Galician-style Octopus Nigiri Sushi

Ingredients

In this Galician adaptation, we replace the traditional sake (salmon) with octopus, a beloved ingredient in Galician cuisine. The sushi rice is still used as the base, but it is seasoned with Galician vinegar, which adds a unique tangy flavor. The Galician-style Octopus Nigiri Sushi showcases the culinary fusion of Japanese sushi techniques with the flavors and ingredients of Galicia. We alse have the original recipe for Sake nigiri sushi, so you can check it out.

• 300g (10.5 oz) octopus tentacles 300g (10.5 oz) octopus tentacles
• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 4 tablespoons Galician vinegar 4 tablespoons Galician vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt
• Nori seaweed sheets Nori seaweed sheets
• Wasabi paste Wasabi paste
• Soy sauce Soy sauce
• Pickled ginger Pickled ginger

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 1g, 0.2g
• Carbohydrates (total, sugars): 70g, 3g
• Protein: 8g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Cook the octopus tentacles in boiling water for 30-40 minutes until tender. Let it cool, then slice into thin pieces.
2. 2.
   Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions.
3. 3.
   In a small bowl, mix Galician vinegar, sugar, and salt until dissolved. Gently fold the vinegar mixture into the cooked rice.
4. 4.
   Wet your hands with water to prevent sticking. Take a small handful of sushi rice and shape it into an oval-shaped mound.
5. 5.
   Place a slice of octopus on top of each rice mound.
6. 6.
   Cut the nori seaweed into thin strips and wrap it around the base of each nigiri, securing it with a small amount of water.
7. 7.
   Serve the Galician-style Octopus Nigiri Sushi with wasabi paste, soy sauce, and pickled ginger on the side.

Treat your ingredients with care...

• Octopus — To ensure tender octopus, you can tenderize it by freezing it overnight before cooking. This helps break down the fibers and results in a more tender texture.

Tips & Tricks

• For an extra burst of flavor, you can marinate the cooked octopus in a mixture of olive oil, lemon juice, garlic, and paprika before slicing and placing it on the sushi rice.
• To add a Galician touch, you can sprinkle some finely chopped parsley or chives on top of the nigiri sushi before serving.
• If you prefer a spicier kick, mix some finely chopped Galician chili peppers into the sushi rice before shaping it into mounds.

Serving advice

Serve the Galician-style Octopus Nigiri Sushi as an appetizer or part of a sushi platter. Arrange the nigiri sushi on a beautiful platter and garnish with fresh herbs or edible flowers for an elegant presentation.

Presentation advice

To enhance the visual appeal, you can place the nigiri sushi on a bed of fresh seaweed salad or serve it alongside a colorful assortment of pickled vegetables. Use traditional Japanese sushi plates or elegant Galician ceramic dishes for an authentic touch.