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Ingredients
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Beef
Sushi Rice
Toppings
Method
Preparation of Sushi Rice
- 1
Rinse the Rice
Begin by rinsing the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
- 2
Cook the Rice
In a rice cooker, combine the rinsed sushi rice and water (1.2 cups). Cook according to the rice cooker instructions. If cooking on the stove, bring to a boil, then reduce heat to low, cover, and let simmer for 20 minutes.
- 3
Season the Rice
Once cooked, transfer the rice to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice and gently fold to combine without mashing the grains. Allow the rice to cool to room temperature.
Prepare the Wagyu Beef
- 4
Slice the Wagyu
Using a sharp knife, slice the Wagyu beef into thin strips, about 1/8 inch thick. This allows for quick cooking and enhances the flavor.
- 5
Assemble the Gunkan
- 6
Cut Nori Sheets
Cut the nori sheet into strips approximately 2 inches wide and 8 inches long. This will be used to wrap around the sushi rice.
- 7
Form the Rice Base
With wet hands, take a small amount of sushi rice (about 1 tablespoon) and mold it into an oval shape, pressing it firmly but gently.
- 8
Wrap with Nori
Take one strip of the nori sheet and wrap it around the molded rice, securing it tightly. The edge of the nori should overlap slightly.
- 9
Top with Wagyu
Place a slice of the seared Wagyu beef on top of the rice and nori base. You can add a small dollop of wasabi on top if desired.
- 10
Garnish and Serve
Sprinkle chopped chives or scallions on top of the Wagyu. Serve the gunkan sushi with soy sauce on the side for dipping.
