Tako Sushi

Step 1

Rinse the 1 cup sushi rice in cold water until the water runs clear, then drain well.

Step 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.

Step 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.

Step 4

Slice the 8 oz cooked octopus into thin pieces. Thinly slice the 2 green onions, keeping the white and green parts separate.

Step 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.

Step 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.

Step 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.