Thinly sliced savory wagyu steak, pressed over sushi rice and finished with wasabi caviar and chili oil. This recipe is scaled for 24 servings.
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
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.
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
Serve with a side of soy sauce, pickled ginger, and wasabi paste.
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
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.
In a mixing bowl, fold cooked rice and rice vinegar together until vinegar has fully coated rice grains.
Continue to gently fold rice until rice has cooled to room temperature.
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