Hand-rolled sushi

Name: Hand-rolled sushi
Prep time: 1200 s
Total time: 1200 s
Yield: 2 Servings
Cuisine: japanese
Ingredients: 200 g octopus (cooked); 100 g purple potatoes (boiled); 2 tbsp heavy cream; 1 tsp butter; 1 tbsp sugar; 0.5 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

Based on 5 ratings

Inspired by 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 👌

min.

Preparation

min.

Baking

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

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

How-To Videos

Utensils

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

Enjoy with

Sapporo
With the light fragrance and taste of rice, a cold Sapporo beer (the oldest beer brand in Japan) is an ideal match for this hand-rolled sushi.

Nutrition per serving

Cal
392

Protein
13g

Fat
4g

Carb
75g

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!