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Ingredients
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Sushi Rice
A5 Wagyu
Toppings
Method
Preparing Sushi Rice
- 1
Rinse Rice
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch.
- 2
Cook Rice
Combine the rinsed rice and water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then simmer on low for 20 minutes.
- 3
Season 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 while the rice is still warm. Let it cool to room temperature.
Preparing A5 Wagyu
- 4
Slice Wagyu
Slice the A5 Wagyu beef into thin strips, approximately 1/4 inch thick.
- 5
Season Beef
Season the beef slices with salt and black pepper to taste.
- 6
Sear Wagyu
Heat a skillet over medium-high heat. Sear the beef slices for about 30 seconds on each side until just browned but still tender.
Assembling Nigiri
- 7
Shape Rice
Wet your hands with water to prevent sticking. Take a small handful of sushi rice and shape it into a compact oval.
- 8
Add Wagyu
Place a slice of seared A5 Wagyu on top of the rice oval, gently pressing it down.
- 9
Add Toppings
Top the wagyu with a piece of fresh uni, followed by a small dollop of caviar.
- 10
Serve
Serve the nigiri with wasabi and soy sauce on the side for dipping.
