Start by prepping the marinade. Combine soy sauce, sesame oil, brown sugar, crushed garlic, and ginger cubes in a zip-top bag. Mix it well by squishing the bag with your hands. Add the thinly sliced ribeye steak into the marinade. Seal the bag tightly, ensuring the strips are fully coated in the mixture. Pop the bag in the fridge and allow the steak to marinate for at least 4 hours. If you can plan ahead, overnight marination will make the meat even more flavorful.

While the steak soaks up the delicious marinade, prepare your sushi rice. You can follow any classic sushi rice recipe to get the right texture and seasoning. Aim for sticky rice that holds its shape when plated. Once it’s ready, set it aside to cool slightly.

Heat a sauté pan or grill pan over high heat with a drizzle of vegetable oil. Remove the steak strips from the marinade (but don’t toss out the extra marinade yet) and carefully place them into the hot pan. Sear the strips for about 2-3 minutes. The high heat will give the meat a nice, dark sear while keeping it tender and juicy.

For a stunning presentation, scoop a small mound of sushi rice onto each serving plate. Place the cooked ribeye strips neatly on top of the rice. Drizzle any remaining marinade over the steak for a little extra flavor. Garnish the dish with sesame seeds and thinly sliced scallions for an elegant finishing touch.

Serve these beautiful ribeye appetizers warm. Watch your guests' faces light up as they savor the perfect combination of juicy steak and seasoned rice.