Oscar Solomon's Wagyu Futomaki

Rinse rice 6-8 times or until the water runs clear.

Cook the sushi rice with 1:1.2 water ratio with a kombu sheet in it.

Cook the rice using the absorption method (if you don’t have a rice cooker) – bring to a boil and cook until water has evapourated to the level of the rice and holes appear. Then drop to a very low temperature and cook gently for 15 mins with a lid on slightly ajar. After 15 mins, close the lid entirely and turn off the heat. Let rest for another 15 mins.

Whilst that’s cooking, add eggs to a bowl and very whisk well, add white soy, water and cornstarch then strain through a fine sieve.

Cook egg crepes, making a very thin layer of egg spread out across the base of the pan.

Set aside and stack on top. Make 3-4 to be safe.

Dice wagyu into small brunoise and place into a clean bowl.

Season with hot sauce, fish sauce, Worcestershire sauce, cracked pepper, nitsume soy, ponzu and toss to combine. Taste and season.

Build sushi roll by layering nori, sushi rice, egg crepe, chives and wagyu and roll tightly.