Chilean-style Pulpo Nigiri Sushi

Ingredients

In this Chilean adaptation of Tako Nigiri Sushi, we incorporate traditional Chilean ingredients and flavors to create a unique fusion dish. The octopus is marinated in a zesty blend of lime juice, olive oil, garlic, and cilantro, adding a refreshing and tangy twist to the original recipe. Additionally, we garnish the sushi with avocado slices and sprinkle it with merken, a traditional Chilean spice made from smoked chili peppers, to infuse the dish with a smoky and spicy flavor profile. We alse have the original recipe for Tako nigiri sushi, so you can check it out.

• 250g (8.8 oz) octopus tentacles 250g (8.8 oz) octopus tentacles
• 2 limes, juiced 2 limes, juiced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 4 tablespoons rice vinegar 4 tablespoons rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 avocado, sliced 1 avocado, sliced
• Merken (Chilean smoked chili pepper spice), for garnish Merken (Chilean smoked chili pepper spice), for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a bowl, combine the lime juice, olive oil, minced garlic, and chopped cilantro to make the marinade.
2. 2.
   Place the octopus tentacles in a ziplock bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, allowing the flavors to infuse.
3. 3.
   Meanwhile, rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions.
4. 4.
   In a small saucepan, heat the rice vinegar, sugar, and salt until dissolved. Pour the mixture over the cooked rice and gently fold it in to evenly distribute the vinegar.
5. 5.
   Allow the rice to cool to room temperature.
6. 6.
   Remove the octopus from the marinade and grill or pan-sear until cooked through, about 2-3 minutes per side. Let it cool slightly before slicing into thin pieces.
7. 7.
   Wet your hands with water and shape the sushi rice into small oblong shapes.
8. 8.
   Place a slice of octopus on top of each rice mound and garnish with a slice of avocado.
9. 9.
   Sprinkle the sushi with a pinch of merken for a smoky and spicy kick.
10. 10.
    Serve the Chilean-style Pulpo Nigiri Sushi as a delightful appetizer or part of a sushi platter.

Treat your ingredients with care...

• Octopus — Ensure the octopus is properly cleaned before marinating. You can tenderize the octopus by freezing it overnight before cooking.
• Merken — Adjust the amount of merken according to your spice preference. It adds a smoky and spicy flavor, so start with a small amount and add more if desired.
• Sushi rice — Rinse the rice thoroughly to remove excess starch for a fluffier texture. Use short-grain sushi rice for the best results.

Tips & Tricks

• For a smokier flavor, you can grill the octopus over charcoal instead of pan-searing.
• If you can't find merken, you can substitute it with smoked paprika or a pinch of cayenne pepper for a similar smoky kick.
• To make the sushi rice stick together better, wet your hands with water or vinegar while shaping the rice.
• Serve the sushi with soy sauce, wasabi, and pickled ginger for an authentic sushi experience.
• Experiment with different toppings such as thinly sliced radishes or a drizzle of spicy mayo to add extra flavor and texture.

Serving advice

Arrange the Chilean-style Pulpo Nigiri Sushi on a beautiful platter and serve it as an appetizer at your next gathering. Alternatively, pair it with a bowl of miso soup and a side salad for a light and refreshing meal.

Presentation advice

To enhance the presentation, arrange the sushi neatly on a rectangular plate, placing the avocado slices and merken garnish in an alternating pattern. Sprinkle some chopped cilantro over the sushi for a pop of color and freshness.