Wagyu Nigiri + Caviar (2 Pcs) Recipe
Thin slices of Japanese wagyu torched and topped with gorgeous caviar, time to treat yourself to the Wagyu Nigiri + Caviar
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook it according to the package instructions, then let it cool slightly.
- 2
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked sushi rice. Allow it to cool to room temperature.
- 3
Prepare the Wagyu
Using a kitchen torch, lightly sear the thin slices of Wagyu beef until just cooked, about 5-10 seconds each side. Be careful not to overcook.
- 4
Assemble the Nigiri
Wet your hands with water to prevent sticking. Take a small amount of sushi rice (about 1 tablespoon) and form it into an oval shape. Place a slice of torched Wagyu on top of the rice.
- 5
Add Toppings
Garnish each piece of Wagyu nigiri with a small dollop of caviar. Drizzle with sesame oil and serve with wasabi and soy sauce on the side.
