Nigiri Tako Recipe
Make Nigiri Tako Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Tako (Octopus)
Assembly
Method
Preparing Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine-mesh sieve and rinse under cold water until the water runs clear, about 2-3 minutes. This removes excess starch.
- 2
Cook the Rice
In a medium saucepan, combine rinsed sushi rice and 2.5 cups of water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for about 20 minutes. Remove from heat and let it sit, covered, for 10 minutes.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Transfer the rice to a large bowl, and gently fold in the vinegar mixture using a wooden spatula. Allow the rice to cool to room temperature.
Cooking Tako
- 4
Prepare the Octopus
Bring a large pot of water to a boil. Add 1 tablespoon of salt. If using fresh octopus, blanch it for 1-2 minutes. If using frozen octopus, thaw it first and then blanch.
- 5
- 6
Slice the Octopus
Once cooled, slice the octopus into thin pieces about 1/4 inch thick.
Assembling Nigiri
- 7
Form the Nigiri
Wet your hands with water to prevent sticking. Take a small amount of sushi rice (about 2 tablespoons) and form it into an oval shape.
- 8
Top with Tako
Place a slice of octopus on top of the formed rice. Optionally, you can add a small smear of wasabi under the tako slice.
- 9
Serve
Serve the nigiri with soy sauce on the side for dipping. Enjoy with or without nori sheets.
