Recipe: Wagyu Gunkan Sushi Recipe

30 Mins

• 2 ounces sushi rice, (about 1 cup)
• 4 strips nori (pressed seaweed sheets), about 1 1/4 inches wide by 4 inches long
• 4 quail eggs, separated
• 4 ounces wagyu (ribeye preferred), minced
• 2 teaspoons soy sauce
• 2 teaspoons freshly squeezed lemon juice
• a dash of extra virgin olive oil
• salt, to taste
• chopped chives, to garnish
• potato sticks, to garnish

1. Divide rice (try our easy sushi rice recipe) into 4 portions and, using your hands, form small mounds 1″ tall by 2″ wide.
2. Wrap a strip of nori around the circumference of each mound, leaving plenty of room on top for the nori to contain the filling.
3. In a medium bowl, mix the wagyu, chives, soy sauce, lemon juice, olive oil and salt.
4. Place 1/4 of the wagyu mixture on each piece of sushi.
5. Top each with a quail egg yolk, potato sticks, chopped chives and sprinkle of sea salt.

Source: http://www.foodrepublic.com/2011/10/28/wagyu-gunkan-sushi-recipe