Hand-rolled sushi
Ingredients
Utensils
cutting board, knife, food processor, fine grater, kitchen towel, bowl, small saucepan, rubber spatula, scissors
How-To Videos
How to secure a cutting board
How to cook potatoes
How to grate nutmeg
Nutrition per serving
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!
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