I made wagyu beef tartare at home (beef sushi), how did I do?

7 comments

1. I have to say…while it looks absolutely delicious, and I’m also not a big stickler against sushi-adjacent foods in this sub…

   This really cannot be called sushi by any stretch of the imagination.

   Sushi is defined by the vinegared rice (or in some cases, fermented along with rice), rather than the presence of a raw protein.

2. Sushi literally means “with rice”. Where’s the rice?

3. I eat any type of sushi. I crave sushi 247. I don’t crave for beef tartare. I don’t think this is consider sushi – even if you put this as beef sushi.

4. Looks great but not everything raw is sushi.

5. Why would you use such a fatty piece of beef for tartare? Cold fat is generally unappealing. There’s a reason this is usually made from tenderloin.

6. This would fall under yukke/yukhoe (Japanese/Korean respectively).

7. I get where everyone is coming from. I work in a Japanese restaurant. I think the presentation is great, and I would love to try it.