Hand-rolled sushi

Hand-rolled sushi

Based on 7 ratings
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Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
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)
3
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
MetricImperial

Utensils

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

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How-To Videos

how-to-secure-a-cutting-board

How to secure a cutting board

how-to-cook-potatoes

How to cook potatoes

how-to-grate-nutmeg

How to grate nutmeg

Nutrition per serving

Cal392
Fat4 g
Protein13 g
Carb75 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!
    • 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!

    Hand-rolled sushi

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