A5 Wagyu ‘aburi’ Maki Recipe
A5 Wagyu ‘Aburi’ Maki is a luxurious sushi roll featuring high-quality A5 Wagyu beef and foie gras, wrapped in sushi rice and nori. This version combines rich flavors and textures, with the tender, marbled Wagyu being lightly seared for a smoky depth alongside the creamy foie gras, enhanced by a drizzle of unagi sauce and a touch of orange zest. Here's how to create this indulgent dish at home.
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Ingredients
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Sushi Rice
Maki Filling
Garnish
Method
Preparing Sushi Rice
Rinsing the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Cooking the Rice
In a rice cooker or pot, combine the rinsed sushi rice and water. Cook according to rice cooker instructions or bring to a boil, then reduce heat and simmer covered for 18-20 minutes until all water is absorbed.
Seasoning the Rice
In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow to cool to room temperature.
Assembling the Maki
Prepare the Maki
Place a bamboo sushi mat on a flat surface. Lay a sheet of sushi nori, shiny side down, on the mat.
Layer the Sushi Rice
Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
Add Filling
Place thin slices of A5 Wagyu beef and foie gras horizontally across the center of the rice. Drizzle with unagi sauce and sprinkle with orange zest.
Rolling the Maki
Using the bamboo mat, lift the edge closest to you and roll it away from you, applying gentle pressure to form a tight roll. Roll until you reach the exposed edge of the nori, then wet the edge to seal.
Finishing Touches
Slice the Maki
With a sharp knife, slice the roll into 8 even pieces. Wipe the knife with a damp cloth between cuts for cleaner edges.
Garnish and Serve
Arrange the sliced maki on a serving plate. Top with microgreens and a sprinkle of sesame seeds. Serve with additional unagi sauce for dipping.