Wagyu Beef Gunkan with Oscietra Caviar, Spring Onion and Fresh Ginger

Nic Watt brings together some of the most highly-prized ingredients in the world to make these extravagant and exquisite amuses-bouche
By Nic Watt
Wagyu Beef Gunkan with Oscietra Caviar, Spring Onion and Fresh Ginger
  • Rating:
  • Serves: 4
  • Prep Time: 30 minutes
  • Effort: medium


  • 160 g wagyu beef
  • 80 g sushi rice, cooked and seasoned
  • 8 tsp oscietra caviar
  • 4 tsp fresh rings of spring onions
  • 8 pinches freshly grated ginger
  • 8 sheets nori seaweed

For the dressing

  • 2 tsp wasabi, or wasabi paste
  • 6 tsp soy sauce
  • sea salt
  • freshlycracked black pepper
  • 4 tsp ponzu sauce


1. Finely chop the beef into a tartar consistency with a sharp knife. You must include the fat, as this has a lot of flavour.

2. Finely slice the spring onion into fine rings, only using the fresh green tops and set aside. Grate the peeled ginger into a smooth fine paste and set aside.

3. To make the dressing, grate the fresh wasabi to a paste and mix this with the ponzu and soy sauces.

4. Cut the nori sheets into small strips about 3cm by 15cm.

5. Begin with a damp hand and ball your cooked rice into 8 even thumb-sized balls.

6. Mix the chopped wagyu beef with 5-6 teaspoons of the dressing. Add black pepper and sea salt to taste.

7. Wrap your rice balls in nori sheets, leaving a hole at the top to be filled with the wagyu. Use a grain of soft rice to stick the nori strips together.

8. Fill the hole with the seasoned wagyu beef, and top this with a dollop of caviar, a pinch of spring onion and a dot of fresh ginger.

9. Serve the wagyu beef gunkan with some freshly grated wasabi and a shallow dish of soy sauce for dipping.

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