Nigiri – sushi from mussels or octopus

Last Updated on October 19, 2024

Balls of cooked sushi rice garnished with large pickled mussels or octopus.

Ingredients:

Range of 10: 10 pcs of pickled large edible mussels, or pickled octopus 200 g cooked sushi rice wasabi parsley

Procedure:

1. Drain the mussels or octopus and leave in a colander to drain well
2. Wash and dry the parsley, set aside 10 leaves for garnish, chop the rest
3. Shape the cooked sushi rice into 10 equal sized rice balls with wet hands, flattening them slightly on the bottom
4. Gently press the underside of each rice ball into the chopped parsley
5. Then coat each rice ball with a little wasabi paste, place a parsley leaf and a mussel or a piece of octopus on top, pressing both lightly
6.

Recommendation:

There are several types of Japanese cold sauces used as a side dish with sushi. They can be prepared or also bought as a ready-made product. Wasabi is a green, very pungent horseradish.

Note:

Preparing Rice for Sushi.