Wagyu & Wasabi Caviar Nigiri

Thinly sliced savory wagyu steak, pressed over sushi rice and finished with wasabi caviar and chili oil. This recipe is scaled for 24 servings.


Items needed

  • 4 1/2 Cups Sushi Rice (Sub Recipe)
  • 4 Tablespoons Beef Steak Seasoning
  • 6 Wagyu Beef Filet Mignon, 8 ounce filets
  • 4 Tablespoons Micro Greens, spicy
  • 3 Teaspoons Wasabi Caviar

  • Grill


  1. Prehaeat the grill and season the wagyu filet with the beef steak seasoning. Place on the grill and cook to an internal temperature of 145˚F. Once cooked, let rest. Thinly slice steak and then slice the pieces in half length wise.
  2. Assemble each nigiri piece as follows: 
    • 3 Tablespoons sushi rice formed into a block     
    • 1 Slice grilled wagyu filet     
    • 1/4 teaspoon microgreens     
    • 1/8 teaspoon wasabi caviar
  3. Serve with a side of soy sauce, pickled ginger, and wasabi paste.

Sushi rice


items needed

  • 7 3/8 Cups Short Grain Sushi Rice, Fully Cooked, Hot
  • 5 1/2 Tablespoons Rice Vinegar
  • 1/4 Cup Cane Sugar
  • 3 Teaspoons Kosher Salt
  • 2 Teaspoons Mirin

  • Rice Cooker
  • Stove


  1. In a small saucepot over medium heat, whisk together rice vinegar, sugar, kosher salt, and mirin until salt and sugar have just dissolve. Do not bring to a boil. Remove rice vinegar mixture from heat, set aside. 
  2. In a mixing bowl, fold cooked rice and rice vinegar together until vinegar has fully coated rice grains. 
  3. Continue to gently fold rice until rice has cooled to room temperature.