Tasmanian Octopus Sushi

Ingredients

In this Tasmanian adaptation of Ika nigiri sushi, we incorporate locally sourced Tasmanian octopus and Tasmanian sea salt to infuse the dish with the flavors of the region. Additionally, we garnish the sushi with Tasmanian seaweed, adding a touch of Tasmanian coastal essence to the presentation. We alse have the original recipe for Ika nigiri sushi, so you can check it out.

• 250g (8.8 oz) Tasmanian octopus 250g (8.8 oz) Tasmanian octopus
• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 4 tablespoons Tasmanian sea salt 4 tablespoons Tasmanian sea salt
• 4 sheets Tasmanian seaweed (nori) 4 sheets Tasmanian seaweed (nori)
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• Soy sauce, for serving Soy sauce, for serving
• Wasabi, for serving Wasabi, for serving
• Pickled ginger, for serving Pickled ginger, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 1g, 0.2g
• Carbohydrates (total, sugars): 70g, 2g
• Protein: 8g
• Fiber: 1g
• Salt: 2.5g

Preparation

1. 1.
   Cook the sushi rice according to package instructions. Once cooked, transfer it to a large bowl and let it cool slightly.
2. 2.
   In a small bowl, mix together the rice vinegar and sugar until the sugar dissolves. Drizzle this mixture over the warm sushi rice and gently fold it in using a wooden spatula. Set aside.
3. 3.
   Prepare the Tasmanian octopus by cleaning it thoroughly and removing any excess skin. Tenderize the octopus by gently pounding it with a meat mallet or rolling pin.
4. 4.
   In a pot of boiling water, blanch the octopus for 2-3 minutes until it becomes tender. Remove from the water and let it cool.
5. 5.
   Slice the octopus into thin pieces, about 1/4 inch thick.
6. 6.
   Take a small handful of sushi rice and shape it into a rectangular mound using wet hands.
7. 7.
   Place a slice of Tasmanian octopus on top of each mound of rice.
8. 8.
   Cut the Tasmanian seaweed sheets into thin strips and use them to wrap around each sushi roll, securing the octopus in place.
9. 9.
   Serve the Tasmanian Octopus Sushi with soy sauce, wasabi, and pickled ginger on the side.

Treat your ingredients with care...

• Tasmanian octopus — Ensure the octopus is thoroughly cleaned before cooking to remove any impurities. Tenderize it properly to achieve a tender texture.
• Tasmanian sea salt — Use Tasmanian sea salt to season the sushi rice for an authentic Tasmanian flavor.

Tips & Tricks

• For added flavor, marinate the octopus in a mixture of Tasmanian honey, soy sauce, and ginger before cooking.
• Experiment with different toppings such as Tasmanian salmon roe or Tasmanian herbs for a unique twist.
• If Tasmanian seaweed is not available, you can substitute it with any other high-quality seaweed.

Serving advice

Serve the Tasmanian Octopus Sushi as an appetizer or as part of a sushi platter. Arrange the sushi rolls on a beautiful platter and garnish with additional Tasmanian seaweed for an eye-catching presentation.

Presentation advice

To enhance the presentation, serve the Tasmanian Octopus Sushi on a bed of Tasmanian seaweed or place each sushi roll on a decorative plate. Add a sprinkle of sesame seeds or microgreens for an extra touch of elegance.