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Ingredients
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Ingredients
Method
Directions
- 1
Prepare Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, let it cool slightly.
- 2
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice, being careful not to mash the grains. Allow the rice to cool to room temperature.
- 3
Slice the Wagyu
Using a sharp knife, slice the A5 Wagyu beef into thin pieces, about 1/4 inch thick.
- 4
Shape the Nigiri
Wet your hands with water to prevent sticking. Take a small amount of sushi rice (about 1 tablespoon) and mold it into an oval shape. Place a slice of Wagyu on top of the rice.
- 5
Add Wasabi
If desired, add a small amount of wasabi between the rice and the Wagyu for an extra kick.
- 6
Serve
Serve the Wagyu nigiri with soy sauce and additional wasabi on the side, garnished with strips of nori if desired.
