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Wagyu Maki Sushi

maki it easy

Making sushi can be easier than you think, especially with the right tools. Maki sushi rolls are a great option for beginners, and it's not just for adults but for everyone to enjoy making at home. Although it may be a challenge to find sushi-grade fish, you can try something new by making beef sushi with Wagyu, which tastes just as delicious served cold as it does hot. Give it a try and say "Itadakimasu" to enjoy!




  • 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 one minute. Drain the water and rinse the spinach with cold water. Gently squeeze to remove any excess water.

  2. Heat sesame oil in a frying pan, add the beef and cook until golden brown. Add soy sauce, sake, and sugar to the pan, and transfer the beef onto a dish.

  3. In a bowl, mix sugar, salt, and vinegar until the sugar melts. Add hot rice to the bowl and mix well with a rice spatula. Allow it to cool down.

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

  5. Repeat step 4 with the remaining ingredients.

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

Serve with soy sauce and wasabi. Enjoy!

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