Wagyu uni caviar temari – Wagyu sashimi, sea urchin, caviar

Hideki Hiwatashi's luxurious temari 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.

First published in 2016
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Ingredients

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Wagyu uni caviar

Sushi rice

  • 100g of sushi rice, soaked and rinsed
  • 120ml of water
  • 12ml of rice vinegar
  • 3g of salt
  • 7g of sugar

To serve

Method

1
Begin by preparing the sushi rice. Place the washed rice in a pan along with the water and bring up to the boil over a medium heat. Cover the pan with a lid and reduce the heat to low, then leave to simmer for 20 minutes
  • 120ml of water
  • 100g of sushi rice, soaked and rinsed
2
Meanwhile, 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
3
For the 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
  • 7g of sugar
  • 12ml of rice vinegar
  • 3g of salt
4
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
5
To assemble the temari, weigh out 20g 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 to serve
  • 4 slices of truffle, freshly shaved
  • 8g of kizami wasabi
  • 8g of caviar
  • 4 sea urchins, each weighing 10g
First published in 2016
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With over fifteen years of rigorous Japanese culinary training behind him, Hideki Hiwatashi is well versed in the art of kaiseki cuisine.

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