Jordan nigiri with wild mushrooms and grilled New York steak
Nigiri is a type of sushi—traditionally sticky rice that is pressed or molded into a ball or triangle, then covered with a vinegar-based sauce and wrapped with thin slices of fish or vegetable. Chef Knoll uses a similar technique, but serves it with thin slices of grilled steak.
Chef Todd KnollJordan Vineyard and Winery
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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.