Tako Sushi

A simple and elegant sushi featuring tender octopus over seasoned rice, wrapped in nori and topped with green onion and a touch of wasabi.

sophisticatedfreshJapanesedairy-freeseafoodchewytenderweeknight dinner

Ingredients

1
Rinse the 1 cup sushi rice in cold water until the water runs clear, then drain well.
2
Combine the rice and 1.25 cups water in a pot. Bring to a boil, cover, reduce heat to low, and simmer until the water is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
3
In a small bowl, mix the 2 tbsp rice vinegar, 1 tsp sugar, and 0.5 tsp salt until dissolved. Fold this into the warm rice with a spatula, then let the rice cool to room temperature.
4
Slice the 8 oz cooked octopus into thin pieces. Thinly slice the 2 green onions, keeping the white and green parts separate.
5
Place a sheet of nori on a bamboo mat or a clean surface. Spread a thin layer of seasoned rice over the nori, leaving a 1-inch border at the top edge.
6
Arrange the octopus slices in a line across the center of the rice. Sprinkle with the white parts of the green onion. Roll the nori tightly over the filling, using the mat to shape it into a cylinder. Seal the edge with a little water.
7
Slice the roll into 6 pieces with a sharp knife. Serve each piece topped with a dab of wasabi and a sprinkle of the green onion greens.

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