Wagyu Sushi Press Recipe
Traditional Aburi style sushi with seared Wagyu beef, ginger, pickled Fresno chillies, green onion, sweet soy, horseradish and torched dashi mayo.
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Ingredients
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Sushi Rice
Wagyu Beef
Toppings and Condiments
Dashi Mayo
Method
Preparing Sushi Rice
Cook the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions.
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl, gently fold in the vinegar mixture, and let it cool to room temperature.
Preparing Wagyu Beef
Prepare the Beef
Season the Wagyu beef with salt and black pepper. Heat a skillet over high heat until very hot. Sear the beef for about 30 seconds on each side until browned but still rare in the center.
Slice the Beef
Let the beef rest for a few minutes, then slice it thinly against the grain.
Assembling the Sushi Press
Layer the Ingredients
In a sushi press or a mold, layer half of the sushi rice, followed by a layer of sliced Wagyu beef, grated ginger, pickled Fresno chiles, and green onions. Drizzle with sweet soy sauce and add a thin layer of horseradish.
Top with Remaining Rice
Press down firmly, add the remaining sushi rice, and compact the mixture. Let it sit for a few minutes.
Finishing Touches
Prepare Dashi Mayo
In a bowl, whisk together mayonnaise, dashi powder, and water until smooth. Set aside.
Torch the Sushi
Carefully remove the sushi from the press. Using a kitchen torch, lightly sear the top layer of sushi to create a charred effect.
Serve
Drizzle the dashi mayo over the top and serve immediately.