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Ingredients
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Main Ingredients
Garnish
Method
Preparation of Sushi Rice
- 1
Cook Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rice with water in a rice cooker or pot, using a 1:1 ratio of rice to water. Cook according to the rice cooker instructions or bring to a boil, then simmer on low for about 15 minutes until water is absorbed. Remove from heat and let it sit covered for 10 minutes.
- 2
Season the Rice
Transfer the cooked rice to a large bowl. Mix rice vinegar, a pinch of salt, and a teaspoon of sugar (optional) in a separate bowl. Gently fold this mixture into the rice while it's still warm, being careful not to mash the grains.
Preparing the A5 Wagyu
- 3
Sear the Wagyu Beef
Heat a skillet over high heat. Season the A5 Wagyu beef with salt and black pepper. Sear the beef for about 30 seconds on each side until browned but still rare. Remove from heat and let it rest for a few minutes before slicing thinly.
- 4
Infuse with Truffle Oil
Drizzle the truffle oil over the seared beef slices and let them absorb the flavor for a couple of minutes.
Assembling the Maki
- 5
Prepare the Nori
Place a nori sheet on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking and take a handful of sushi rice. Spread the rice evenly over the nori, leaving about an inch at the top edge.
- 6
Add Filling
Place the sliced A5 Wagyu beef in the center of the rice. Add egg yolks on top of the beef and drizzle with additional truffle oil if desired.
- 7
Roll the Maki
Using the bamboo mat, roll the sushi tightly away from you, applying gentle pressure. Seal the edge of the nori with a little water.
- 8
Slice the Maki
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
Serving
- 9
Plate the Maki
Arrange the sliced A5 Maki on a plate. Garnish with chives and microgreens. Serve with soy sauce and wasabi on the side.
