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

160g wagyu beef 

80g Sushi rice, cooked and seasoned 
8 tsp oscietra caviar 
4 tsp fresh rings of spring onion 
8 pinches freshly grated Ginger 
8 sheets nori 
For the dressing
2 tsp Wasabi, or wasabi paste 
6 tsp Soy sauce 
sea salt 
freshly cracked 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. 

Servings: 4


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