Wagyu Sushi is a fun and delicious way to serve the ultimate in decadent steak, Wagyu. An authentic piece of Wagyu beef is highly sought-after. It has marbling like you’ve never seen before. Those tiny lines of fat make for fork-tender, buttery pieces in every slice.
Wagyu comes from Japan, where they use four types of cattle breeds (mainly):
- Aakage (brown)
- Kuroge (black)
- Mukaku (polled).
- Nihon Tankaku (shorthorn)
It has taken centuries for Japanese farmers to hone techniques to ensure their cows develop even fat deposits. As you might guess, the cattle get a little pampering to achieve a superior product.
This recipe couples sushi rice with the Wagyu for a one-bite wonder. Sushi is meant for sharing. You need about 6 pieces of sushi per person.
What is sushi rice?
Sushi rice begins with short-grain Japanese rice (or California rice). Never substitute long-grain rice here. It simply doesn’t work. Thankfully, you don’t have to really hunt for the rice at the market. It’s typically labeled “sushi rice.”
Besides rice, there’s also rice vinegar (no substitutions allowed), white sugar, and avocado oil. Alternatively, use vegetable oil. Avoid olive oil, it’s too strong. The result achieved from this blend is an exciting flavor profile, both sweet and tart or sour.
Wagyu Sushi Ingredients
- 1 lb Wagyu (or filet mignon)**
- Formed sushi rice
- Sriracha salt
- 1 cup Mayonaise
- ⅔ cup Sriracha sauce
** This serves about 6 people if you cut the meat into ⅛-¼” strips
Wagyu Sushi Instructions
- Cook the steak to medium rare (130F)
- Once the steak rests, slice it thinly using a sharp Chef’s Knife.
- Place the steak on a bundle of preformed rice
- Add dabs of soy sauce on top
- Follow with sriracha salt
- Using a kitchen flamer, cook the top of the meat so it gets a nice crust
- Sprinkle with chives
- Put together 1 cup of mayonnaise with ⅔ cup sriracha sauce for dipping
If you wish, you can wrap the bundles with nori and have an offering of pickled ginger and wasabi.
PitMaster’s Memo: Homemade Sushi Rice
If you don’t want to “cheat” as I did in the video, you can make sushi rice yourself.
- Rinse the rice under cold running water for two minutes (this deters clumps).
- Let excess water drain. A sieve works well in this situation.
- Dry the rice on paper towels for 15 minutes.
- Put water and rice into a saucepan using the measurements provided on the bag.
- Bring the water to a full rolling boil
- Turn the heat to low, and cover.
- Simmer for 20 minutes (do not remove the cover during this time)
- To every two cups of rice, you will need ¼ rice vinegar, 4 tsp sugar, and 1 tsp salt
- Put the vinegar, sugar, and salt into a saucepan on medium heat until the sugar and salt are fully integrated
- Set aside
- Transfer the cooked rice to a large mixing bowl
- Pour the vinegar mixture evenly over the rice
- Toss the rice so it’s coated (folding the vinegar in)
- Cover and let it come to room temperature
- Shape it as you please. You can buy oval cans online or make them yourself using a sardine can, top and bottom removed and thoroughly cleaned.
- If you have leftover rice, you can freeze it for 6 months.
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