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!
SERVES: 2 COOKS IN: 60 MINUTES DIFFICULTY: MEDIUM
Ingredients
Method
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100g Wagyu Beef (julienned)
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2 Sheets Nori Sushi Sheets
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400g Steamed Sushi Rice (paella rice or risotto rice)
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1/4 Cucumber (julienned)
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1/2 Carrot (julienned)
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60g Spinach
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1/4 tsp Sea Salt
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1 tbsp Sugar (for rice)
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1 tbsp Rice Vinegar (white wine vinegar)
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2 tbs Sesame Oil
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2 tbs Soy Sauce
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2 tbs Sake (mirin or white wine)
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1 tbsp Sugar (for Wagyu)
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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.
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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.
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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.
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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.
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Repeat step 4 with the remaining ingredients.
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Slice each roll into six pieces. Wipe and moisten a knife with water after each cut.
Serve with soy sauce and wasabi. Enjoy!