Hand-rolled sushi

Based on 6 ratings
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Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
200 g octopus (cooked)
100 g purple potatoes (boiled)
2 tbsp heavy cream
1 tsp butter
1 tbsp sugar
½ tsp salt
2 tbsp rice vinegar
1 tbsp mirin
370 g sushi rice (cooked)
dried seaweed sheets
50 g salmon roe
salt
pepper
nutmeg
wasabi paste for serving
plum sauce for serving
soy sauce for serving
grated ginger for serving
Metric
Imperial

Utensils

  • cutting board
  • knife
  • food processor
  • fine grater
  • kitchen towel
  • bowl
  • small saucepan
  • rubber spatula
  • scissors

Nutrition per serving

Cal
392
Protein
13 g
Fat
4 g
Carb
75 g
  • Step 1/4

    Thinly slice the cooked octopus and set aside.
    • 200 g octopus
    • cutting board
    • knife

    Thinly slice the cooked octopus and set aside.

  • Step 2/4

    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.
    • 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

    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.
    • 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

    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!
    • 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!