Wagyu Maki Sushi

maki it easy

Making sushi is much easier than you think if you have the right tools. Maki (roll) sushi is the best option for beginners. Not just adults, and not just kids, everybody can enjoy making sushi at home. We know it's a bit mission to get sushi grade fish. It's not a very traditional style but why don't we try beef sushi? Wagyu tastes as good cold as it is hot. It's ideal for home-made sushi!  Itadakimasu.



  • 100g Wagyu Beef (julienned)

  • 2 Sheets Nori Sushi Sheets

  • 400g Steamed Sushi Rice (paella rice or risotto rice)

  • 1/4 Cucumber (julienned)

  • 1/2 Carrot (julienned)

  • 60g Spinach

  • 1/4 tsp Sea Salt

  • 1 tbsp Sugar (for rice)

  • 1 tbsp Rice Vinegar (white wine vinegar)

  • 2 tbs Sesame Oil

  • 2 tbs Soy Sauce

  • 2 tbs Sake (mirin or white wine)

  • 1 tbsp Sugar (for Wagyu)


  1. Wash the spinach and parboil it in boiling water for a minute. Drain the water and run some cold water over the spinach. Gently squeeze it to remove any excess water.

  2. Heat the sesame oil in a frying pan. Cook the beef for a few minutes until golden brown and add the soy sauce, sake and sugar. Transfer the beef onto a dish.

  3. Place the sugar, salt and vinegar into a bowl and mix well until the sugar melts. Add the hot rice into the bowl. Mix them well with a rice spatula. Cool it down.

  4. Put the nori sheet on a bamboo mat or cling film and cover the surface with half of the rice. Leave about 2 inches gap at the top of the seaweed. Lay half of the beef, cucumber, carrot and spinach along the length of the rice in a strip. Do not to overfill. Roll up tightly and squeeze to seal when you reach the end.

  5. Repeat the step 4 with the remaining ingredients.

  6. Slice each roll into 6 pieces. Wipe and moisten a knife with water after each cut.


Serve with say sauce and wasabi!