- 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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