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Ingredients
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Sushi Rice
Wagyu
Garnish
Method
Prepare Sushi Rice
- 1
Rinse the Rice
In a fine mesh strainer, rinse 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 or pot, combine the rinsed sushi rice and water. If using a rice cooker, follow the manufacturer's instructions. If using a pot, bring to a boil, then reduce the heat to low, cover, and cook for about 18-20 minutes until the water is absorbed.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture with a spatula. Allow the rice to cool to room temperature.
Prepare the Wagyu
- 4
Slice the Wagyu
Using a sharp knife, slice the A5 Miyazaki Wagyu beef against the grain into thin pieces, about 1/4 inch thick.
- 5
Sear the Beef (optional)
If desired, lightly sear the slices of Wagyu beef in a hot pan for about 10-15 seconds on each side to enhance the flavor without cooking it through. Season with sea salt to taste.
Assemble the Nigiri
- 6
Form the Rice Balls
With wet hands, take a small amount of sushi rice (about 1-2 tablespoons) and form it into an oval-shaped ball.
- 7
Top with Wagyu
Place a slice of the prepared Wagyu beef on top of the rice ball. If desired, add a small amount of wasabi underneath the beef for an extra kick.
- 8
Garnish
Finish with a sprinkle of microgreens or edible flowers on top for an elegant presentation.
