Wagyu Maki Roll is a sushi roll that features marbled Wagyu beef wrapped in sushi rice and nori.  It combines the rich, buttery flavor of Wagyu with the slightly sticky texture of sushi rice and the umami notes from soy sauce and sesame oil.  Here's how to prepare this luxurious roll at home.

Wagyu Maki Roll

Tender beef fillet marinated in caramel soy.

Caramel Soy Aged Beef Fillet

Single Malt Scotch Whisky. Notes of candied lemon citrus and smooth fudge.

Macallan Double Cask 12yr

Lemongrass and Ginger

CHERRY HIGHBALL

Mount Gay 1703

3 COURSES

Skyy Vodka, Sarti, Grande Marnier, blood orange, hibiscus.

EDITOR'S ELIXIR DESIGNED FOR TWO

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Wagyu beef, sushi rice, and special sauce wrapped in seaweed.

In a fine-mesh strainer, rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Rinse the Rice

In a rice cooker or pot, combine the rinsed rice with 1 cup of water. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.

Cook the Rice

Once cooked, transfer the rice to a large bowl. Mix the rice vinegar, sugar, and salt together until dissolved. Fold this mixture into the rice gently to season it and allow it to cool to room temperature.

Season the Rice

Using a sharp knife, slice the Wagyu beef into thin strips, about 1/4 inch thick.

Slice the Wagyu Beef

Heat a skillet over medium-high heat. Lightly sear the Wagyu beef strips for about 30 seconds on each side to enhance the flavor, then remove from heat.

Sear the Beef

Place a bamboo sushi mat on a clean surface. Lay a nori sheet shiny side down on the mat.

Prepare the Nori

Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori sheet, leaving about 1 inch at the top edge free.

Spread the Sushi Rice

Lay a few strips of seared Wagyu beef horizontally across the center of the rice.

Add Wagyu Beef

Using the bamboo mat, gently roll the sushi away from you, pressing firmly but not too hard to keep the roll tight. Seal the edge of the nori with a little water.

Roll the Sushi

Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.

Slice the Roll

Arrange the sliced Wagyu maki rolls on a plate. Serve with soy sauce, wasabi, and pickled ginger on the side.

Plate the Maki Roll

Wagyu beef

Sushi rice

Nori sheets

Rice vinegar

Sugar

Salt

Soy sauce

Sesame oil

Wasabi

Pickled ginger

In a mixing bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, black pepper, and sesame oil. Whisk until the sugar is dissolved and the ingredients are well-integrated.

Prepare the Marinade

Place the beef fillet in a large resealable plastic bag or a shallow dish. Pour the marinade over the beef, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Marinate the Beef Fillet

Preheat your grill or skillet over medium-high heat. If using a grill, ensure it's clean and lightly oiled.

Preheat the Grill

Remove the beef fillet from the marinade, allowing excess marinade to drip off. Season the fillet with salt to taste.

Prepare the Beef for Cooking

Add olive oil to the grill or skillet. Place the beef fillet on the hot grill or skillet. Cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.

Cook the Beef Fillet

Once cooked, remove the beef fillet from heat and let it rest for 5-10 minutes before slicing. Serve warm, drizzled with any remaining marinade if desired.

Rest and Serve

Brown sugar

Garlic, minced

Ginger, grated

Black pepper

Beef fillet

Olive oil

Begin by chilling your whisky glass. You can do this by filling the glass with ice and letting it sit for a few minutes, or by placing it in the freezer for about 10 minutes.

Chill the Glass

Once the glass is chilled, remove the ice or take the glass from the freezer. Pour 1.5 ounces (approximately a shot) of Macallan Double Cask 12 Year Old into the glass.

Pour the Whisky

If you prefer your whisky with a little dilution, add a few drops of water or a single ice cube. This is optional and should be done to taste.

Add Water or Ice (Optional)

Before tasting, take a moment to observe the aroma of the whisky. Swirl it gently in the glass to release the fragrant notes of candied lemon citrus and smooth fudge.

Observe the Aroma

Take a small sip of the whisky, allowing it to coat your palate. Notice the balance of sweetness from the fudge and the bright citrus notes. Enjoy the finish, which should be smooth and lingering.

Taste the Whisky

Take your time to savor the whisky. You can pair it with dark chocolate or a light dessert to enhance the tasting experience.

Savor and Enjoy

Macallan Double Cask 12 Year Old

Trim the ends of the lemongrass stalks and bruise them with the back of a knife to release the oils. Cut into 2-inch pieces.

Prepare the Lemongrass

Peel the fresh ginger and slice it thinly.

Prepare the Ginger

In a medium saucepan, bring 4 cups of water to a boil over medium-high heat.

Boil Water

Once the water is boiling, add the prepared lemongrass and ginger slices to the saucepan.

Add Ingredients

Reduce the heat to low and let the mixture simmer for about 10-15 minutes to allow the flavors to infuse.

Simmer

After simmering, remove from heat and strain the mixture into a serving pitcher. Stir in honey while the liquid is still warm.

Strain and Sweeten

If desired, add fresh lime juice and mint leaves to the pitcher for extra flavor.

Add Optional Ingredients

You can serve the lemongrass and ginger infusion hot, or chill it in the refrigerator and serve it over ice.

Serve Hot or Cold

Lemongrass stalks

Fresh ginger

Water

Honey

Fresh lime juice

Mint leaves

Pit the fresh cherries and set aside. This step is essential to ensure that the drink is smooth and enjoyable.

Prepare the Cherries

Cut the lime in half and squeeze out the juice into a measuring cup, discarding any seeds.

Juice the Lime

In a shaker, add the tequila, fresh pitted cherries, and lime juice. Muddle the cherries gently to release their juices without completely breaking them down.

Combine Ingredients

Add ice to the shaker and shake the mixture vigorously for about 15 seconds to chill it.

Shake

Strain the mixture into a highball glass filled with ice.

Strain and Serve

Top the glass with club soda, gently stirring to combine.

Add Soda

Garnish with a lime wedge and a couple of fresh cherries on top for an appealing presentation.

Garnish

Tequila

Fresh cherries (pitted)

Lime (juiced)

Club soda

Lime wedge

Fresh cherries (for garnish)

Gather all ingredients: Mount Gay Rum 1703, fresh lime juice, simple syrup, Angostura bitters, ice cubes, and mint leaves.

Prepare the Cocktail Shaker

In the cocktail shaker, add the mint leaves and simple syrup. Gently muddle the mint leaves to release their essential oils, being careful not to shred them.

Muddle the Mint

Pour in the Mount Gay Rum 1703, fresh lime juice, and add the Angostura bitters to the shaker.

Add the Liquids

Fill the shaker with ice cubes, cover it, and shake vigorously for about 15 seconds to chill and combine all the ingredients.

Shake the Cocktail

Using a fine mesh strainer, strain the mixture into a chilled rocks glass filled with fresh ice.

Garnish with a lime wedge on the rim of the glass and optionally add a sprig of mint for extra aroma.

Mount Gay Rum 1703

Fresh Lime Juice

Simple Syrup

Angostura Bitters

Ice Cubes

Mint Leaves

Lime Wedge

Gather all the ingredients for the appetizer including cherry tomatoes, mozzarella balls, fresh basil, balsamic glaze, salt, and black pepper.

Prepare the Ingredients

On a skewer, thread a cherry tomato, followed by a mozzarella ball, and a basil leaf. Repeat until all ingredients are used.

Assemble the Skewers

Place the skewers on a platter, sprinkle with salt and black pepper, and drizzle with balsamic glaze before serving.

Season and Drizzle

In a bowl, mix olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper. Add the chicken breasts and marinate for at least 30 minutes.

Marinate the Chicken

Preheat your grill to medium-high heat while the chicken is marinating.

Grill the marinated chicken breasts for about 6-7 minutes per side or until fully cooked. Ensure the internal temperature reaches 165°F (75°C).

Grill the Chicken

While the chicken is grilling, toss the asparagus with olive oil, salt, and pepper. Grill alongside the chicken for 5-6 minutes until tender.

Cook the Asparagus

In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.

Make the Whipped Cream

Rinse the fresh berries and gently pat dry. You can slice strawberries if desired.

Prepare the Berries

In serving dishes, layer the fresh berries and top with a generous dollop of whipped cream. Enjoy your dessert!

Serve

Cherry Tomatoes

Fresh Basil

Balsamic Glaze

Mozzarella Balls

Black Pepper

Chicken Breasts

Olive Oil

Garlic

Lemon Juice

Dried Oregano

Asparagus

Heavy Cream

Powdered Sugar

Vanilla Extract

Fresh Berries (Strawberries, Blueberries, Raspberries)

In a small pot, bring 1 cup of water to a boil. Add 1 tsp of dried hibiscus flowers and let it steep for about 10 minutes. Strain and set aside to cool.

Prepare Hibiscus Infusion

Cut the blood orange in half and use a juicer or press to extract 1 oz of fresh blood orange juice. Set aside.

Juice Blood Orange

In a cocktail shaker, combine 2 oz of Skyy Vodka, 1 oz of Sarti, 0.5 oz of Grand Marnier, and 1 oz of fresh blood orange juice. Add 1 oz of the cooled hibiscus infusion.

Fill the cocktail shaker with ice and shake vigorously for about 15 seconds until well chilled.

Strain the mixture into two chilled cocktail glasses. Garnish each drink with a slice of blood orange and a hibiscus flower.

Strain and Garnish

Serve immediately and enjoy your Editor's Elixir designed for two!