Garlic prawn nigiri sushi (TAPA)

45 min
Type of dish: Shellfish, Finger foods, Rices
Temperature: Room temperature
Cuisine type: Asian cuisine
Seasonal period: All year
Allergens:
Crustacean
Crustacean
Gluten
Gluten
Mustard
Mustard
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
2.0 g
Prawns 0.25 kg
Garlic, bulb 1.0 ud
Dried chilli pepper 10.0 g
Sushi Rice (Sumeshi) 0.1 kg
See Recipe
Rice for sushi 0.1 kg
Rice vinegar 0.013 l
Sugar 0.005 kg
Table salt 2.0 g
Water 0.1 l
Elaboration
  • First, make the rice for the sushi. 
  • A garlic prawn  will be used to cover the rice.
  • Moisten your hands, take a portion of rice without crushing it  and wet your index finger in the wasabi dissolved in a bit of  water.
  • Place the rice on 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.
  • Top with the garlic prawn and decorate with chilli peppers and browned  garlic cut in  brunoise.
Nutritional information (1 portion)
Energy
123.18
kcal
Carbohydrates
16.75
g
Proteins
11.7
g
Lipids
0.95
g
Fiber 0.46 g
Saturates 0.15 g
Monounsaturated fatty acids 0.18 g
Polyunsaturated fatty acids 0.26 g
Cholesterol 100.4 mg
Calcium 110.67 mg
Iron 0.98 mg
Zinc 1.81 mg
Vitamin A 4.5 ug
Vitamin C 1.9 g
Folic acid 1.49 ug
Salt (Sodium) 335.88 mg
Sugars 1.4 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.