When it comes to sushi, most people immediately conjure images of delicate slices of raw fish atop perfectly seasoned rice. However, the world of sushi is far more diverse and creative than many realize. Let’s make seared steak sushi with ponzu sauce, a tantalizing fusion of traditional sushi techniques with the rich flavors of premium beef. In this blog post, we embark on a culinary adventure to explore the nuances and delights of this Japanese steak sushi.
Ingredients:
At the heart of Japanese steak sushi is, of course, the steak. While any high-quality beef can be used, Wagyu beef is often favored for its unrivaled tenderness and rich marbling. The rice, a fundamental component of sushi, is seasoned with a delicate blend of rice vinegar, sugar, and salt, providing the perfect backdrop to complement the savory steak.
Main:
- 8 oz Japanese A5 Waygu (recommended) or any steak of your choice (I tried this with A5 Waygu in a restaurant and it tastes like butter)
- 1 cup Japanese short grain rice (cooked to your liking)
- 1 tablespoon rice vinegar
- 1 teaspoon salt
- 1 tablespoon sugar
Garnishes:
- Chopped garlic
- Chopped green Onion
- Wasabi
- Ponzu sauce to taste, (I did like 1/4 teaspoon for each piece of nigiri)
Step-by-Step Guide
- Combine cooked rice, vinegar, salt, and sugar together.
2. Shape the rice ( about 1 tablespoon each) - wet your hands with water before shaping the rice to avoid rice sticking.
3. Thinly slice steak and seasoned with a little salt and peper. Place 1 slice of beef onto each rice ball
4. Use a cooking torch to quickly sear the steak in a heat-safe tray (I used a metal tray)
5. Top with ponzu sauce, chopped green onion, garlic and wasabi.
6. Enjoy with some warm sake
Seared steak sushi with ponzu sauce is a culinary masterpiece that combines the best of both worlds: the rich, savory taste of perfectly seared steak with the delicate balance of sushi rice and zesty ponzu sauce. Whether enjoyed as an appetizer, main course, or indulgent snack, this dish is sure to impress even the most discerning palates. So gather your ingredients, sharpen your knives, and embark on a culinary adventure that celebrates the art of fusion cuisine.
Seared steak sushi with Ponzu sauce
Equipment
- Cooking Torch Gun
Ingredients
- 8 oz Japanese A5 Waygu (recommended) or any steak of your choice I tried this with A5 Waygu in a restaurant and it tastes like butter
- 1 cup Japanese short-grain rice cooked to your liking
- 1 tablespoon rice vinegar
- 1 teaspoon salt
- 1 tablespoon sugar
Toppings
- Chopped garlic
- Chopped green Onion
- Wasabi
- Ponzu sauce to taste (I did like 1/4 teaspoon for each piece of nigiri)
Instructions
- Combine cooked rice, vinegar, salt, and sugar together.
- Shape the rice ( about 1 tablespoon each) - wet your hands with water before shaping the rice to avoid rice sticking.
- Thinly slice steak and seasoned with a little salt and peper. Place 1 slice of beef onto each rice ball
- Use a cooking torch to quickly sear the steak in a heat-safe tray (I used a metal tray)
- Top with ponzu sauce, chopped green onion, garlic and wasabi.
- Enjoy with warm sake or drink of choice
