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

1. Prepare the rice. While the rice is warm, gently fold in the sushi vinegar. Let it cool until just warm to the touch.

2. 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.

3. Slice the Wagyu. Cut the Wagyu into thin, bite-sized slices to cover each rice ball.

4. Make the glaze. In a small pan, combine soy sauce, mirin, and sugar. Heat until slightly thickened, then set aside.

5. Assemble. Place a slice of Wagyu over each rice ball. Optionally, add a tiny dab of wasabi between the rice and beef.

6. 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.

7. 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.