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Jordan nigiri with wild mushrooms and grilled New York steak

Recipe by:Chef Todd Knoll
Jordan Vineyard and Winery, Healdsburg


  • 1 cup sushi rice (see note)
    2 tbsp. extra virgin olive oil
    1 tbsp. walnut oil
    2 tbsp. sweet sherry vinegar
    1 tbsp. seasoned rice wine vinegar
    1/2 lb. meaty mushrooms (trumpet, porcini or portabella), cut into thick slices
    1 tbsp. butter
    1 tbsp. grapeseed oil
    1 1/2 lb. New York or rib eye steaks
    Coarse sea salt and freshly ground pepper, to taste
    Fresh shiso leaves or marjoram, for garnish


Prepare rice in a rice cooker according to manufacturer's instructions. When cycle has completed, fold in olive oil, walnut oil and vinegars to taste. Cover and reserve at room temperature. In a cast iron skillet over medium-high heat, sauté mushrooms in butter and grapeseed oil for 3 to 5 minutes or until edges begin to color. Reserve.

Meanwhile, grill steaks over medium-high heat for 3 to 4 minutes per side or until medium rare. Let rest at room temperature for at least 5 minutes before slicing.

To serve: Form 12 nigiri (see photo) or divide rice into 6 small bowls and top with roasted mushrooms and thin slices of grilled beef. Garnish with shiso or marjoram and sprinkle with coarse-ground sea salt if desired.

Note: Rice with the germ left intact is preferable, but any short-grain sushi rice can be used.

Serves 6


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