Wagyu Crispy Rice Bites

1. Prepare the rice

Rinse the sushi rice several times until the water runs clear. Cook according to package instructions or in a rice cooker with 2¼ cups of water.

While it cooks, mix rice vinegar, sugar, and salt until dissolved. Once the rice is done, gently fold in the vinegar mixture while the rice is still warm.

Spread the rice evenly between two parchment-lined sheet pans, press flat with another pan on top, and refrigerate overnight to help it firm up.

2. Shape and fry

The next day, cut the chilled rice into bite-sized rectangles. Heat oil to 350°F and deep-fry each piece for 2–3 minutes per side, or until golden and crispy.

Transfer to a wire rack and lightly season with salt while warm.

3. Cook the Wagyu

Score one side of the steak and sear it in a hot pan just long enough to form a crust and render some fat while keeping the center rare.

Let it rest a few minutes, then finely dice the meat into small cubes. Season lightly with salt.

(If needed, shape the diced Wagyu between your palms so it holds together like nigiri.)

4. Make the homemade aioli

In a small bowl, whisk together the homemade mayo, sriracha, garlic, and honey until smooth. Taste and adjust spice level as desired.

5. Assemble

Top each crispy rice square with a small spoonful of aioli, a compact mound of Wagyu, and finish with both types of caviar for contrast and luxury.