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Ingredients
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Sushi Rice
Wagyu & Foie Gras
Method
Prepare Sushi Rice
- 1
Rinse the Sushi Rice
Place the sushi rice in a fine-mesh sieve and rinse under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Sushi Rice
Combine the rinsed sushi rice and water in a rice cooker. Cook according to the rice cooker's instructions or bring to a boil in a pot, then cover and reduce to low heat for 18-20 minutes.
- 3
Season the Rice
Once the rice is cooked, transfer to a large bowl. In a separate small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice and gently fold to combine. Allow to cool to room temperature.
Prepare the Wagyu & Foie Gras
- 4
Slice the Wagyu Beef
Using a sharp knife, slice the Wagyu beef into thin, bite-sized pieces, about 0.5 cm thick. Ensure the knife is wet for clean cuts.
- 5
Sear the Foie Gras
In a hot skillet, sear the foie gras for about 30 seconds on each side until golden brown. Remove and let it rest.
- 6
Prepare the Soy Sauce Mixture
In a small bowl, mix the soy sauce with a little wasabi to taste.
Assemble the Nigiri
- 7
Form the Rice
Moisten your hands with water to prevent sticking. Take a small amount of sushi rice (about 2 tablespoons) and form it into an oval shape.
- 8
Top with Wagyu and Foie Gras
Place a slice of Wagyu beef on top of the rice, followed by a piece of seared foie gras.
- 9
Serve
Drizzle a little soy sauce mixture over the nigiri and serve with pickled ginger on the side. Optionally, serve with nori sheets.
