Tako Maki Recipe

Rinse the Rice

Place the sushi rice in a fine-mesh sieve and rinse under cold water until the water runs clear. This removes excess starch.

Cook the Rice

In a saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 20 minutes until the rice is tender and water is absorbed.

Season the Rice

In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.

Prepare the Octopus

Ensure the cooked octopus is cut into thin slices, about 1/4 inch thick. Set aside.

Slice the Jalapeño

Remove the stem and seeds from the jalapeño. Slice it very thinly, or to your preferred level of spiciness. Set aside.

Combine the Filling

In a bowl, mix the sliced octopus and jalapeño with yuca furikake for flavor.

Prepare the Nori

Lay a bamboo sushi mat on a clean surface. Place one nori sheet on the mat, shiny side down.

Add the Rice

Wet your hands with water to prevent sticking. Take about a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch of space at the top.

Add the Filling

Place a line of the octopus and jalapeño mixture across the center of the rice-covered nori.

Roll the Maki

Using the mat, carefully roll the sushi away from you, pressing gently to form a tight roll. Once rolled, wet the edge of the nori to seal the roll.

Slice the Maki

Using a sharp knife, slice the roll into 6-8 equal pieces. Clean the knife with a damp cloth between cuts for clean edges.

Serve

Arrange the tako maki on a plate and serve with soy sauce and wasabi on the side.