Wagyu Nigiri (Seared Wagyu Sushi)
Elegant, simple, and packed with flavour — Wagyu nigiri is the kind of dish that turns a quiet night into something special. Just a few slices of good Wagyu over warm sushi rice, lightly seared, and brushed with a sweet soy glaze.
Ingredients (Makes 8–10 pieces)
- 200g Wagyu beef (sirloin, striploin, or tenderloin, thinly sliced)
- 2 cups cooked sushi rice (warm)
- 2 tbsp sushi vinegar (seasoned rice vinegar)
- 1 tbsp soy sauce
- 1 tsp mirin
- ½ tsp sugar
- Wasabi paste (optional, a small dab under the beef)
- Chives or spring onion (finely sliced, optional garnish)
Method
- Prepare the rice. While the rice is warm, gently fold in the sushi vinegar. Let it cool until just warm to the touch.
- Shape the rice. With damp hands, take a small amount of rice (about the size of a large thumb) and shape into an oval. Repeat for 8–10 pieces.
- Slice the Wagyu. Cut the Wagyu into thin, bite-sized slices to cover each rice ball.
- Make the glaze. In a small pan, combine soy sauce, mirin, and sugar. Heat until slightly thickened, then set aside.
- Assemble. Place a slice of Wagyu over each rice ball. Optionally, add a tiny dab of wasabi between the rice and beef.
- Sear. Use a kitchen torch (or a very hot pan) to quickly sear the top of each Wagyu slice — just enough to release aroma and marbling.
- Finish. Brush lightly with the soy glaze and garnish with chives if using. Serve immediately.
Tips
- Keep the Wagyu slices thin — they should melt into the warm rice.
- A torch works best for searing without overcooking.
- Pair with a dry sake or crisp white wine to balance the richness.