Hand-rolled sushi

Hand-rolled sushi

Based on 6 ratings
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Meike Peters, Blogger and Cookbook Author

eatinmykitchen.meikepeters.com

“I had the opportunity to dine at Ujita Hiroshi’s sushi restaurant in Kyoto, called Awomb, where guests are allowed to make their own sushi and—if they want to—roll it themselves. When it came time to create my own, I was inspired by this familial atmosphere and the huge variety of fresh ingredients available. The result was mouthwatering! This recipe has been adapted from the original for the home chef.”

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
13g
Fat
4g
Carb
75g

Step 1/4

Thinly slice the cooked octopus and set aside.
  • 200 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 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 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 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!