Sushi is so much a part of mainstream American cuisine that chefs are now playing around with regional variations. Traditional sushi is made with pristine pieces of fresh fish, but chef Dickinson uses premium Wagyu beef to create a Western ranch-style version for meat lovers. This nigiri sushi features sticky short grain rice topped with thin slices of American Wagyu beef—Black Grade NY strip loin is the cut here. Cowboy Sushi can be served as an appetizer or part of a tasting menu.
Short-grain “sticky” rice
American Wagyu boneless NY Strip Loin
Kosher salt and pepper, to taste
1/4 cup English dry mustard
1/4 cup water
- Prepare sticky rice and let cool slightly. Form rice into small oval mounds to fit nigiri-style sushi pieces.
- Cut strip loin into 3- by 2-in. cubes. Season with salt and pepper; quickly sear on a very hot pan, preferably cast-iron.
- Thinly slice beef to fit on sticky rice mounds; sprinkle with sesame seeds.
- Mix mustard with water to form a paste. Thin with soy sauce to reach desired consistency.
- Serve mustard dipping sauce with sushi.