Nigiri sushi

60 min

Type of dish: Vegetables, Fish, Shellfish

Temperature: Room temperature

Cuisine type: Asian cuisine

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Sushi Rice (Sumeshi) 0.25 kg

1.0 g

Langoustine 0.15 kg

0.2 kg

Rice for sushi 0.25 kg

Rice vinegar 0.033 l

Sugar 0.013 kg

Table salt 5.0 g

Water 0.25 l

Elaboration

First make the rice for the sushi.
Cover the rice by using a thin filet of salmon or raw tuna. Freeze the fish for at least 72 hours at -20 ºC to avoid anisakis. You can also use a boiled prawn, peeled and cut in half or if you want a vegan nigiri, you can cover the rice with mango or a deseeded and bleached Dutch cucumber.
Moisten your hands, take a portion of rice without crushing it and wet your index finger in the wasabi dissolved in water. At the same time add a small fillet of any ingredient previously proposed and add wasabi if wanted.
Place the rice on the fillet using your left hand and with your right thumb make a hole in the rice to give it lightness when eating. Turn the Nigiri over to give it its final shape.
Serve immediately.

Nutritional information (1 portion)

Energy

273.16

kcal

Carbohydrates

40.54

Proteins

14.76

Lipids

5.52

Fiber 1.07 g

Saturates 1.01 g

Monounsaturated fatty acids 2.16 g

Polyunsaturated fatty acids 1.49 g

Cholesterol 48.2 mg

Calcium 40.74 mg

Iron 0.46 mg

Zinc 0.75 mg

Vitamin A 6.47 ug

Vitamin C 0.0 g

Folic acid 0.28 ug

Salt (Sodium) 457.5 mg

Sugars 2.75 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.

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