Wagyu Temari Recipe

Prepare seasoned sushi rice

If you haven't already cooked sushi rice, cook 1 cup dry sushi rice according to package instructions to yield about 2 cups cooked. While rice is hot, gently fold in the rice vinegar, sugar and 1 tsp salt until combined. Let cool briefly until warm to the touch (not hot).

Form temari

Wet your hands with water (add a little rice vinegar to your palms so rice doesn't stick). Take about 1.5 tablespoons of seasoned rice (roughly 20–25 g) and gently press into a tight 1-inch round ball. Repeat to make 16 rice balls. Keep covered with a damp towel to prevent drying.

Slice and season wagyu

Partially freeze the A5 wagyu for 15–20 minutes until firm but not rock solid. Using a very sharp knife, slice into 16 very thin rounds, each about 0.06–0.08 inches (1.5–2 mm) thick and slightly larger than the rice balls. Lightly season both sides of each slice with a pinch of kosher salt and a small crack of black pepper.

Sear wagyu

Heat a heavy skillet or cast-iron pan over high heat until smoking. Add 2 tbs neutral oil and swirl. One or two pieces at a time (do not overcrowd), lay a wagyu slice flat and sear for just 6–10 seconds per side — you want a brown, lightly caramelized exterior while keeping the interior rare. Transfer slices to a tray lined with paper towel and blot any excess oil. Work quickly; wagyu cooks extremely fast.

In a small bowl, stir together the Greek yogurt, tandoori masala powder, lemon juice and 1/4 tsp salt until smooth. Taste and adjust seasoning; the sauce should be tangy with a warm spice note. If too thick, thin with a few drops of water.

Brush yuzu kosho

In a tiny bowl, mix the yuzu kosho with 1/2 tsp neutral oil to loosen. This smooths distribution and mellows intensity.

Assemble temari

Place a rice ball on a serving board or plate. Spread a very thin smear (~1/2 tsp) of tandoori yogurt across the top of the rice ball (use the back of a spoon). Lay one seared wagyu slice over the rice ball, draping it so it covers the rice cleanly.

Apply yuzu kosho & garnish

Using the tip of a spoon, dot about 1/16–1/8 tsp (a small grain) of the loosened yuzu kosho onto the center of each wagyu slice. Top each piece with about 1/8 tsp caviar (reserve the rest refrigerated). Sprinkle a few microgreens or 1 or 2 slivers of thin scallion, and very lightly dust with toasted sesame seeds and a tiny grind of black pepper if desired.

Serve

Arrange the Wagyu Temari on a chilled platter, 2–4 per person depending on portion. Serve immediately so the wagyu remains warm from searing and the rice stays slightly warm. Provide small spoons so diners can lift each temari and enjoy the caviar and yuzu kosho finish in one bite.