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Ingredients
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Sushi Rice
Wagyu Beef
Garnishes
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Place sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear, about 2-3 minutes.
- 2
Cook the Rice
In a medium saucepan, combine rinsed sushi rice and water. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 18-20 minutes or until water is absorbed. Remove from heat and let sit covered for 10 minutes.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt together until dissolved. Transfer cooked rice to a large bowl, pour the vinegar mixture over the rice, and gently fold to combine. Allow to cool to room temperature.
Prepare Wagyu Beef
- 4
Slice the Beef
Using a sharp knife, slice the A5 Miyazaki Wagyu beef into thin, even slices (about 1/4 inch thick).
- 5
Season the Beef
Sprinkle sea salt over the beef slices and let them rest for about 10 minutes to enhance the flavor.
- 6
Sear the Beef
Heat a skillet over medium-high heat and sear the beef slices for about 10-15 seconds on each side, just until the outer surface is browned but the inside remains rare.
Assemble Nigiri
- 7
Shape the Sushi Rice
Wet your hands with water to prevent sticking. Take a small amount of sushi rice (about 1 oz) and shape it into an oval mound.
- 8
Top with Beef
Place a slice of seared Wagyu beef on top of each rice mound, pressing gently to adhere.
- 9
Serve
Arrange the nigiri on a serving platter. Add a small dollop of wasabi and serve with soy sauce and pickled ginger on the side.
