Kobe Recipe

Rinse and soak rice

Place 2 cups sushi rice in a fine-mesh sieve and rinse under cold water, gently agitating until the water runs clear (about 3–5 minutes). Drain and let rice sit 20–30 minutes to absorb a little water before cooking.

Cook rice

Combine the rinsed rice and 480 ml water in a rice cooker or heavy pot. If using a pot, bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice is cooking, warm 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan over low heat just until dissolved. Transfer cooked rice to a large shallow bowl or hangiri. Gently fold in the vinegar mixture with a wooden paddle or spatula using cutting-and-fanning motions to cool the rice quickly to near room temperature. Do not mash — keep the grains slightly glossy and separate.

Slice fish and prepare veg

Keep sashimi-grade fish chilled until just before assembly. Slice tuna and salmon into 3–4 mm thick slices for nigiri or into strips for rolls. Julienne 1/2 cup cucumber, slice the avocado, and thinly slice scallions. Keep nori sheets and microgreens at hand.

Prepare wagyu

If using very high-grade wagyu, partially freeze for 10–15 minutes to make thin slicing easier. Slice into very thin strips or ribbons suitable for topping or inside a roll. Season the wagyu ribbons lightly with 1/2 tsp ground black pepper.

Form nigiri rice bases

Wet hands with a mixture of water and a little rice vinegar to prevent sticking. Take about 20–25 g (roughly a tablespoon) of rice and form an oblong ball by gently pressing and shaping — do not compress too hard. Repeat to make 12–16 nigiri bases, keeping rice covered with a damp towel to prevent drying.

Top nigiri

Place a slice of tuna or salmon over each rice base. For wagyu nigiri: lay a thin ribbon of wagyu over the rice, then quickly sear the top surface using a small butane blowtorch until just browned (optional) — this brings out flavor while keeping the interior raw. Alternatively, sear wagyu briefly in a hot pan with 1 tbs neutral oil: heat pan very hot, sear each slice for 5–8 seconds per side, then rest on paper towel. Finish wagyu nigiri with a tiny pinch of finishing salt and a light brush of unagi sauce (about 1/4 tsp per piece) or a drop of ponzu.

Make a simple roll (optional)

Place a nori sheet shiny side down on the bamboo mat. Spread an even layer of rice (about 3/4 cup) across the nori leaving a 1 cm border at the far edge. Arrange cucumber julienne, avocado slices and a strip of wagyu or tuna along the near edge. Use the mat to roll tightly, pressing gently to seal. Brush the seam with a little water. Cut into 6–8 pieces with a very sharp, wet knife. Garnish each piece with a dot of Japanese mayonnaise, a few toasted sesame seeds and a drizzle of unagi sauce or ponzu.

Make a quick finishing sauce

In a small bowl combine 2 tbs unagi sauce, 3 tbs ponzu and 1/2 tsp yuzu kosho (optional) to make a bright, slightly spicy finishing drizzle. For a creamier accent, mix 2 tbs Japanese mayonnaise with a small splash of ponzu and a pinch of sesame seeds.

Plate and garnish

Arrange nigiri and rolls on a long platter. Garnish with microgreens or shiso, scatter 1 tsp toasted sesame seeds, place pickled ginger and wasabi on the side, and serve soy sauce in a small dish. For wagyu pieces seared tableside with a blowtorch, finish by sprinkling the wagyu with 1/2 tsp finishing salt immediately after searing.

Serve immediately at cool room temperature. Because this recipe uses raw fish and high-fat beef, keep all raw proteins refrigerated until the moment of assembly and consume within a few hours. Use sashimi-grade fish from a trusted vendor. Leftover rice should be discarded rather than refrigerated and reused for raw preparations.