45 min serves 1-2

Filet Mignon Nigiri

Marinated and seared filet mignon tops this sushi favorite. Simple steps make this home-cook friendly.

PREP: 15 min. ACTIVE: 20 min. PASSIVE: 10 min. DIFFICULTY Medium


  • 1 PRE Filet Mignon steak
  • 1 tbsp. soy sauce
  • 1 tbsp. sesame seeds
  • ¼ tsp. salt
  • 1 tsp. coconut oil
  • 1 tsp. sesame oil (optional)
  • 1 sheet nori
  • 2 cups sushi rice
  • 2 ½ cups water
  • ¼ cup rice vinegar
  • 1 ½ tsp. salt
  • 1 tbsp. sugar (optional)


  1. Place steak in a bowl and marinate with soy sauce, salt, and coconut oil. Then make rice. Heat vinegar, sugar and salt in a small pot until dissolved.
  2. Cook rice in heavy-bottomed pot or rice cooker with water (according to package instructions). Once rice is cooked, transfer to a large container. Pour vinegar mix over and stir with wooden spoon.
  3. Let rice cool to room temperature and then shape 4-6 small balls, each with about 1-2 tablespoons of rice.
  4. Cut a sheet of nori into ¼ inch strips. Lay strips flat on plate or cutting board. Place a ball of sushi rice in center of each strip.
  5. Heat a skillet on high heat with coconut oil. Coat steak with sesame seeds. Place steak in skillet and sear for about 3-4 minutes on each side. Let rest for five minutes.
  6. Slice steak into 1/8 inch slices and place over sushi rice balls. Wrap nori strips over steak and use wet finger tips to seal shut.
  7. Drizzle sesame oil over nigiri for extra flavor. Wasabi and pickled ginger can also be added for additional taste.
  8. Enjoy!

To make this we used

Filet Mignon


Amount per 100g