Octopus Sushi

Ingredients

• Octopus250 g
• Sushi Rice3/4 cup (135 g)
• Rice Vinegar6 tablespoon (90 g)
• Granulated Sugar1 teaspoon (5 g)
• Salt1/2 teaspoon (3 g)
• Nori Seaweed1/2 tablespoon (3 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked octopus. Place in boiling water for a few seconds until tender. Remove.

2. 2

   Step 2

   Wash the rice until the water runs completely clear.

3. 3

   Step 3

   Place the same amount of rice as water in a pot over high heat and cover.

4. 4

   Step 4

   Once boiling, lower the heat to the minimum and cook for 10 minutes. Turn off and let stand for 15 minutes. Keep always covered.

5. 5

   Step 5

   Meanwhile, mix the rice vinegar, sugar and salt. Stir until completely combined.

6. 6

   Step 6

   Pour the rice in a tray and add the previous mixture. Stir carefully with a spatula and let stand and cool.

7. 7

   Step 7

   Finely slice the tentacle and use your hands to assemble. Take half an ounce (15 g) of rice and shape it into a croquette, pressing it tightly.

8. 8

   Step 8

   Place octopus on top of the rice and tie each piece with a strip of nori seaweed.

9. 9

   Step 9

   Wrap leaving the ends of the seaweed underneath and stick them together.

10. 10

    Step 10

    Nigiris are usually served with wasabi, soy sauce and pickled ginger.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Octopus Sushi can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.