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🍽️ Octopus Nigiri Sushi

84 kcal · 30 min · 4 servings

Ingredients

• 150 g ready-made sushi rice
• Vinegar water (for shaping)
• 150 g fresh octopus (e.g. tentacles, kitchen-ready)
• 1 tbsp lime juice
• 1 tsp wasabi
• 0.5 toasted nori seaweed

Instructions

1. 1. Divide the sushi rice into 8 equal portions.
2. 2. Moisten your hands with vinegar water.
3. 3. Shape each rice portion into an oblong mound or oval ball.
4. 4. Slice the octopus meat into 8 as thin slices as possible.
5. 5. Drizzle the octopus slices with lime juice.
6. 6. Let the slices sit for 5 minutes.
7. 7. Then pat the octopus slices dry.
8. 8. Spread a thin layer of wasabi on one side of each octopus slice.
9. 9. Place the wasabi-coated octopus slice in your palm.
10. 10. Place a rice ball on the wasabi-coated side of the octopus.
11. 11. Gently press the nigiri together to shape it.
12. 12. Press down on the rice with the tip of your left thumb to help it hold its shape.
13. 13. Turn the finished nigiri sushi over.
14. 14. Cut the nori sheet into 8 narrow strips.
15. 15. Wrap one nori strip around each octopus nigiri.
16. 16. Lightly moisten the ends of the nori strips on the underside of the nigiri.
17. 17. Press the nori ends together so they stick.
18. 18. Arrange the nigiri sushi with the rice side facing down.

Nutrition per serving

• kcal: 84
• Protein: 4 g · Fett/Fat: 0 g · Carbs: 16 g