Torched Beef Nigiri Recipe

Rinse and cook rice

Rinse the sushi rice under cold running water, swirling with your hand, until the water runs nearly clear (about 5–6 rinses). Drain and let sit 10 minutes. Combine rinsed rice and 2.25 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a low boil, then cover and simmer on low for 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, combine rice vinegar, sugar, and salt in a small bowl and stir until dissolved. Transfer cooked rice to a large shallow bowl or hangiri and gently fold the vinegar mixture into the rice with a rice paddle or spatula using a cutting-and-turning motion to avoid mashing. Fan the rice while folding to cool it to near room temperature (about 10–15 minutes). Keep covered with a damp towel until forming nigiri.

Prepare beef

If slices are not already very thin, freeze the beef for 20–30 minutes to firm, then use a very sharp knife to slice against the grain into 1/16–1/8" (1.5–3 mm) slices about 2.5–3 in (6–7.5 cm) long. Pat slices dry with paper towel. Combine 2 tsp soy sauce and 1 tsp mirin (if using) and lightly brush one side of each beef slice; set on a tray with the brushed side down so the brushed side will be torched.

Form nigiri

Wet your hands lightly with a 1:1 water and rice vinegar mixture to prevent sticking. Take about 2 tablespoons (approx. 20–25 g) of seasoned rice and form an oblong mound about 2 in (5 cm) long and 1 in (2.5 cm) wide using gentle pressing — compact enough to hold, not compressed hard. Repeat to make 16 rice mounds (this recipe yields about 16 small nigiri). Place a dab (~1/8 tsp) of wasabi on the top center of each rice mound (adjust to taste). Lay one brushed beef slice over each rice mound, brushed side up. Lightly press the beef to adhere.

Torch the beef

Using a handheld kitchen blowtorch, evenly torch the top (brushed) side of each beef slice until lightly charred and slightly seared — about 8–15 seconds per piece depending on torch intensity. Move the flame continuously to avoid burning any one spot. The goal is surface caramelization while leaving the interior rare. If you don't have a torch, you can briefly sear the tops on a very hot cast-iron skillet for 10–15 seconds, but results will differ.

Garnish

After torching, immediately top each nigiri with a small pinch of sliced green onion and a tiny sprinkle of toasted sesame seeds. If using the optional spicy mayo, drizzle a small amount (about 1/4 tsp) across each piece with a squeeze bottle or spoon. Serve with pickled ginger and extra soy sauce on the side.

Whisk together 2 tbs mayonnaise, 1 tsp sriracha, and 1/2 tbs yuzu or lemon juice until smooth. Transfer to a squeeze bottle or small bowl. Use sparingly as a finishing drizzle over torched beef nigiri.