u/checkmarshall

Picked up a couple of Grade 9 Wagyu strip steaks from Wegmans and decided to turn them into steak nigiri.

I kept the preparation simple to let the beef shine:

Cast iron sear with just salt and pepper

Seasoned sushi rice using a Japanese sushi rice seasoning mix

Thin slices of medium-rare Wagyu over hand-formed rice

Finished with fresh scallions

I served it with two dipping sauces:

Toasted sesame oil with flaky sea salt (Korean BBQ style)
Light soy sauce with a touch of sesame oil

Roseda Farms prime ribeyes, thicc boys. Sous vide for four hours at 137° and finished over charcoal on my Weber kettle. 2ish minutes each side over direct flames.