Name: MYAZU Riyadhs A5 Wagyu Handroll Recipe
Cook time: 25 min
Total time: 25 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 12 slices A5 Wagyu beef, thinly sliced (for handrolls); 0.5 tsp Kosher salt; 0.25 tsp Freshly ground black pepper; 2 tsp Neutral oil (grapeseed or canola) for searing; 1 cup Sushi rice, cooked and seasoned; 1 tbs Rice vinegar (for seasoning rice); 0.5 tsp Sugar (for seasoning rice); 0.125 tsp Salt (for seasoning rice); 6 sheets Nori sheets, toasted (cut into half sheets for handrolls); 3 tbs Japanese mayonnaise (Kewpie); 1 tsp Sriracha; 0.5 tsp Gochujang (optional, for deeper umami); 0.5 tsp Rice vinegar; 0.25 tsp Sesame oil; 0.25 tsp Soy sauce; 0.25 cup Cucumber, julienned (seeds removed); 0.5 fruit Avocado, ripe but firm, sliced into thin strips; 1 tbsp Scallions, thinly sliced; 0.5 tsp Toasted sesame seeds; 0.25 cup Microgreens or mitsuba (optional); 2 tbs Ponzu or light soy sauce (for dipping); 0.5 tsp Fresh lemon or yuzu juice (optional squeeze)

Method

Rice & Nori

If you don't have already prepared sushi rice, rinse 1 cup short-grain sushi rice until water runs clear, cook according to package (about 1 cup rice to 1.1–1.2 cups water). While rice is hot, mix rice vinegar, sugar and salt until dissolved and fold gently into rice. Let cool to warm, not room temperature.

Cut each full nori sheet in half (yielding 6 half-sheets). Toast briefly over a low flame or in a dry skillet if additional crispness is desired. Keep nori crisp until assembly.

Creamy Spicy Sauce

Whisk together Japanese mayonnaise, sriracha, gochujang (if using), rice vinegar, sesame oil and soy sauce in a small bowl until smooth and emulsified. Taste and adjust heat or acidity; set aside in refrigerator until ready to use.

Wagyu & Seasoning

Pat A5 wagyu slices dry with paper towel. Lightly season both sides with kosher salt and a small pinch of black pepper. Because A5 wagyu is extremely rich, use salt sparingly to enhance, not overwhelm.

Heat a cast-iron skillet or stainless steel pan over high heat until shimmering. Add neutral oil and immediately lay slices flat (do not overcrowd — work in 2 batches if necessary). Sear each side for 5–12 seconds until just browned at the edges and warmed through; the goal is a quick caramelized exterior while preserving internal marbling. Remove to a plate and let rest 30 seconds. For slightly smoky flavor, you can finish with a quick blowtorch instead of searing.

Fillings & Assembly

Prepare fillings: julienne cucumber, slice avocado into thin strips, and thinly slice scallions. Have microgreens and toasted sesame seeds ready.

Spread rice

On a clean surface, place one half-sheet of nori shiny-side down. Wet your fingertips lightly to prevent sticking and place about 2 tablespoons (≈2 tbsp) of warm sushi rice onto the left third of the nori (for a classic cone handroll shape), gently spread into an even thin layer but leave the far edge clear for sealing.

Sauce & Fill

Drizzle approximately 1 teaspoon of the creamy spicy sauce over the rice. Lay one seared wagyu slice on the rice, fold in a couple of cucumber julienne, one or two avocado strips, and a few microgreens. Sprinkle a pinch of scallion and toasted sesame seeds.

Roll into handroll

Starting at the rice-covered end, fold the nori over the fillings to form a cone shape (temaki). Roll tightly but gently to avoid squeezing out fats; the exposed nori edge should overlap slightly. Use a grain of rice or a dab of sauce to seal the edge if needed. Repeat for remaining nori halves and ingredients (makes 6 handrolls).

Finishing & Serve

Arrange handrolls on a platter seam-side down so they hold shape. Serve immediately with a small dish of ponzu or light soy sauce and an optional squeeze of lemon or yuzu over the wagyu just before eating to cut richness.

Note: A5 wagyu is best enjoyed immediately after searing while warm. If making ahead, keep components separate and assemble just before serving to preserve nori crispness.