60 min
Cuisine type: Asian cuisine
Type of dish: Fish, Shellfish, Vegetables
Temperature: Room temperature
Ingredients for 5 portions
Ingredients for portions/units
1.0 g
Langoustine 0.15 kg
0.2 kg
  • 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 0.02 g
Saturates 0.96 g
Monounsaturated fatty acids 2.15 g
Polyunsaturated fatty acids 1.51 g
Cholesterol 80.0 mg
Calcium 97.24 mg
Iron 1.48 mg
Zinc 1.47 mg
Vitamin A 7.9 ug
Vitamin C 0.0 g
Folic acid 0.6 ug
Salt (Sodium) 544.55 mg
Sugars 3.74 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.