Will SOUS VIDE ruin the worlds most expensive beef? (A5 Wagyu Nigiri Sushi)

[@pdk213]

Great video. I have a Wagyu A5 defrosting now. It was a gift. I am sous vide-ing it. I can't wait for tonight. I'm a carnivore eater. I used my Sous Vide every day. A perfect steak... EVERY TIME!

[@TimFromLA]

Delicious! As for the rice, when I make sushi gohan (rice), I use Koda Rice. I also prefer to make the rice sticky, so I use a 1 to 1.5 ratio. So if I cook 5 cups of rice, I soak it in 5.5 to six cups of water. I then would soak the rice, at minimum, for one hour. Generally, I would allow the rice to soak for eight hours on a workday.

[@michaelwillis8966]

I kinda want to try this with a BBQ brisket...

[@Jbsousvide]

I mean absolutely no reason it wouldn’t work