Wagyu Tartare on Crispy Rice with Jalapeño Salsa

This dish is a study in texture and contrast — the clean richness of raw Wagyu, the delicate crunch of perfectly fried sushi rice, and the bright heat of a jalapeño-onion salsa. Each bite layers creaminess, crispness, spice, and a touch of citrus, creating a flavor experience that's both decadent and refreshing. It's an elevated bite that feels intricate but remains true to simplicity — every element treated with care.

Ingredients:

• 1 cup seasoned sushi rice

• 4 oz Wagyu beef, finely diced

• Neutral oil, for frying

• Jalapeño, finely brunoised

• Red onion, finely brunoised

• 1 lime (zest and juice)

• Salt, to taste

• Chives, finely chopped (for garnish)

Steps:

• Prepare the Crispy Rice: Form the seasoned sushi rice into a compact log. Refrigerate until firm, then cut into cubes. Deep fry in neutral oil until golden and crispy. Set on a rack to drain.

• Make the Jalapeño Salsa: Combine finely brunoised jalapeño and onion with a pinch of salt and a squeeze of lime juice. Mix gently.

• Top with Wagyu: Place a small mound of finely diced Wagyu beef on each cube of crispy rice. Lightly torch the beef to enhance flavor and texture.

• Assemble and Finish: Spoon a bit of jalapeño salsa over the torched Wagyu. Garnish with chopped chives and a touch of lime zest. Serve immediately.