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