A5 Wagyu Gunkan Recipe
Make A5 Wagyu Gunkan Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Wagyu Topping
Gunkan Mold
Method
Prepare Sushi Rice
Rinse the Rice
Place the Japanese short-grain rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch.
Cook the Rice
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18 minutes. Remove from heat and let it sit covered for another 10 minutes.
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.
Prepare Wagyu Topping
Slice the Wagyu
Thinly slice the A5 Wagyu beef against the grain into small pieces.
Mix Topping Ingredients
In a bowl, combine the sliced Wagyu with soy sauce and a small amount of wasabi. Mix gently to coat the beef.
Chop Chives
Finely chop the chives or green onions and set aside for garnish.
Assemble Gunkan
Cut Nori Sheets
Cut the nori sheet into strips, approximately 2 inches wide.
Form the Gunkan
Take a handful of sushi rice and mold it into an oval shape with your hands. Wrap a strip of nori around the rice, pressing gently to hold it in place.
Top with Wagyu
Place a small amount of the Wagyu mixture on top of the rice and nori, adding chopped chives for garnish.
