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Ingredients
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Tako Maki Ingredients
Method
Preparation Instructions
- 1
Prepare Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. In a pot, combine the rinsed rice and water, then bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.
- 2
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice has rested, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
- 3
Assemble the Tako Maki
Place a nori sheet on a bamboo sushi mat, shiny side down. Wet your hands and take a handful of sushi rice, spreading it evenly over the nori, leaving about an inch at the top edge. Lay slices of octopus and jalapeño along the bottom edge of the rice.
- 4
Roll the Sushi
Using the sushi mat, carefully roll the nori over the filling, pressing gently but firmly to keep it tight. Roll until you reach the exposed edge of nori, then moisten it with a little water to seal the roll.
- 5
Slice and Serve
Using a sharp knife, slice the roll into bite-sized pieces. Sprinkle with sesame seeds if desired. Serve with spicy ponzu sauce for dipping.