Cure the egg yolks

• Bury the egg yolks in a mix of salt and sugar.
• Cure in the refrigerator for five days, then rinse and dry.

Prepare the sushi rice

• Cook and season the sushi rice.
• Press the rice between two sheet pans into an even layer.
• Chill overnight so it holds its shape.

Fry the crispy rice

• Cut the chilled rice into bite-sized rectangles.
• Deep fry in hot oil until golden and crisp outside, still soft inside.
• Drain on a rack.

Make the spicy mayo

• Mix the Kewpie mayonnaise, sriracha, honey, togarashi and toasted sesame seeds.

Sear the wagyu

• Score one side of the steak to increase surface area.
• Sear just long enough to form a crust and render the fat without cooking it through.
• Rest a few minutes, then dice into tiny cubes and season with salt.
• Shape the cubes between your hands so they stick together.

Plate

• Place a crispy rice piece, add a dollop of spicy mayo and a heap of wagyu.
• Top with grated cured egg yolk and black tobiko.