Wagyu Gunkan (Seared Wagyu Sushi)

Name: Wagyu Gunkan (Seared Wagyu Sushi)
Cuisine: Japan
Ingredients: 100 g dry Sushi rice; 130 ml Water; 1½ tbsp Rice vinegar; 1 tsp Sugar; ½ tsp Salt; 2, cut into 8 strips (about 4 × 18 cm) Nori sheets; 100 g A5 wagyu striploin or ribeye; 1 tsp Soy sauce; 1 tsp Mirin; small dab Wasabi; 2, optional Quail egg yolks; 1 tbsp, finely sliced Chives or spring onion; pinch Flaky salt

A recipe from Japan.

🇯🇵 JapanjapanjapanesesushiwagyuspecialdairyFreepremium

Nutrition (per serving)

390Calories

11 gProtein

39 gCarbs

21 gFat

3 gSugar

800 mgSalt

Ingredients

100 g dry Sushi rice
130 ml Water
1½ tbsp Rice vinegar
1 tsp Sugar
½ tsp Salt
2, cut into 8 strips (about 4 × 18 cm) Nori sheets
100 g A5 wagyu striploin or ribeye
1 tsp Soy sauce
1 tsp Mirin
small dab Wasabi
2, optional Quail egg yolks
1 tbsp, finely sliced Chives or spring onion
pinch Flaky salt

Method

Rinse the rice until the water runs clear. Cook with 130 ml water, then rest 10 minutes covered.
Warm the vinegar, sugar and salt until dissolved. Fold into the hot rice with a cutting motion and fan until it reaches room temperature.
Pat the wagyu dry. Sear in a very hot dry pan, or with a torch, for 15–20 seconds per side. A5 renders a lot of fat, so no oil is needed. Rest 1 minute.
Dice the wagyu into 1 cm pieces and toss with the soy sauce and mirin.
Wet your hands with water and a little vinegar and shape the rice into 8 small ovals, about 30 g each.
Wrap a nori strip around the side of each, sealing the end with a grain of rice, to make a little cup open at the top.
Top with wagyu, a tiny dab of wasabi, a quail yolk if using, chives and a flake of salt. Eat immediately so the nori stays crisp.
A5 is very rich, so a small portion goes a long way. Cook the beef through if serving anyone pregnant or immunocompromised. Macros are for 4 pieces.