Nigiri Sushi with Octopus
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
84
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 84 cal. | (4 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 0.2 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 9 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 80 mg | (2 %) | ||
| Calcium | 11 mg | (1 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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.
