Nigiri Sushi of boiled octopus AyR

Put the rice in a strainer under the cold water faucet until the water runs off clean. Place the rice in a saucepan with water for 10 minutes until hydrated. Put the saucepan in high heat and, when it starts boiling, lower the heat, cover the saucepan and let keep on cooking for about 10 minutes. Remove from the heat, cover the saucepan and allow to rest for 15 minutes. Heat in a saucepan the vinegar with the sugar and the salt until melted. Place the rice in a wide tray. Add the vinegar (pic. 1). Cool the rice with a hand fan and move gently the rice to spread the dressing until the rice reaches room temperature. Put 1 tablespoon of rice vinegar and 1 dl of water in a bowl. Moisten your hands and grab a small portion of rice. Press with your fingers over the palm of your hand until a compact and rounded form is achieved and the rice doesn’t come apart (pic. 2). Cut the octopus in layers (pic. 3) and spread a bit of wasabi. Cover the rice with the octopus and serve with 1 teaspoon of wasabi and de soy sauce in one side.