In the Kitchen with a Southern Sushi Chef

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

Basic Beef Tataki Recipe

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.