Wagyu Uzurano Gunkan Recipe

Rinse and soak rice

Rinse 1.25 cups short-grain sushi rice under cold water until the rinse runs nearly clear (about 4–6 rinses). Drain and let rice sit 20–30 minutes to absorb some moisture.

Cook rice

Combine rinsed rice and 180 ml water in a small rice cooker or heavy saucepan. If using a saucepan, bring to a boil on medium, then reduce to low, cover, and cook 12–14 minutes until water is absorbed. Remove from heat and rest, covered, 10 minutes.

Season rice

While the rice rests, warm 2 tbs rice vinegar, 1 tbs mirin, 1 tsp sugar, and 1/2 tsp salt in a small saucepan just until sugar dissolves or stir in a bowl. Transfer cooked rice to a wooden or wide shallow bowl, pour seasoning over rice, and gently fold with a rice paddle or spatula to coat while fanning to cool to near room temperature (about 5–8 minutes). Keep rice slightly warm but not hot.

Prepare wagyu

If using thin-sliced A5 wagyu: very briefly sear the slices with a hot blowtorch or in a hot pan for 2–4 seconds per side to render a little fat and deepen aroma, then quickly cool on a tray. If using wagyu tartare: finely dice or mince 170 g wagyu and season lightly with 1/4 tsp sea salt and 1/4 tsp soy sauce; mix gently. Reserve.

Truffle prep

Thinly shave or slice about 6 g fresh black truffle. If using preserved truffle, drain and thinly slice. Combine shaved truffle with 1/2 tsp truffle oil and set aside.

Ikura handling

Keep ikura chilled in its container until assembly. Spoon gently to avoid breaking eggs; place in a small bowl for easy portioning.

Prepare nori strips

Cut the single nori sheet into 6 strips approximately 2.5 cm (1 in) wide and the length of the sheet. If you plan 6 gunkan pieces, you will need 6 strips. Lightly toast the nori strips over a low flame for 1–2 seconds if not already toasted.

Form sushi rice bases

Wet your hands with water mixed with a tiny pinch of salt to prevent sticking. Divide the seasoned sushi rice into six equal portions (approximately 35–40 g each). Shape each portion into an oval ball about 4–5 cm long and 2–3 cm high by gently compressing — firm enough to hold but not dense.

Wrap with nori

Wrap each rice oval with a nori strip, overlapping the ends slightly and sealing the overlap with a drop of water. The nori should form a short wall around the rice, about 1–1.5 cm taller than the rice to create a cup for the topping.

Assemble wagyu gunkan

For seared-slice wagyu: fold or press a single thin wagyu slice around the top edge of each rice cup so it lines the interior and slightly overlaps at the top; brush very lightly with 1 tsp soy sauce divided among pieces. For wagyu tartare: spoon about 10–12 g tartare into each nori cup, gently tamping to fill without compressing too hard.

Top with ikura and truffle

Carefully spoon ikura (approximately 6–7 g / about 10–12 small pearls) on top of each wagyu portion so the roe sits prominently. Place 1 thin slice or shaving of black truffle on top of or beside the ikura on each piece. Finish with a tiny drizzle of truffle oil (a few drops shared across the six pieces).

Garnish and finish

Optional: place a small shard of shiso leaf or a microgreen atop each gunkan for aroma. If desired, brush a whisper of toasted sesame oil on the exposed wagyu edge (use sparingly). Serve immediately with wasabi and soy sauce on the side for dipping.