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Ingredients
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Sushi Rice
A5 Wagyu
Caviar Topping
Method
Prepare Sushi Rice
- 1
Rinse and Soak Rice
Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch. Soak the rice in fresh water for 30 minutes.
- 2
Cook Rice
After soaking, drain the rice and add it to a rice cooker along with 2.5 cups of water. Cook according to the rice cooker's instructions.
- 3
Season Rice
Once the rice is cooked, transfer it 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. Allow the rice to cool to room temperature.
Prepare A5 Wagyu
- 4
Slice A5 Wagyu
Thinly slice the A5 Wagyu beef into bite-sized pieces, ensuring even thickness for optimal presentation and flavor.
- 5
Season with Salt
Sprinkle a pinch of salt on each slice of A5 Wagyu. Allow to rest for a few minutes to enhance the flavor.
Assemble Nigiri
- 6
Form Sushi Balls
Wet your hands with water to prevent sticking. Take a small amount of sushi rice (about 1-2 tablespoons) and mold it into an oval shape using your fingers.
- 7
Add A5 Wagyu
Place a slice of the seasoned A5 Wagyu on top of each rice ball, pressing gently to adhere.
- 8
Top with Caviar
Using a small spoon, place a teaspoon of caviar on top of each piece of nigiri.
Serve
- 9
Presentation
Arrange the A5 Nigiri on a serving plate. Drizzle with soy sauce, if desired. Serve immediately and enjoy!
