Grilled Sirloin Nigiri

Who can't resist a tender juicy chunk of beef that's cooked medium rare? I know that I can't because I absolutely love beef. I grew up in Iowa, so beef was on the dinner table at least 4 days a week at my parent's house. I have seen beef used for nigiri in pictures online and felt it was necessary to attempt. Sirloin steak isn't really the best quality, but I wanted this to be within reasonable budget. I'd like to use ribeye or kobe beef, but that might not happen.

Overall it was successful and the steak turned out much better than I had expected! I used a liquid marinade and a dry rub called, Daddy Hinkel's. It's a favorite that my best friend Jonathan Sims introduced to me awhile ago and has been a favorite of mine. I had difficulty cutting the beef in nice even thin slices because I didn't have the proper knives available. Pretty much had a crumby steak knife and it just didn't work the way I had hoped. I will try using my sushi knife next time or a meat slicer would actually be even better! The meat was juicy enough to not need to top it with a sauce, but I'll explore that another time. Haha brushing an A1 sauce on nigiri.... cracks me up. The multi-grain rice accompanied the beef like bread would in a hearty filling way. On one nigiri image I sprinkled seasoned nori flakes on top and I really enjoyed that! Those seaweed flakes taste so good!!!

I'm surprised that this hasn't been explored yet in Kansas City sushi restaurants because the midwest is all about meat, especially BBQ! I can think of so many directions that this can go and it's exciting to think of putting them in sushi form. I really wonder if anyone in Kansas City is thinking about these things like I am? Perhaps it's somewhat absurd to turn a beautiful chunk of steak into nigiri form, but it's interesting to me and I think a valid concept to explore. Haha a steak and mashed potatoes sushi dinner for you Midwesterners who don't like fish.