Seared Beef Nigiri is excellent served as an appetizer or as an addition to other prepared sushi. Traditionally, Japanese beef is used, like Wagyu or Kobe, but a top quality cut of filet mignon is also quite suitable. Made with just a few simple ingredients, this dish is surprisingly easy to make. Enjoy!
INGREDIENTS
6 oz Filet Mignon (or beef tenderloin)
Sea Salt
Olive oil
Sushi Rice (see ingredients & recipe below)
Scallions, sliced diagonally into 1/2-inch pieces
Wasabi cream (see ingredients & recipe below)
INSTRUCTIONS
1. Add a little olive oil to a hot heavy skillet. Season beef with sea salt. Place beef filet in skillet and sear for 30 seconds. Turn with tongs and sear the other side 30 seconds. Using tongs hold beef upright and sear all sides of beef (note: pan will smoke). Remove from skillet.
2. Wrap beef in a paper towel and press gently to remove excess oil and juice. Using a sharp knife, cut filet into thin slices.
3. To assemble: Fill a small bowl with water. Moisten hands in water. Scoop out a few tablespoons of sushi rice (see recipe below). Roll rice in hand, squeezing slightly, until an oblong shape forms. Slightly flatten one side of sushi rice. Place one slice of beef over flattened rice and then push bottom of rice into the beef.
4. Arrange on a platter. Garnish with sliced scallion and a small dollop of wasabi cream (see recipe below).
Sushi Rice – Makes: 15 servings
Prep Time: 5 min • Cook Time: 20 min • Total Time: 25 min
INGREDIENTS
2 cups uncooked white rice (or you can buy sushi rice)
3 cups water
1/2 cup rice vinegar
1 tablespoon vegetable oil
1/4 cup white sugar
1 teaspoon salt
INSTRUCTIONS
1. Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Remove from heat and let stand until cooled.
2. In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. Gently stir into rice using a fork in a crisscross motion so as not to crush the rice. Keep stirring until rice dries as it cools (Note: you can use a fan to dry and cool the rice at the same time you are stirring).
Wasabi Cream
INGREDIENTS
1 tablespoon wasabi powder
1 tablespoon water
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon soy sauce
INSTRUCTIONS
Combine wasabi and water. Let stand 5 minutes to allow powder to dissolve. Add mayonnaise, sour cream, juice, and soy sauce. Whisk until combined and creamy. Serve immediately or refrigerate until use.
Note: you can substitute with low-fat mayo and sour cream, and low-sodium soy sauce if you prefer. If you can’t locate wasabi powder a good substitute is horseradish powder.
