Wagyu Gunkan Sushi
- 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
- Produce
- Chives (1)
- Nori (4 strips)
- Potato sticks (1)
- Meat
- Quail eggs (4)
- Condiments
- Soy sauce (2 teaspoons)
- Cooking & Baking
- Olive oil, extra virgin (1 dash)
- Salt (1)
- Pasta & Grains
- 2 ounces sushi rice (1 cup)
- Drinks
- Lemon juice, freshly squeezed (2 teaspoons)
- Other
- 4 ounces wagyu (ribeye preferred), minced
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published October 28, 2011 (1 year ago).
10 people saved this recipe.
