Wagyu Gunkan Sushi

• 2 ounces sushi rice, (about 1 cup)
• 4 strips nori (pressed seaweed sheets), about 1 1/4 inches wide by 4 inches long
• 4 quail eggs, separated
• 4 ounces wagyu (ribeye preferred), minced
• 2 teaspoons soy sauce
• 2 teaspoons freshly squeezed lemon juice
• a dash of extra virgin olive oil
• salt, to taste
• chopped chives, to garnish
• potato sticks, to garnish

1. Divide rice (try our easy sushi rice recipe) into 4 portions and, using your hands, form small mounds 1" tall by 2" wide.
2. Wrap a strip of nori around the circumference of each mound, leaving plenty of room on top for the nori to contain the filling.
3. In a medium bowl, mix the wagyu, chives, soy sauce, lemon juice, olive oil and salt.
4. Place 1/4 of the wagyu mixture on each piece of sushi.
5. Top each with a quail egg yolk, potato sticks, chopped chives and sprinkle of sea salt.

rice, long, quail eggs, wagyu, soy sauce, freshly squeezed lemon juice, olive oil, salt, chives, potato sticks

Taken from www.foodrepublic.com/recipes/wagyu-gunkan-sushi-recipe/ (may not work)