L'Univers FOODHUB · Recette · Wagyu
Wagyu A5 nigiri: 12 bites from 100 g
One hundred grams of Wagyu A5, twelve nigiri, appetizers for six. Warm vinegared rice, 2 mm slices, three seconds of torch per side.
This is the bite that stretches Wagyu the furthest. One hundred grams makes twelve nigiri, a whole round of appetizers for six. And unlike fish sushi, freshness is never a concern: the surface is seared.
Why Wagyu makes a better nigiri than tuna
Wagyu fat melts below body temperature. Laid on warm rice, it starts to melt before it even reaches your mouth: the slice hugs the rice, and the whole thing holds together with nothing added. That is why you don't need any sauce.
The rice is half the work
300 g Japanese short-grain rice, rinsed until the water runs clear. Once cooked, season it with three tablespoons of rice vinegar, one of sugar and one teaspoon of salt, cutting through the rice with a spatula rather than stirring.
Work the rice warm, around 35 °C, never straight from the fridge: cold rice hardens and won't melt the fat.
The cut
Slices 2 mm thick, against the grain, about 8 g each: a rectangle slightly larger than the rice ball. Very cold meat is easier to slice, so put the piece in the freezer for ten minutes before cutting.
The sear
With a kitchen torch, three seconds per side, holding the flame about fifteen centimeters away. Otherwise, use a very hot cast-iron pan for ten seconds, no more: any longer and the slice shrinks and the fat runs off into the pan.
Sweep the flame across the surface without lingering in one spot, or the meat will pick up a gassy taste.
Assembly
- Wet your hands with vinegared water so the rice doesn't stick.
- Shape a ball of about 15 g, pressed just firmly enough to hold.
- Add a dab of fresh wasabi to the rice, then the seared slice.
- Press for one second with two fingers, without packing it down.
Finishing touches
A flake of fleur de sel, a little yuzu zest, a dab of fresh wasabi, or a drop of soy sauce brushed on. Never pour sauce over it, and above all don't dip: the rice would soak it all up.
Mistakes to avoid
- Cold rice. It doesn't melt the fat, and the bite stays dry.
- Thick slices. Beyond 3 mm, the nigiri turns into a mouthful of raw meat.
- Torching too long. Three seconds is enough; any more and it tastes of gas.
- Assembling ahead. The rice dries out in fifteen minutes: assemble just before serving.
Frequently asked questions
Can I make it without a torch?
Yes. A very hot cast-iron pan, ten seconds per side, with no added fat. The result is a little less precise, but perfectly good.
How much per person?
Two to three nigiri as an appetizer, so 100 g for six people. As a starter, allow four pieces.
Can I prepare it ahead?
The rice and the slices, yes, separately. Assemble at the last minute.
Which cut should I choose?
Striploin slices the most cleanly. Ribeye gives richer bites, best kept for true enthusiasts.
Keep reading
- Wagyu bowl: feed three people with 200 g
- How to pan-sear Wagyu A5
- Buying authentic Wagyu A5: the guide
The right cuts for this recipe
Tous les ingrédients de cette recette
5 produits de notre catalogue, ajoutés en une fois.
Ajouter les 5 au panier →Les coulisses, les arrivages et les recettes en vidéo :
@foodhubsupplyÀ lire aussi · Wagyu
Le garde-manger FOODHUB
Ce qu'il faut avoir sous la main pour cette recette et les suivantes : beurre AOP, sel, huile, condiments, eau de table.
