This recipe for Wagyu Sushi guides you through preparing both wagyu nigiri and wagyu sushi bowls made from the leftover pieces. Wagyu sushi is served seared, called "aburi" in Japanese. Despite its beautiful appearance when raw, please cook it before enjoying!
This wagyu sushi is so simple, you only need prepared sushi rice, the wagyu beef, and a little bit of salt. The wagyu has so much flavor, you really don't need to add any other sauces or flavorings. Sushi rice is made by seasoning Japanese medium grain rice with vinegar, sugar, and salt. Check out my full recipe for Simple Sushi Rice to prepare the rice for this recipe.
Wagyu Nigiri at Nishiki Market in Kyoto, Japan
I first tried wagyu sushi on a trip to Japan, visiting the Nishiki Market in Kyoto. The Nishiki market was by far my favorite food market we visited during our trip, and we stopped at every one that we could find. It's a must-visit if you're in Kyoto, and the wagyu sushi stand is one of the most popular stalls. After trying it, I knew I had to recreate these at home. They cost 800 yen each, which is about $5.50. (prices from late 2023)
Special Equipment
Culinary Torch
- This recipe calls for the beef to be seared with a culinary torch. Seared sushi is referred to as "aburi sushi" (pronounced ah-boo-ri). Aburi translates directly to "flame seared". If you enjoy seared sushi, a culinary torch is a very worthwhile investment!
- To use a culinary torch, you'll need two pieces, the torch itself and the butane fuel canister. I purchased my torch online, and I pick up my butane canisters at my Japanese grocery store. California doesn't allow the sale of butane canisters online, however in other states you can purchase those online as well.
Ingredients for Wagyu Sushi
"American Wagyu" Beef Vs. Japanese Wagyu Beef
I've tested this recipe with both real Japanese wagyu, and "American wagyu" which is a cheaper alternative available at my Japanese grocery store in the US. The American wagyu doesn'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 I prefer it is because the American wagyu is 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. (prices from early 2024)
Japanese Wagyu Beef
Pictured below is the package of thinly sliced wagyu beef available in the freezer section at my Japanese grocery store in the US. You can see the signature wagyu marbling, and the very high price per pound. Unfortunately, I've found that this option is not very fresh, and overall I don't think it's worth the very high cost for that reason.
"American Wagyu" Beef
Pictured below is the package of "American Wagyu" beef available at my Japanese grocery store in the US. You can see that while it's nicely marbled, it doesn't have the signature marbled look of real Japanese wagyu. Despite the appearance, this is actually an incredible option since it's both cheaper and much fresher than real wagyu here in the US. After testing both options, I plan on sticking to this American wagyu when I make this in the future.
Pictured below are the wagyu nigiri made with this American wagyu. You can see that they still come out absolutely great!
Sushi Rice
- Sushi rice is prepared, medium grain rice that is seasoned with rice vinegar, sugar, and salt. The seasoning added to the rice is what give it the distinctive taste and sticky texture.
- If possible, I strongly recommend picking up the proper kind of rice rather than using whatever rice you have on hand. Other varieties of rice (jasmine, basmati, etc.) will not turn out the same.
- Follow my recipe for Simple Sushi Rice before you begin making your sushi. You can find more information there on locating the proper ingredients.
A note on serving sizes...
Serving sizes are a very personal thing, making it difficult for me to select a serving size that suits everyone. This recipe in particular is unusual because we use the best pieces of wagyu to make nigiri, and the leftovers to make bowls. If we're just making this, I think it's a good amount to split between two adults for dinner.
Wagyu Sushi (Wagyu Nigiri + Wagyu Rice Bowls)
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
Nutrition
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