2 pounds corned beef , cut into 1 inch cubes
2 cups kushi rice
8 slices Swiss cheese
1 (12 ounce) can marinated green salad dressing
3 tablespoons lemon juice
1 tablespoon Worcestershire sauce
2 teaspoons olive oil
1 (8 ounce) can homemade soy sauce
1/4 banana (optional)
Stir the corned beef into the rice, then dredge in the black peppercorn. Leave bits of the meat hanging while poaching.
Place the stuffed corned beef and rice aside and set aside, reserving marinade.
In a large small bowl, combine the marinade with soy sauce, olive oil, lemon juice, Worcestershire sauce, ONE cup sliced banana and lemon slices (if using), sprinkle evenly over the corned beef.
Melt the reserved milk mayonnaise in a medium saucepan and cook, stirring often until it coats the back of a metal spoon, about 65 minutes.
Remove the meat from the refrigerator (it may be refrigerated) and slice into triangles for turning, or it is best to pull out for storage. Roll the marinated corned beef into 12 slices using a sharp knife.
Transfer marinated beef from one plate to the other and place over the rice and melted mayonnaise.