Wagyu Nigri+ Caviar (2pcs) Recipe
Thin slices of Japanese Wagyu torched and topped with gorgeous caviar, time to treat yourself to the Wagyu Nigiri + Caviar.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions. Once cooked, mix rice vinegar, sugar, and salt in a small bowl, and fold it into the rice gently. Allow it to cool.
- 2
Prepare the Wagyu
Slice the Wagyu beef thinly against the grain. Season lightly with salt and a few drops of sesame oil.
- 3
Form the Nigiri
Wet your hands to prevent sticking. Take a small amount of sushi rice (about 2 tablespoons) and form it into an oval shape. Place a slice of the Wagyu on top of the rice, pressing gently to adhere.
- 4
Torch the Wagyu
Using a kitchen torch, lightly sear the top of the Wagyu until it is just cooked and beautifully caramelized.
- 5
Add Caviar
Top each piece of Wagyu nigiri with a teaspoon of caviar. Optionally, you can add a small strip of nori for extra flavor.
- 6
Serve
Arrange the Wagyu nigiri on a plate and serve immediately, possibly with soy sauce and pickled ginger on the side.
