Wagyu Surf & Turf Roll Recipe

Cook sushi rice

Rinse 2 cups sushi rice under cold water until water runs clear. Drain. Combine rinsed rice and 2.25 cups water in a medium pot, bring to a gentle boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, whisk 3 tbs rice vinegar, 1 tbs sugar and 1/2 tsp kosher salt until dissolved. Transfer rice to a wide shallow bowl or wooden hangiri and gently fold in vinegar mixture with a rice paddle to cool to near room temperature (fanning speeds this). Keep covered with a damp towel until assembly.

Place nori sheets on a bamboo mat lined with plastic wrap and lightly brush the mat with 1 tsp neutral oil so rice slides easily.

Prepare potatoes

Peel and cut the potato into thin matchsticks (julienne). Soak in cold water 10 minutes to remove excess starch, then drain and pat very dry with paper towels. Toss dried matchsticks with 1 tbs cornstarch to coat evenly.

Fry potatoes

Heat 1 cup neutral oil in a small heavy skillet over medium-high until shimmering (about 350°F/175°C if using a thermometer). Fry the coated matchsticks in batches for 2–3 minutes until golden and crisp. Use a slotted spoon to transfer to paper towels and season immediately with 1/2 tsp fine sea salt. Keep warm or re-crisp briefly in a 350°F oven.

Warm lobster

In a small skillet over medium heat melt 1 tbs unsalted butter. Add 8 oz chopped cooked lobster meat and sauté 30–45 seconds just to warm through. Add 1 tbs lemon juice, 1 tbs chopped chives, 1/4 tsp salt and 1/8 tsp black pepper. Toss gently and remove from heat. Keep warm.

Prepare wagyu

Pat wagyu slices dry. Lightly season both sides with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Heat 1 tbs neutral oil in a heavy skillet or cast-iron pan over very high heat until just smoking.

Quick-sear wagyu slices 10–20 seconds per side (depending on thickness) to develop color but keep interior rare — wagyu cooks fast because of its fat. Transfer to a plate and rest 1–2 minutes, then slice into thin strips about 1/4" wide for rolling.

Mix aioli

Combine 1/2 cup mayonnaise, 1 tsp lemon juice, 1/2 tsp white truffle oil, 1/2 tsp grated garlic, 1/4 tsp fine sea salt and 1/8 tsp freshly ground black pepper. Whisk until smooth and chill until assembly. Taste and adjust acidity or truffle intensity carefully (truffle oil is potent).

Make chimichurri

Finely chop 1/2 cup parsley, 1/4 cup cilantro (if using) and 1 garlic clove. In a small bowl whisk together herbs and garlic with 1 tsp red wine vinegar, 2 tbs extra-virgin olive oil, 1/4 tsp kosher salt, 1/8 tsp black pepper and 1/4 tsp red pepper flakes. Adjust seasoning to taste. Keep at room temperature.

Assemble rolls

Place a nori sheet shiny-side down on the bamboo mat. With damp hands spread about 1/2 cup seasoned sushi rice evenly over the nori leaving a 3/4" strip at the top edge clear. Brush a thin line (about 1 tsp) of truffle aioli across the center of the rice lengthwise. On top of the aioli place a strip of seared wagyu (2–3 slices), a spoonful (about 2 tbs) of warm lobster, and a small cluster of crispy potato matchsticks (about 2 tbs). Drizzle a little chimichurri (about 1 tsp) over the lobster. Leave the ends free of overfilling.

Roll and seal

Using the bamboo mat, roll the nori tightly from the filled edge, pressing gently to form a compact cylinder. Wet the bare nori edge with a little water to seal. Repeat to make 4 rolls. Let rolls rest seam-side down for 1–2 minutes to set.

Slice and garnish

Using a very sharp knife dipped in hot water and wiped dry between cuts, slice each roll into 6–8 pieces (for 4 rolls this yields 24–32 pieces). Arrange on a platter. Dollop or pipe small amounts of truffle aioli on top of each piece (about 1/4 tsp), and finish with a tiny smear of chimichurri (about 1/4 tsp) or a drizzle. Sprinkle with sesame seeds, microgreens or sliced scallions, and serve with pickled ginger and soy or ponzu for dipping.

Serve immediately so the wagyu remains tender and the crispy potato keeps its texture. If making ahead, keep components separate and assemble just before serving.