Sous Vide Wagyu Beef Sushi

55°C (131° F)
Temperature
Sous vide time
4 People
Serves
Pro
Difficulty
Nomiku
Source

Introduction

Makes 15 Nigiri

Ingredients

Steak

  • 1 Akaushi/Angus strip steak about 5-6 oz
  • 1 Tablespoon Butter
  • Salt to taste
  • Maldon Sea Salt to garnish

Sushi Rice

  • 2 cups Uncooked Glutinous White Rice (sushi rice)
  • 3 cups Water
  • 1/2 cup Rice Vinegar
  • 1 Tablespoon Vegetable Oil
  • 1/4 cup White Sugar
  • 1 teaspoon salt

Spicy Shiso Salsa Verde

  • 5 Shiso Leaves
  • ½ of 1 Green Jalapeño
  • ½ cup Extra Virgin Olive Oil
  • 2 Tablespoons Rice Vinegar
  • Salt to taste

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Introduction

Makes 15 Nigiri

Directions

  1. Set up Nomiku water bath and turn temperature to 55°C (131°F).
  2. Seal steak in a zip bag with a tablespoon of butter using the water displacement method. Sous vide for 1.5 hours.
  3. Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes.
  4. Rice should be tender and water should be absorbed. Fluff with a fork and let cool.
  5. In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. The rice will seem very wet. Keep stirring and the rice will dry as it cools. Set aside.
  6. In a food processor blend together shiso, jalapeno, olive oil, rice vinegar, and salt. Set aside for plating.
  7. Remove steak from Nomiku water bath and chill in a bowl of ice water for 10 minutes or until completely cool. Remove from bag, dry off, and salt generously.
  8. Torch or sear (in a heavy pan on high) the skin and fat until brown. Slice very, very thin at a slight angle. Let sit as you make your sushi rice, the oxygen will turn the meat red.
  9. With wet fingers, form sushi rice into bite size nigiri and drape a thin piece of steak on top, use two pieces if necessary to cover the top of the rice fully. Top with a tiny dollop of spicy shiso and a tiny crystal of Maldon sea salt. Plate and serve!

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