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Nigiri Beef with Short Ribs

Updated: Apr 1

I was always interested in Japanese cuisine, especially in sushi making.

My family and I love making sushi when everyone is rolling his own favorite sushi.

One of my daughter’s favorite dish is nigiri salmon – that’s where I got the idea of combining sous vide cooking with sushi.

Since I left with 4 Kg (9 pounds) of short ribs from my previous experiment when I compared 4 different textures of short ribs (applies also to chuck cut), I decided to use it making my nigiri beef dish.


Ingredients for nigiri cuts

  • 1kg/2.2lbs short ribs

  • Kosher salt

  • Black pepper

Ingredients for sushi per cup of rice

  • 1 cup sushi rice

  • 1 ¼ cup water

  • 1 ½ tablespoon rice vinegar

  • 1 tablespoon sugar

  • ½ teaspoon salt

Ingredients for jus (beef sauce)

  • Remaining beef juices from sous vide vacuum bag

  • ½ cup red wine

  • 50 grams unsalted butter

  • 1 teaspoon dry ground chili

  • 2 teaspoons brown sugar

  • salt to taste

Cooking short ribs

Season the meat with salt and black pepper.

Put the meat into the vacuum bag and seal it.

Submerge the vacuum bag into the preheated water at 60°C/140°F and cook for 48 hours.

You can reduce the time to 24 hours by cooking at 75°C/167°F but it will change the texture and will result in much more tenderness and falling from the bone.

Slicing sashimi cuts

Slice thin cuts similar to sashimi and burn them slightly with a kitchen torch.

Making jus (beef sauce)

Pure the remaining meat juices into a hot pan and bring it to a boil.

Let it cook down and get rid of all the water.

After all liquids were reduced and only a thin gray layer of brown bits remained, add a red wine, butter, dry ground chili, brown sugar and salt to taste.

Mix all together and let it coot until getting a thick and flavorsome sauce.

Making sushi rice

Rinse the rice in a strainer until the water runs clear.

Pure the rice with the water into a pot and bring to a boil.

Reduce the heat to low, cover and cook for 8 minutes or until all water is absorbed.

Let it rest closed for 5 minutes.

In a small saucepan, combine the rice vinegar, sugar and salt.

Cook over medium heat until the sugar dissolves.

With a wooden spoon mix the rice with the sauce and let it rest to reach the room temperature.

Assembling the nigiri

Take by hand a small amount of rice, squeeze and roll firmly until it sticks together and shape it into an oval.

Gently, brush the rice with the jus.

Add the beef sliced cut.

Feel free at add additional toppings, such as chimichurri, red chili or scallions.

Final result

Chimichurri as topping

Chimichurri is a perfect accompaniment to any barbecued or grilled meat with Latin flavors.


  • 1/2 cup olive oil

  • 2 tbsp white wine vinegar

  • 1 cup finely chopped parsley

  • 2 cloves garlic

  • 1 red chili

  • 1 tbsp dried oregano (fresh preferred)

  • Salt to taste

  • Black ground pepper to taste

  • Zest of a lemon

  • 4 tbsp lemon juice

  • 1 finely chopped onion

  • 1/2 bell pepper

In a blender, mix all the ingredients together using the pulse setting to get the desired texture.

Serve with meat, fish and as a salad dressing.

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