This sushi is with low-carb shirataki noodles, so it's great if you're on a diet.
Ingredients
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Shirataki noodles *
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1 seaweed sheet (yakinori) *
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Wasabi *
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Soy sauce *
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Pickled ginger *
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Ingredients for filling according to your own preference (fish, shrimps, tamagoyaki omelette, surimi crab sticks, octopus, masago fish roe) *
* Available in our webshop
Preparation
Take the shirataki noodles out of the package and rinse them with tap water. Cook the noodles until they turn soft. Put them aside for later use. Then, cut the nori sheet in strips of 1 cm wide. Also, cut the fish in slices of 3 to 4 cm long and 2 to 3 mm thick.
Assemblage
Put a slice of sashimi (thinly sliced raw fish) in your left hand and spread a small amount of wasabi on it with your right index finger. Put some shirataki noodles on the sashimi, on the side where you spread the wasabi. Bend the fingers on your left hand so that your hand forms a little bowl, and slightly press the noodles onto the sashimi. Pick a strip of nori sheet and put it in the middle of the nigiri. Lastly, attach the sides of the nori strip to each other on the lower side of the nigiri.
Serve the sushi with wasabi, soy sauce, and pickled ginger.
Please note: fish can only be consumed raw if it's really fresh. When in doubt, cook it first!