Gastronomixs

Nigiri sushi made from bavette

Creation by Schilo van Coevorden, Taiko by Schilo - Conservatorium Hotel, Amsterdam, the Netherlands.

Nigiri sushi made from bavette

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Ingredients

500

g

sushi rice

 

 

wasabi, fresh or paste

50

g

teriyaki sauce

200

g

bavette

Preparation method

  • Prepare the sushi rice following the instructions given under rice components.
  • Use a very sharp knife to cut the meat into slices.
  • Moisten your hands to make the rice balls and shape them into the right size for the slices of meat.
  • Grate the fresh wasabi and add a little under the meat. Place the meat on top of the rice balls.
  • Roast the meat with a kitchen blowtorch.
  • Brush the nigiri with lukewarm teriyaki sauce.

Serving suggestions

  • As a component in a sushi assortment.
  • As a course in a menu or as an amuse-bouche.

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