To make sushi rice, rinse the rice 4-5 times in cold water until clear. Add 2-1/2 cup water and a piece of kombu (dried sea kelp) and let it soak for 10 minutes.
Remove the sea kelp and bring the rice to boil over high heat. When the rice boils, stir the grains with a fork for even distribution. Reduce the heat to low and cover with a lid. Let it simmer until water has evaporated, approximately ten minutes. Turn off the heat and let the rice rest for another five to ten minutes.
Mix rice vinegar, sugar and salt in a small microwave-safe bowl. Microwave for 30 seconds. Stir well.
Transfer the rice into a mixing bowl. Add the vinegar solution to the rice and mix in a folding motion to fully coat all the rice with the vinegar solution. Cover with a clean cloth and let the rice cool to the room temperature.
Season the steak with salt and pepper. Slice thinly, across the grain, 1/4 inch thickness.
Take a golf-size ball of sushi rice and press gently to shape into an elongated oval form. Swab a small amount of wasabi on the top of the rice. Layer the beef strip on top of the rice and wasabi.
Place beef and rice nigiri on a metal plate.
Torch the surface of the beef, evenly and lightly.
Brush teriyaki sauce over the beef and torch again.
Sprinkle with sesame seeds and garnish with green onion. Enjoy!
