For the sushi rice:2 tablespoons rice vinegar
1 tablespoon mirin (rice wine similar to sake)
1 tablespoon sugar
½ teaspoon salt
180g / 1 cup short-grain sushi rice
240ml / 1 cup cold water
For the mashed purple potatoes:100g / 3.5 ounces boiled and peeled purple potato, cooled
2 tablespoons heavy cream
1 teaspoon butter
Fine sea salt
Coarsely ground black pepper
Freshly grated nutmeg
For the hand rolled sushi:3 Dried seaweed, cut into squares
Sushi rice (recipe below)
200 g Cooked octopus, cut into bite sized slices
50 g Ikura (salmon roe)
Freshly grated ginger
Plum sauce Soy sauce
HOW TO MAKE IT
- For the mashed purple potatoes, purée the potato, heavy cream, and butter in a blender or food processor until smooth and season with salt, pepper, and nutmeg to taste.
- For the hand rolled sushi, place 1 tablespoon of sushi rice in the middle of a sheet of dried seaweed. Add 1 teaspoon of the mashed purple potatoes, a slice of the octopus, and half a teaspoon of salmon roe. Roll like a cigar, add seasonings to taste, and enjoy immediately.
- In a small bowl, heat the vinegar, mirin, sugar, and salt, over low heat, stirring until the sugar and salt are dissolved; let it cool.
- Rinse the rice 4-5 times with cold water, then drain in a colander for 15 minutes.
- In a medium saucepan, bring the rice and water to a boil over high heat. Reduce the heat to low, cover the pot, and simmer the rice for 15 minutes. Take the pot off the heat and let the rice rest for 15 minutes, don't lift the lid. Transfer the rice to a large glass bowl.
- Sprinkle the warm rice with the cold vinegar mixture and stir gently, you can fan the rice while mixing, that will help it to dry, if it's too sticky. Cover with a damp kitchen towel while preparing the sushi. Sushi rice is best at body temperature.