Wagyu Gunkan Sushi Recipe

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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

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