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Ingredients
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Wagyu Nigiri
Nikiri Soy (if making from scratch)
Method
Nikiri Soy (if making from scratch)
- 1
Combine and reduce
In a small saucepan combine light soy sauce, mirin, sake and sugar. Bring to a gentle simmer over low heat, stirring until the sugar dissolves.
- 2
Infuse (optional)
Add bonito flakes, simmer for 30 seconds, then remove from heat and let steep 3–5 minutes for extra umami. Strain out solids if used.
- 3
Cool and store
Cool the nikiri to room temperature. You should have roughly 2–3 tablespoons. Refrigerate until ready to use; rewarm gently before glazing.
Wagyu Nigiri
- 4
Prepare sushi rice
If not already prepared, cook and season sushi rice (the recipe assumes 1 cup cooked). While hot, shape the rice into 8 small oblong nigiri mounds (~10–12 g each). Wet your hands lightly with water mixed with a little rice vinegar to prevent sticking. Press gently so each mound holds shape but remains slightly tender.
- 5
Prepare Wagyu
Slice A5 Wagyu into very thin pieces suitable for nigiri (about 5–6 g per slice, large enough to drape over rice). Keep slices chilled until just before finishing. Pat lightly with paper towel to remove excess moisture.
- 6
Light sear (optional, recommended for flavor)
Heat a skillet or blowtorch. If using a skillet: warm a heavy pan over high heat until just smoking, add 1 tsp neutral oil and swirl. Quickly sear each wagyu slice for about 3–6 seconds per side — your target is a very light browning while preserving internal marbling. If using a kitchen blowtorch: quickly torch each slice just enough to render surface fat slightly, about 1–2 seconds per spot. Keep seared slices on a plate covered loosely so they stay warm.
- 7
Assemble nigiri
Place a small dab (~1/8 tsp) of wasabi on one side of each rice mound. Lay the seared or raw Wagyu slice over the rice, pressing gently so it adheres and conforms to the rice shape.
- 8
Glaze with nikiri
Brush each topped nigiri lightly with nikiri soy (about 1/4 tsp per piece) to impart gloss and seasoning. If you purchased commercial nikiri, use it warmed slightly; if you made the sauce above, rewarm gently and strain before brushing.
- 9
Finish with caviar and garnish
Place a small spoonful (~1/2 tsp) of Kaluga caviar on the center of each piece of wagyu (or divide 1/2 tsp total across 8 pieces for a delicate accent). Add a single microgreen or micro shiso leaf atop each piece. Sprinkle a tiny pinch of fine finishing sea salt over the wagyu if desired.
- 10
Serve
Arrange nigiri on a chilled plate. Serve immediately with pickled ginger and additional nikiri on the side. Recommend eating within minutes so the rice and fat are at ideal textures.