Wagyu uni caviar temari – Wagyu sashimi, sea urchin, caviar

Begin by preparing the sushi rice. Place the washed rice in a pan along with the water and bring up to the boil over a medium heat. Cover the pan with a lid and reduce the heat to low, then leave to simmer for 20 minutes

Meanwhile, slice the Wagyu into four even pieces and season lightly, leaving to rest until ready to serve. Combine the egg yolk and soy sauce together in a small bowl and mix together thoroughly, then set to one side until required

For the sushi vinegar, combine the vinegar, salt and sugar in a mixing bowl and place in a microwave. Heat for 10 seconds to warm through, then stir well until the salt and sugar have dissolved

Once the rice has absorbed all the water and is cooked through, transfer it from the pan to the mixing bowl with the sushi vinegar and mix together until thoroughly combined. Set aside and leave to cool to room temperature

To assemble the temari, weigh out 20g of cooked rice and divide into 4, gently rolling each portion into a ball shape. Place a piece of Wagyu on each rice ball, then brush with the egg yolk mixture and top with sea urchin, caviar, wasabi and a little shaved truffle to serve