non-stick cooking spray
5/8 cup teriyaki sauce, divided (natural variety recommended)
1 7/8 pound raw lean beef tenderloin, sliced into 1/4-inch-thick slices
20 medium scallion(s), trimmed of roots and rinsed
2 1/2 medium avocado(s), peeled and sliced into long thin strips
5 cups cooked brown or white sushi rice, short grain, cooled
10 sheets nori seaweed
7 1/2 tablespoons water
5 teaspoons ginger root, finely minced
2 1/2 tablespoons fresh lemon juice
2 1/2 tablespoons chives, fresh, chopped
Coat a grill pan with cooking spray and set over medium-high heat. Spread 2 tablespoons of teriyaki sauce over beef slices. Grill beef for 2 to 3 minutes per side; set beef aside on a plate.
Grill scallions in same pan, turning once, for 1 to 2 minutes; remove from heat.
Place one nori sheet on a bamboo sushi mat (available at Asian specialty stores) and top with 1/2 cup of rice; spread rice out with a spatula into an even layer, leaving 1/4-inch border all the way around the sheet. Place 2 slices of beef, 2 scallions and several slices of avocado on the lower part of rice-covered nori sheet. Starting from the bottom, make a tight roll using the bamboo mat as a guide. Seal the edge of the roll with water and place seam-side down; cover roll with plastic wrap until ready to slice. Repeat with remaining nori sheets and other ingredients.
To make sauce, combine remaining 2 tablespoons of teriyaki sauce, water, ginger, lemon juice and chives in a medium bowl; mix well.
Slice each roll into 6 pieces and serve with 3 tablespoons of sauce.