Ingredients
- 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 lemon juice freshly squeezed
- 1 dash extra virgin olive oil
- salt to taste
- chives chopped, to garnish, optional
- potato sticks to garnish, optional
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