Rinse sushi rice under cold water until the water runs clear. Combine sushi rice and water in a rice cooker and cook according to the manufacturer's instructions.

Season the Rice

In a small saucepan, combine rice vinegar, sugar, and salt over low heat until dissolved. Once rice is cooked, transfer to a bowl and gently fold in the vinegar mixture. Allow to cool.

Shape the Rice

Once cooled, wet your hands and form the sushi rice into small, rectangular patties.

Prepare Toppings

Prepare the Vegetables

Thinly slice myoga and finely shred the cabbage. Prepare your impatient pickles according to your preferred method.

Make Yuzu Kosho Hollandaise

Emulsify Egg Yolks

In a heatproof bowl, whisk egg yolks until they lighten in color. Place the bowl over a pot of simmering water (double boiler) and continue whisking.

Add Butter

Slowly drizzle in the melted butter while whisking continuously until the mixture thickens.

Finish the Sauce

Remove from heat and whisk in yuzu kosho, lemon juice, and salt to taste. Keep warm until ready to serve.

Assemble the Dish

Combine and Serve

On a plate, arrange the sushi rice patties, top with sliced octopus, trout roe, myoga, cabbage, and impatient pickles. Drizzle with yuzu kosho hollandaise before serving.