Wagyu Sushi (Wagyu Nigiri + Wagyu Rice Bowls)
Wagyu sushi made two ways! First make wagyu nigiri sushi with the best cuts, then use the wagyu scraps and leftover sushi rice to make wagyu sushi bowls. Served cooked, not raw.
Equipment
Ingredients
- 4 to 5 oz thinly sliced wagyu beef see notes
- 1 batch prepared, seasoned sushi rice click for the recipe!
- salt
Instructions
Prepare the wagyu cuts:
- Thin sliced wagyu is often sold as pictured here in Asian grocery stores. These slices tend to have one perfect section in the middle, with less picture-perfect edges folded around to the back.
- To make the slices for the nigiri, use your hands, kitchen shears, or a knife, to create a piece about 3 x 4 inches, and set the edge scraps off to the side (we will use these later!). If you are lucky, you may be able to get more good slices, but I get about 8 good slices per batch with the wagyu I buy.
Make the nigiri rice balls:
- Check out my guide on How to Make Nigiri, or follow the instructions below! Count the number of good wagyu pieces you have, and make that many rice balls.
- Run your hands under water in the sink and shake off any excess.
- Using wet hands, pick up about 1.5 tablespoons of sushi rice.
- Squeeze the rice together between your palms and form it into the oblong shape, about 2 inches long by 1 inch wide. (This step will take a little time and patience to master)
- Place the formed rice ball on a plate and continue on to the next one. Don't worry if the rice ball seems a little too wet from the water on your hands, this will evaporate off as it sits.
- Between every 1 to 2 nigiri, rinse your hands in the sink. You'll feel the residual rice starches on your hands (they'll feel a bit slimy), rinse and rub your hands together until this is gone, then shake off the excess water and continue to the next nigiri.
Make the Nigiri:
- Drape the wagyu slices over the rice balls.
- On a heatproof surface, use the culinary torch to cook the wagyu. Hold the torch about 6 inches away from the meat and gently sweep the flame all around until the meat is cooked through, about 5 to 10 seconds per piece. Season with a little salt and serve immediately.
Make the Wagyu Sushi Bowls:
- Cook the wagyu scraps in a skillet over low heat until completely cooked through, about 1- 2 minutes.
- Split the rest of the sushi rice into serving bowls (I do 2), and top it with the cooked wagyu scraps, season with a little bit of salt and serve immediately.
Notes
Before making this recipe, prepare sushi rice with this recipe.
I've prepared this recipe with both real Japanese wagyu and "American wagyu" which is significantly cheaper in the US. The American wagyu doens't look as marbled as the Japanese wagyu, but I actually prefer it over the imported Japanese wagyu for this recipe. I think the reason is that the American wagyu was much fresher. If you're in the US and you have both options, consider opting for the American wagyu to save some money! In my area, the Japanese wagyu cost about $21 for four ounces, and the American wagyu costs about $5 for the same amount. See the post section for more details.
Nutrition
Serving: 0.5 batchCalories: 690kcal
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