Nigiri sushi made from bavette

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

Nigiri sushi made from bavette

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to thousands of components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




sushi rice



wasabi, fresh or paste



teriyaki sauce




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.

Previous page