Wagyu sushi rice bowl

This wagyu rice bowl brings together charcoal-grilled Wagyu sirloin, a soy-cured egg yolk and crisp, refreshing pickles for a perfect balance of richness and acidity. Inspired by classic Japanese donburi, it’s a comforting bowl that showcases premium beef with clean, punchy flavours.

Ingredients

400g wagyu sirloin steak
30ml light soy sauce
15ml mirin
1 tbsp sesame oil
2 tbsp vegetable oil (for pan-cooking option)

4 egg yolks
60ml light soy sauce

600g cooked sushi rice, warm
120g kimchi, chopped
2 spring onions, finely sliced
1 small cucumber, thinly sliced
60ml rice vinegar
1 tsp caster sugar
1 tsp sea salt
1 tbsp white sesame seeds
1 tbsp black sesame seeds

chefs TIP

Charcoal brings out wagyu’s natural sweetness and fat richness. For added smokiness when pan-searing, briefly kiss the steak with a handheld blowtorch before slicing.

METHOD

Place the egg yolks in a shallow dish and pour over the soy sauce. Cover and refrigerate for 2 hours to lightly cure.

In a small bowl, mix the rice vinegar, sugar and salt until dissolved. Add the sliced cucumber, toss to coat and leave to pickle for 15 minutes, stirring once or twice. Drain before serving.

Combine the soy sauce, mirin and sesame oil in a small bowl to make a marinade. Rub it over the wagyu sirloin and leave at room temperature for 30 minutes.

To cook over charcoal:
Prepare a charcoal grill for high direct heat. Once the coals are glowing and covered with a light ash, sear the wagyu sirloin directly over the heat for 1–1½ minutes on each side for medium-rare, or until cooked to your liking. Rest for 5 minutes before slicing thinly across the grain. The charcoal will add a smoky depth that complements the umami-rich elements of the bowl.

Pan option:
If using a pan, heat the vegetable oil in a frying pan over high heat. Sear the wagyu for 1–1½ minutes on each side for medium-rare, or until cooked to your liking. Rest for 5 minutes before slicing.

To serve, spoon warm sushi rice into bowls. Arrange the sliced wagyu, kimchi and pickled cucumbers neatly over the top. Drain the cured egg yolks and place one in the centre of each bowl. Sprinkle with spring onions, white and black sesame seeds, and serve immediately.