Beef Nigiri

Ingredients

• 400 g sushi rice
• 600 ml water
• 1 piece kombu seaweed (about 8x8 cm)
• 4 tbsp Rice vinegar
• 0.5 tsp Salt
• 1 tsp sugar
• 200 g cooked sushi rice
• 8 slices beef fillet (very thin)
• 1 lemon
• Pepper
• Salt

Instructions

1. 1.

   Wash the rice thoroughly under running water in a sieve until the water runs clear.

2. 2.

   Bring rice, water and seaweed to a boil over high heat in a pot, then cover and simmer on very low heat for about 10 minutes. Do not lift the lid during this time. Remove from heat and let the rice stand uncovered for 3 to 5 minutes.

3. 3.

   Heat the rice vinegar and stir in salt and sugar.

4. 4.

   Transfer the rice to a bowl, remove the seaweed. Stir in the seasoning mixture slowly while fanning the rice with a fan to cool it quickly to room temperature and give it a nice shine.

5. 5.

   Shape the sushi rice into eight elongated balls with wet hands. Drizzle the beef slices with lemon juice and season with salt and pepper. Place each slice on a ball, cut the remaining lemon into halves and top each nigiri with half a slice of lemon. Arrange on a plate and serve.