|200 g||octopus (cooked)|
|100 g||purple potatoes (boiled)|
|2 tbsp||heavy cream|
|2 tbsp||rice vinegar|
|370 g||sushi rice (cooked)|
|3||dried seaweed sheets|
|50 g||salmon roe|
|wasabi paste for serving|
|plum sauce for serving|
|soy sauce for serving|
|grated ginger for serving|
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.
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.
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.
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!