Steak Shishito Aioli Musubi Recipe

1. wash rice thoroughly. cook rice
2. prepare roasted garlic aioli by preheating the oven on 400F. cut off and discard 1/4 of garlic head. place the rest of garlic on a sheet of aluminum foil and drizzle the garlic with La Espanola’s Extra Virgin Olive Oil. sprinkle 1/4 tsp on salt on top. wrap foil up around the garlic & roast in oven for 45min on a baking sheet
3. whisk together an egg yolk, 1 teaspoon of dijon mustard, 1 teaspoon of lemon juice, and 1/4 teaspoon of salt in a small-medium bowl, then your roasted garlic confit. Pour 3/4 cup of La Espanola Extra Virgin Olive Oil very slowly while whisking vigorously. (you may use an immersion blender instead of a whisk for an easier emulsion)
4. wash and dry shishito peppers. lightly coat pan with olive oil and on medium heat, blister your peppers til lightly charred. top with flaky salt & set aside.
5. sprinkle flaky salt on your steak. oil pan and cook on medium high heat til both sides are deep brown. let rest for 10min. slice against the grain for a more tender like bites
6. cut 4 nori sheets into halves
7. assemble musubi by filling 2/3 of your mold with cooked rice. press mold down all the way then release. layer your garlic aioli, then shishito peppers, and lastly your steak slices. top with furikake lightly. wrap tightly with nori sheet with rough side inside. cut in half & plate musubi facing “upward”. Lightly drizzle with La Espanola Extra Virgin Olive Oil on top and enjoy!