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Japanese A5 Wagyu Sushi


  • 1 A5 Wagyu Filet Mignon
  • 2 Cups Short Grain Sushi Rice
  • 3 Cups Water
  • ¼ Cup Seasoned Rice Vinegar OR ¼ rice vinegar mixed with 3Tbs sugar and 1Tsp Salt (Fully dissolved)
  • 1 Sheet of Kombu Seaweed (optional)
  • Kitchen Torch

Japanese Beef is the most prized beef in the world, and A5 is the highest grade available for Wagyu Beef. The marbling of this Miyazaki Wagyu filet mignon creates a buttery tenderness and rich flavor that is perfect when simply seared. In this recipe, thin slices of beef are draped over seasoned sushi rice and torched to produce a lightly charred flavor and a melt in your mouth experience.

The perfect sushi rice can be achieved with a few simple ingredients and the right technique. Firstly, it is important that the correct rice is used. Short grain rice has a higher starch content than the long grain varieties. This starch content allows the rice to stick together and be formed into the base for our wagyu. The next component is the seasoned rice vinegar. It can be purchased pre seasoned or, plain rice vinegar can be mixed with sugar and salt. An optional ingredient, although highly recommended, is a sheet of kombu (kelp) seaweed as it provides fragrance and umami in the rice. Either a rice cooker or the stovetop cooking method may be used.

To Prepare Sushi Rice:
  • Place rice in a large bowl of water and gently swish. Pour out the clouded water and add new water. Repeat until the water runs clear. Soak the rice in clear cool water for 30 minutes. Drain. Add rice, 3 Cups of water and sheet of kombu (if using) to a medium saucepan and bring to a boil. Reduce heat to simmer and cover with a tight-fitting lid. Cook for 20 minutes. Keeping the pot tightly covered, remove the pot from heat and let the rice continue to steam for 10 minutes.
  • If using a rice cooker, prepare rice according to cooker instructions.
  • Transfer the cooked rice into a large bowl. The bowl must be large enough to spread the rice out to cool and mix. If you do not have a large enough bowl, you can use a sheet pan or baking dish.
  • Evenly drizzle the seasoned vinegar over the hot rice. Using a flat wooden spoon or spatula, gently fold the rice over itself until each grain is coated with the vinegar. Be careful not to mash or break the grains. Gently fan the rice with a hand fan or piece of cardboard to cool the grains as you mix. The rice will become sticky and glossy. Cover the rice with a towel until ready to use.
Prepare the Nigiri:
  • Thinly slice the wagyu filet into 1/8-inch slices. Using the tip of a sharp knife, gently score one side of each slice, being careful not to cut all the way through.
  • Using damp hands, gently press, form and shape oval balls of rice. Wet hands will keep the rice from sticking to your fingers as you shape each ball.
  • Drape each rice ball with a slice of wagyu, scored side up.
  • Place the sushi piece on a non-flammable or reactive surface.
  • Using a kitchen torch, gently and evenly sear each piece.
  • Serve with soy sauce, wasabi and picked ginger and enjoy!
  • Serve with soy sauce, wasabi and picked ginger and enjoy!

Note: If you do not have a kitchen torch, you may sear each piece of wagyu in a hot pan before draping on top of the rice. It is important to only sear for a few seconds as to not overcook.

Recipe & Photography created by @wanderingchopstix