Time to Step it Up!

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This luxurious temari (small rice balls) sushi recipe showcases the meltingly tender texture of Wagyu beef by serving the meat raw, lightly dressed with pickled wasabi, truffle and caviar, with fresh sea urchin adding an intense salty hit. Keep the sea urchin on ice until ready to serve, and take care when handling their spiny shell. This recipe serves four as a canapé, or scale up for a decadent starter.

Wagyu Sashimi, Sea Urchin, Caviar

Serves 4

Total time:  40 minutes

Ingredients

Wagyu, Uni and Caviar

1 1/2 oz of Wagyu (Prime or Choice beef will work well here)

4 sea urchins, each weighing 1/3 ounce

1/4 oz of caviar

salt

Sushi Rice

4 oz of sushi rice, soaked and rinsed

4 oz of water

1 tbsp of rice vinegar

1/4 tsp oz of salt

1/4 tsp of sugar

To Serve

2 egg yolks

1/2 tbsp of soy sauce

4 slices of truffle, freshly shaved

1/2 tbsp oz of wasabi

Sushi Rice

Place the washed rice in a pan along with the water and bring up to a boil over a medium heat. Cover the pan with a lid and reduce the heat to low, then leave to simmer for 20 minutes.

Wagyu 

Slice the Wagyu into four even pieces and season lightly, leaving to rest until ready to serve. Combine the egg yolk and soy sauce together in a small bowl and mix together thoroughly, then set to one side until required.

Sushi Vinegar

Combine the vinegar, salt and sugar in a mixing bowl and place in a microwave. Heat for 10 seconds to warm through, then stir well until the salt and sugar have dissolved.

Once the rice has absorbed all the water and is cooked through, transfer it from the pan to the mixing bowl with the sushi vinegar and mix together until thoroughly combined. Set aside and leave to cool to room temperature.

Temari/Assembly

Weigh out 3/4 oz of cooked rice and divide into 4, gently rolling each portion into a ball shape. Place a piece of Wagyu on each rice ball, then brush with the egg yolk mixture and top with sea urchin, caviar, wasabi and a little shaved truffle.

Plating/Presentation

Using a shallow decorative bowl*, lay down two washed, trimmed heliconia leaves (available at floral centers) with the pointed end of the leaves laying to the outside.  Layer in some crushed ice on top of the leaves in the bowl, place two or more empty urchin shells on the ice and fill with the temari balls.  Add thinly sliced radishes on the side for color if you like then pull the two ends of the heliconia leaves up to form a basket handle. Gently make a small slit at the top of one leaf and insert the pointed end of the other leaf into the slit and twist gently to keep attached....Serve with a symphony playing in the background!

*Cut crystal or glass ashtrays 6 to 8 inches across make the perfect presentation piece. Think dollar store!

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