Hand-rolled sushi

Step 1/4

• 200 g octopus

• cutting board
• knife

Thinly slice the cooked octopus and set aside.

Step 2/4

• 100 g purple potatoes
• 2 tbsp heavy cream
• 1 tsp butter
• salt
• pepper
• nutmeg

• food processor
• fine grater

Peel and dice boiled potatoes.Transfer potatoes to food processor with heavy cream and butter, blending until smooth. Season with salt, pepper, and freshly grated nutmeg to taste.

Step 3/4

• 1 tbsp sugar
• ½ tsp salt
• 2 tbsp rice vinegar
• 1 tbsp mirin
• 370 g sushi rice

• kitchen towel
• bowl
• small saucepan
• rubber spatula

In a small saucepan, heat the sugar, salt, rice vinegar, and mirin until sugar and salt are completely dissolved. In a bowl, sprinkle the warm, cooked sushi rice with the vinegar mixture and stir gently with a rubber spatula. Cover with a damp kitchen towel while preparing the sushi, letting it come to room temperature.

Step 4/4

• 3 dried seaweed sheets
• 50 g salmon roe
• wasabi paste for serving
• plum sauce for serving
• soy sauce for serving
• grated ginger for serving

• scissors
• fine grater
• cutting board
• knife

Peel and grate ginger and set aside. Cut the dried seaweed sheets into squares. Place a tablespoon of sushi rice in the middle of a sheet of dried seaweed. Add a teaspoon of the mashed purple potatoes, a slice of the octopus, and half a teaspoon of salmon roe. Add wasabi, plum sauce, soy sauce, and freshly grated ginger to taste. Roll the seaweed into a cone. Enjoy!

Enjoy your meal!