Beef Tataki Nigiri
Using one basic beef tataki recipe, you can create an assortment of flavors by simply changing the toppings. For best results use only 1-2 toppings per piece of nigiri. One basic beef tataki recipe yields about 30 pieces of nigiri.
Beef Tataki Nigiri
About 2 1/2 cups prepared sushi rice
Balsamic vinegar syrup, optional
Wasabi, optional
Pickled Ginger, optional
Soy sauce for dipping
Suggested toppings:
Fried garlic chips
Finely chopped scallions
Finely grated ginger
Toasted sesame seeds
Chives
Finely grated daikon radish
Prepare beef according to the basic beef tataki recipe. Cut beef across the grain into the thinnest possible slices with a very sharp knife. Lightly tap each piece a few times with the blade of the knife to score, being careful not to cut all the way through.
To make nigiri zushi, the most important thing is to make sure that the balls of rice are all the same size. Dip fingers into a bowl of cool water and use your hands to shape little rectangles of rice that are about 1 in by 1⁄2 in. Make enough rectangles of rice to accommodate the number of beef pieces. Top each rice rectangle with 1 slice of beef and use hands to mold beef to the rice.
If desired, neatly drizzle serving dish with balsamic vinegar syrup. Arrange nigiri side by side on the serving platter. Garnish each piece with chopstick pinches of various garnishes. Serve with wasabi, pickled ginger and soy sauce if desired.
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