2 tablespoons rice vinegar
1 tablespoon mirin (rice wine similar to sake)
1 tablespoon sugar
½ teaspoon salt
180g / 1 cup short-grain sushi rice
240ml / 1 cup cold water

100g / 3.5 ounces boiled and peeled purple potato, cooled
2 tablespoons heavy cream
1 teaspoon butter
Fine sea salt
Coarsely ground black pepper
Freshly grated nutmeg

3 Dried seaweed, cut into squares
Sushi rice (recipe below)
200 g Cooked octopus, cut into bite sized slices
50 g Ikura (salmon roe)
Seasonings (optional)
Wasabi paste
Freshly grated ginger
Plum sauce Soy sauce