Nigiri Sushi with Octopus

0
Average: 0 (0 votes)
(0 votes)
Nigiri Sushi with Octopus
share Share
print
bookmark_border Copy URL
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
84
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie84 cal.(4 %)
Protein4 g(4 %)
Fat0 g(0 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage0.5 g(2 %)
Vitamin A0 mg(0 %)
Vitamin D0.2 μg(1 %)
Vitamin E0.5 mg(4 %)
Vitamin K0.2 μg(0 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.1 mg(7 %)
Folate9 μg(3 %)
Pantothenic acid0.2 mg(3 %)
Biotin2.6 μg(6 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C2 mg(2 %)
Potassium80 mg(2 %)
Calcium11 mg(1 %)
Magnesium15 mg(5 %)
Iron0.4 mg(3 %)
Iodine5 μg(3 %)
Zinc0.4 mg(5 %)
Saturated fatty acids0.1 g
Uric acid44 mg
Cholesterol52 mg
Complete sugar1 g

Ingredients

for
8
Ingredients
150 grams cooked Sushi rice
Vinegar water (for molding)
150 grams fresh Octopus (tentacles, ready to cook)
1 Tbsp Lime juice
1 tsp Wasabi
½ toasted Nori seaweed

Preparation steps

1.

Divide sushi rice into 8 portions and shape each portion into an oval with hands moistened in vinegar water. Cut octopus meat in 8 flat slices and sprinkle with lime juice. Let stand for 5 minutes, then pat dry and spread each slice on one side with a little wasabi. Lay rice portions on the coated octopus slices, pressing gently with left thumb tip up against the rice so that it retains its shape. Turn the nigiri sushi over and reshape with two fingers. 

2.

Cut the nori into 8 strips. Wrap 1 nori strip around each octopus nigiri. Slightly moisten the ends and press into the underside of the nigiri. Serve nigiri sushi with the rice side down.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners