60 min
Type of dish: Vegetables, Fish, Shellfish
Temperature: Room temperature
Cuisine type: Asian cuisine
Allergens
Crustacean
Crustacean
Fish
Fish
Gluten
Gluten
Mustard
Mustard
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
1.0 g
Langoustine 0.15 kg
0.2 kg
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)
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.