Wagyu Nigiri 2ea Recipe
Indulge in the luxurious taste of our Wagyu Nigiri, featuring two perfectly hand-formed pieces of sushi topped with melt-in-your-mouth wagyu beef. Each bite offers a harmonious blend of rich, buttery flavor and delicate, vinegared rice, creating an unforgettable culinary experience. Elevate your dining with this exquisite treat that embodies the essence of Japanese cuisine.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Wagyu Nigiri Ingredients
Method
Preparation Steps
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the 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 warm sushi rice. Allow the rice to cool to room temperature.
- 3
Slicing the Wagyu
Using a sharp knife, slice the Wagyu beef against the grain into thin pieces. Aim for slices about 1/4 inch thick.
- 4
Forming the Nigiri
Wet your hands with water to prevent sticking. Take a small amount of sushi rice (about 1 tablespoon) and form it into an oval shape. Place a slice of Wagyu on top of the rice.
- 5
Adding Finishing Touches
Add a small amount of wasabi on top of the beef, if desired. Optionally, sprinkle sesame seeds over the top for added flavor. Cut the nori sheet into strips and wrap around the nigiri if desired.
- 6
Serving
Serve the Wagyu nigiri on a plate with soy sauce on the side for dipping.
