Wagyu Nigiri Recipe

Prepare seasoned sushi rice

If you don't already have cooked sushi rice: rinse 1 cup uncooked short-grain rice until water runs clear, cook per package instructions to yield about 2 cups cooked rice. While rice is hot, combine rice vinegar, sugar and fine sea salt (3 tbs, 1 tsp, 1 tsp respectively) in a small bowl and warm briefly to dissolve. Transfer rice to a wooden or wide bowl, gently fold in the vinegar mixture with a rice paddle using cutting motions to avoid crushing grains. Fan rice as you fold to cool to room temperature (about 10–15 minutes). Keep covered with a damp cloth to prevent drying.

Form nigiri bases

Wet hands with a little water (and a touch of rice vinegar if preferred) to prevent sticking. Divide the 2 cups of seasoned rice into 12 portions (~2 tablespoons each). Shape each portion into an oblong nigiri by gently pressing between your palms into a compact mound about 2–3 inches long. Do not over-compress — the rice should hold together but remain slightly springy.

Prepare Wagyu slices

If the wagyu slices are thicker than 1–2 mm, use a very sharp knife to slice them thinly against the grain. Lightly brush or very thinly coat each slice of wagyu with neutral oil (optional) to promote even torching and prevent sticking. Place one slice of wagyu over each rice mound. If desired, add a small dab (~1/8 tsp) of wasabi between the rice and the beef or a thin smear on top of the rice before placing the beef.

Make the black garlic butter by combining the softened unsalted butter (4 tbs) with mashed black garlic cloves (3 cloves), soy sauce (1 tsp), mirin (1 tsp), lemon juice (1/2 tsp), toasted sesame oil (1/4 tsp) and flaky sea salt (1/4 tsp) in a small bowl. Mix until uniform and smooth. Taste and adjust seasoning: more soy for saltiness, more black garlic for umami. Transfer mixture to a piping bag, small spoon, or spreader. Keep at room temperature so it’s soft enough to apply a thin layer to the wagyu.

Apply a thin layer of the black garlic butter on top of each wagyu-topped nigiri — about 1/2 teaspoon per piece. You want a very thin coating so the beef torches quickly and the butter melts through without making the rice greasy.

Torch the nigiri: using a culinary blowtorch, hold the flame 2–3 inches away and move evenly across each piece to lightly char the butter and barely sear the surface of the wagyu. Aim for quick, even charring — 8–12 seconds per piece depending on torch intensity and distance. Rotate pieces as needed for uniform color. The goal is to render a bit of marbled fat and caramelize the black garlic butter without cooking the interior of the wagyu.

Plate the torched wagyu nigiri in a single layer. Sprinkle each piece with a pinch of black sesame seeds and a few microgreens or thinly sliced chives. If desired, finish with a very light pinch of flaky sea salt on top — the wagyu is rich, so use sparingly.

Serve immediately with pickled ginger, a small dish of soy sauce for dipping, and any remaining wasabi. Recommend serving within 5 minutes of torching for best texture and temperature.