Steak Tartare Temaki Recipe

Prepare quick pickled Fresnos first so flavors mellow while you assemble. Thinly slice the 2 Fresno chiles (remove seeds if you want milder heat) and place in a small heatproof jar or bowl.

In a small saucepan, combine 1/4 cup rice vinegar, 1/4 cup water, 1 tsp sugar and 1/2 tsp salt. Bring just to a simmer so sugar and salt dissolve, then remove from heat.

Pour the hot brine over the sliced Fresnos, press down to submerge, cover and let cool to room temperature, then refrigerate at least 15 minutes (best 30–60 minutes). Keep refrigerated until assembly.

Make the aioli while the chiles pickle. In a small bowl combine 1/4 cup mayonnaise, 1 tsp lemon juice, 1/2 tsp truffle oil, 1/2 tsp grated garlic, 1/8 tsp salt and a pinch (1/16 tsp) pepper.

Whisk until smooth and taste — adjust lemon, salt or truffle oil in very small increments. Transfer to a squeeze bottle or small bowl and refrigerate until ready to use.

Keep the beef very cold. Trim any sinew or fat and pat dry with paper towels. Using a sharp knife, finely dice the beef into small uniform cubes (or pulse briefly in a chilled food processor for a coarse mince, but knife-cut gives best texture).

In a chilled bowl combine the diced beef with 1 tbsp minced shallot, 1 tbsp chopped capers, 1 tbsp diced cornichons, 1 tsp chopped parsley, 1 tsp Dijon mustard and 1/2 tsp Worcestershire sauce.

Add 1 tsp extra-virgin olive oil, 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. If using, fold in the raw egg yolk gently to bind and add richness. Taste and adjust seasoning carefully (remember the pickles and capers add saltiness). Keep chilled until ready to assemble.

If using sushi rice: warm 1/2 cup prepared sushi rice to room temperature and season lightly. If not using rice, prepare thin cucumber ribbons or slices to form a cradle in the nori.

Lightly toast halved nori sheets over a gas flame or dry skillet for a few seconds to increase crispness and aroma, then lay them lengthwise to form a cone (or keep flat for an open hand roll).

Place a small spoonful (about 2–3 tbsp) of rice or cucumber at the wide end of each nori cone to create a base. Gently mound about 2 oz (roughly 1/4 cup) of the prepared steak tartare on top of the base in each cone.

Drizzle a small amount (about 1/2 tsp) of truffle aioli over the tartare, then top with 4–6 slices of pickled Fresno (adjust to taste).

Finish each temaki with a few microgreens or a sprinkle of finely sliced chives, 1/8 tsp toasted sesame seeds, and an optional tiny drizzle (about 1/16–1/8 tsp) of extra truffle oil for aroma.

Serve immediately so the nori stays crisp. Provide extra truffle aioli on the side if desired.