Wagyu Sushi

With lightly sear, Wagyu tastes more flavor with sweetness!
Definitely recommend enjoying WAGYU Sushi and Toro Sushi at home!!!

Ingredients (for 2 people)

• Japanese Wagyu STRIPLOIN Shaved Meat or Japanese Wagyu CHUCK ROLL Shaved Meat or Japanese Wagyu CLOD Shaved Meat: 230 g (1 tray)
• Rice: 320 g (11oz)
• Grated horseradish (fresh or jarred): 8 g (0.3oz)
• Seasoned vinegar: 30 ml (1oz)
• Sugar: 1.5 tablespoon
• Salt: 1.5 teaspoon

 or

Simply try our WAGYU Sushi (SUSHI DIY Kit): 

How to cook Wagyu Sushi

1. Cook rice in an equal amount of water (320g (11oz)).
2. Mix seasoned vinegar with sugar and salt. Simmer to dissolve.
3. Fold vinegar mixture into cooked rice, using swift cutting and folding motions with a rice paddle (or flat wooden spoon).
4. Score top surface of each slice of meats with crosshatches.
5. Lightly sear the scored top surface of each slice using a propane burner.
6. To make nigiri sushi, shape seasoned rice into pieces and drape with seared meat. Garnish each nigiri with a small dollop of horseradish.