need to stretch a few traditional boundaries, gives a descriptive menu about the dish creatives. Even minor tweaks. What am I getting? Tell me up-front. If it is Argentinean in flavors, I'm in. We will try it. And love it.

Stew slop obvious leftovers as a Thursday night 'special'.?..we do that at home.

Tweaking some traditions I have no issue.

beesneeds, thank you for giving this a name: "it's meat sushi, aka nikuzushi." Now I know what to ask for at a sushi restaurant. (I can't eat anything fish.)

Avocado and mayonnaise, for instance, are not native Japanese ingredients, yet they are very popular for making sushi.

Raw chicken is common sushi in Japan.

High-end sushi even use truffles.

dcarch

I used to make sushi for my DH - roast beef and horseradish, rolled like sashimi. He now gets smoked salmon, cream cheese, and capers. I like my sushi/sashimi with whatever I can put in it - green beans, carrots, celery, zucchini, any kind of fish,and lots of wasabi.

I bought a Japanese cookbook once simply because it had a recipe for sushi made with mayonnaise, pineapple and Spam! My Japanese-American family got a big laugh out of it when I brought it to the next family potluck.

There used to be a wonderful columnist named Herb Caen for the San Francisco Chronicle. He called himself a "three dot columnist" as it was full of off-the-cuff musings, little bits of local gossip, odd colorful anecdotes, etc. EVERYBODY read it, every morning. This was back in the 1960's, so a long time ago.

The city got a big kick out of reading that some SF hikers who were mountain-climbing in the Swiss Alps, went into a tiny little food market and in the gourmet section, there was a familiar-looking box of imported.....Velveeta!