Cockle Sushi recipe - ingredients, nutrition and when to eat it
Cockle sushi is made by topping sweet-and-sour seasoned rice with blanched cockles and enjoying it in one bite.
Cockle sushi is made by topping sweet-and-sour seasoned rice with blanched cockles and enjoying it in one bite. The chewy cockles pair well with the savory soy sauce seasoning. It makes a quick lunch or a light side for dinner.
Seafood · 25 minutes to cook
Nutrition (per 233g serving): 322.1 kcal · protein 13.2g · carbohydrate 49.1g · fat 6.4g · sodium 693.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cockles can turn tough if boiled too long, so turn off the heat as soon as they start to open.
Tips: Serve the sauce a little at a time instead of adding too much at once to let the cockles’ flavor shine.
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Ingredients (1 serving)
- Cockle meat — 70 g
- Rice — 0.7 cup
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 0.5 tsp
- Vinegar — 1 tsp
- Sugar — 0.5 tsp
- Green onion — 5 g