Wagyu Beef Oshi Press Recipe

Cook and season rice

Rinse the sushi rice under cold water until the water runs clear. Cook 1 cup rice with 1.1 cups water (or according to your rice cooker) until tender. While rice is hot, gently fold in rice vinegar, sugar, and 1/2 tsp kosher salt. Allow to cool to warm (not hot).

Prepare press

Line the oshi press or small rectangular mold with plastic wrap, leaving overhang for easy lifting. Lightly brush the base with 1 tsp neutral oil to prevent sticking.

Form rice layer

Place approximately half of the warm seasoned sushi rice (about 3/4 cup) into the lined press. Wet a small spatula or the back of a spoon to smooth and compact an even layer approximately 1/4 inch thick. Press firmly with the press lid or another flat object to compact the rice. Transfer pressed rice block to a cutting board by lifting the plastic wrap. Trim to fit the final serving shape if needed.

Slice beef

If your Wagyu is not pre-sliced, partially freeze the beef for 20–30 minutes so it's easier to slice paper-thin. Using a very sharp knife, slice the Wagyu into pieces slightly larger than the rice rectangle to cover the top and wrap the edges.

Make the glaze

In a small saucepan, combine 3 tbs dark soy sauce, 1 tbs mirin, 1 tbs Shaoxing wine, and 1 tsp honey. Bring to a gentle simmer over medium-low heat for 2 minutes to meld flavors. Turn off heat and whisk in 1/2 tsp black truffle oil and 1/4 tsp freshly ground black pepper.

Thicken glaze

Make a slurry with 1/2 tsp cornstarch and 1 tbs cold water. Return saucepan to low heat and whisk in the slurry until the glaze lightly thickens (about 30–45 seconds). Remove from heat and let cool to warm. Taste and adjust: add a few drops more truffle oil if you want stronger aroma, or a pinch more honey for sweetness.

Top rice with Wagyu

Place one pressed rice rectangle on a serving board. Brush a thin layer (about 1/2–1 tsp) of the warm truffle soy glaze onto the rice surface. Arrange overlapping slices of Wagyu so they fully cover the rice and slightly hang over the edges; gently press them into the rice so they adhere.

Torch the beef

Using the kitchen blowtorch, quickly and evenly torch the surface of the Wagyu until the fat starts to render and the edges get a light char — this should take about 20–40 seconds per piece depending on heat. Work in short bursts and keep the torch moving to avoid overcooking. The goal is a lightly seared exterior while maintaining wagyu's rare interior.

Glaze after torching

Brush another thin coat (about 1 tsp) of the warm truffle soy glaze over the torched beef so it shines and picks up the truffle aroma. Sprinkle 1 tsp toasted sesame seeds and 1 tsp furikake (if using) around the edges for texture.

Prepare jalapeño and microgreens

Thinly slice the jalapeño into rounds; remove seeds for less heat if desired. Place microgreens in a small pile. Reserve a few microgreens for topping each oshi piece.

Portion and garnish

Using a sharp knife, slice the oshi block into 4 bite-sized rectangles (approximately 3/4-inch pieces) or into 6 smaller pieces for bite-size servings. Top each piece with a slice of jalapeño, a few microgreens, and a tiny drizzle of any remaining truffle soy glaze. Serve immediately while the beef is warm and aromatic.

When using a blowtorch, work on a non-flammable surface, keep a safe distance from flammable items, and move the torch continuously to avoid overcooking. If serving raw or very lightly seared beef, inform diners and ensure high-quality Wagyu from a reputable source. Keep remaining glaze refrigerated and use within 48 hours.