Wagyu Steak Roll Recipe

Prepare sushi rice

Cook short-grain sushi rice according to package instructions. While still warm, fold in sushi vinegar (about 3 tbs rice vinegar + 1 tbs sugar + 1 tsp salt for 3 cups cooked rice). Spread rice to cool to room temperature under a damp towel to avoid drying.

Blanch asparagus

Bring a pot of salted water to a boil. Add asparagus spears and blanch for 30–45 seconds until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.

Slice avocado

Halve, pit, and thinly slice avocados lengthwise. Toss gently with a tiny pinch of lemon or yuzu juice to prevent browning.

Assemble rolls

Place a nori sheet shiny-side down on a bamboo mat. Wet your fingers and spread about 1/2 cup seasoned sushi rice evenly over the nori, leaving a 1-inch border at the far edge. Lay two blanched asparagus spears, a few avocado slices, and a small handful (about 1 tbsp) microgreens across the near edge. Starting from the filled edge, roll tightly using the mat to form a compact roll. Repeat for remaining sheets and filling.

Whisk together soy sauce, rice wine vinegar, neutral oil, sesame oil, miso, grated ginger, honey or mirin, and truffle oil in a small bowl until emulsified. Taste and adjust acidity or salt. Set aside.

Combine mayonnaise, finely chopped well-drained kimchi, gochujang, lime juice, and sesame oil in a bowl. Stir until smooth and adjust seasoning to taste. Chill until ready to use.

Dry the rinsed quinoa thoroughly by spreading on a towel and patting. In a small saucepan or skillet, heat vegetable oil to 350°F (175°C) — if you don't have a thermometer, test by dropping one grain of quinoa; it should sizzle and pop. Fry the dry quinoa in batches for 20–45 seconds until the grains puff and become crisp and lightly golden. Remove with a slotted spoon to paper towels, season immediately with 1/4 tsp salt, and let cool.

Using a sharp, dampened knife, slice each roll into 6–8 pieces (for 6 nori sheets you should have 36–48 pieces). Arrange rolls on a serving platter.

Lightly lay 2–3 thin slices of wagyu tenderloin over each roll piece. Using a handheld blowtorch, briefly torch the surface of the wagyu to render a thin seared edge but keep the interior rare — about 1–2 seconds per spot, moving continuously to avoid overcooking.

Drizzle soy-truffle vinaigrette sparingly over each piece (about 1/2 tsp per piece). Add a small dollop (about 1/4 tsp) of kimchi aioli on the side or atop each roll. Sprinkle crispy quinoa across pieces for crunch and finish with a pinch of furikake or toasted sesame seeds.

Garnish with microgreens and a thin slice of lemon or yuzu if using. Serve immediately with pickled ginger.