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Nigiri with bavette and wasabi

4 persons | Beef | Meat | Appetizer


Preparation

Light the Acacia charcoal and Binchotan and fully open the slides of the Shichirin. Make sure the Shichirin is thoroughly hot and place the grill on the Shichirin.

Prepare the sushi rice according to the package and season the rice with rice vinegar. To do this, heat the rice vinegar in a saucepan along with the sugar and Japanese Smoked Salt on the Shichirin. Stir until the sugar and salt have dissolved. Afterwards, allow the vinegar to cool slightly and then mix through the rice.

Meanwhile, make rice balls as large as the width of the meat. Do this with wet hands, so the rice does not stick to your fingers.

Now spread a little oil on the bavette and grill it briefly on both sides on the Shichirin so that the inside remains nicely red. Let it rest for about 10 minutes and then cut it into slices. 

Finally, spread a little wasabi paste on the nigiri rice balls and place the slices of bavette on top. Top with a little black salt, finely chopped chives and serve.

 

 

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