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Beef Nigiri with Wild Mushrooms and Grilled New York Steak

Over the past few years, we’ve experimented with sushi nigiri recipes, hoping to create a wine-friendly beef or vegetable version. Using less acidic vinegars, such as apple or sherry, better complements the acidity in our wines. The earthy flavors in this distinct nigiri appetizer create a savory food pairing for Jordan Cabernet Sauvignon.

Ingredients

  • 1 cup California Tamaki Haiga Mai sushi rice

  • 2 Tbsp Jordan Extra Virgin Olive Oil

  • 1 Tbsp California walnut oil

  • 2 Tbsp sweet sherry vinegar 

  • 1 Tbsp seasoned rice wine vinegar 

  • 2 Tbsp grape seed oil

  • 1 New York strip steak (about 1½ lb, rib eye may be substituted)

  • 1 Tbsp butter 

  • ½ pound Royal Trumpet, porcini or portobello mushrooms, roughly chopped (any wild or cultivated, meaty mushrooms may be substituted)

  • Fresh shiso or marjoram to garnish 

  • Freshly ground pepper and Maldon salt to finish

Ingredients

  • 1 cup California Tamaki Haiga Mai sushi rice

  • 2 Tbsp Jordan Extra Virgin Olive Oil

  • 1 Tbsp California walnut oil

  • 2 Tbsp sweet sherry vinegar 

  • 1 Tbsp seasoned rice wine vinegar 

  • 2 Tbsp grape seed oil

  • 1 New York strip steak (about 1½ lb, rib eye may be substituted)

  • 1 Tbsp butter 

  • ½ pound Royal Trumpet, porcini or portobello mushrooms, roughly chopped (any wild or cultivated, meaty mushrooms may be substituted)

  • Fresh shiso or marjoram to garnish 

  • Freshly ground pepper and Maldon salt to finish

Instructions

serves 12

Prepare sushi rice in a rice cooker and follow manufacturer instructions carefully. When cycle has completed, transfer rice to a non-reactive bowl and fold in olive oil, walnut oil, sherry and rice wine vinegar while rice cools. Cover bowl with a damp dish towel and reserve at room temperature. 

Heat a cast iron skillet over medium-high heat. Pat steak dry and liberally season. Film pan with one tablespoon grape seed oil, heat until oil begins to shimmer and then carefully lay the steak in the pan. Sauté for approximately 6 minutes per side for medium rare and check the temperature with an instant read thermometer (125 degrees). Remove the steak and allow it to rest warm for a minimum of 5 minutes. Once rested, slice across the grain into 1/8 inch pieces.

Add butter, remaining grape seed oil and mushrooms to the cast iron pan and sauté over medium-high heat, until edges begin to color (about 3-5 minutes). Remove from heat and let cool. 

To plate, form 12 nigiris by pressing approximately one tablespoon of rice into the palm of your hand, or divide rice into 6 small bowls. Layer each serving with roasted mushrooms and a slice of steak. Garnish with shiso, Maldon salt and freshly ground pepper.

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.