Octopus Nigiri Sushi |
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Ingredients 30g octopus (tako) 1 piece seaweed sheet 10g pickled Japanese cucumber 40g sushi rice 20g vinegared ginger
Seasoning A 1 tsp salt
Seasoning B 1 tsp tea leaves
Seasoning C ½ tsp wasabi paste
Method 1. Rub octopus with seasoning A and rinse. Boil with seasoning B and remove. Soak in cold water and remove when cooled. Wipe it dry, slice and make thin cuts on each slide. 2. Cut seaweed into 1cm x 8cm strips. Slice cucumber thinly. 3. Mould half the sushi rice into oval shape. Apply seasoning C on the inner side of an octopus slice, place it on rice and press gently to secure. Place cucumber slices on it and wrap a seaweed strip around the sushi. Serve with vinegared ginger. |
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