SQUID MAKI IN ITS OWN INK

INGREDIENTS

Sushi rice:
140 ml. of rice vinegar
125 gr. of sugar
25 gr. of salt
1 kg of special sushi rice
1 l. of water
Maki:  
110 gr. of special sushi rice
35 gr. of squid in their own ink
1 Nori seaweed
a bamboo sushi mat
Light alioli:
2 gr. of germless garlic
200 gr. of handmade mayonnaise
some chopped parsley
75 ml. of water
some pipettes
Curly scallion:
some curly scallions
Garnish:
some Spanish "alcaparrón" (caper berries)
some cherry tomatoes

PREPARATION

Sushi rice: 
Blend the rice vinegar, sugar and salt; heat to 70º C and dissolve completely. Wash the rice thoroughly in cold water until the liquid is transparent. Cover with cold water and leave to stand for 30 min. Drain and put the rice in a small sauce pan filled with water. Put the lid on and hard boil for 7 minutes, reduce the heat to "medium" and boil for another five minutes. Turn off the heat and leave to stand with the lid on for 30 min. Pour the rice into a bowl and mix with the rice vinegar, sugar and salt; add all the ingredients gradually. Set aside.
Maki: 
Spread the rice over the seaweed leaving the edges free so as to be able to stick the roll together when finished. Arrange a line of squids in their own ink in the centre of the seaweed.  Roll the maki up using the bamboo sushi mat. Stick together and leave to stand covered with cling film inside a cold store. Once cold, take the cling film off and cut to the desired size.
Light alioli: 
Grind the garlic using a mortar until an even dough is obtained.
Blend with the remaining ingredients. Fill in the pipettes and set aside.
Curly scallions: 
Cut the edible part into 10 cm. pieces.  Brand the edges using a nail; take out the stringy part of the scallion and pull to make them curl. Then put the scallions into freezing water in order to allow them to roll up and strain. Store wrapped with wet paper inside a sealed container.
Garnish: 
Cut the cherry tomato into sections and the Spanish alcaparrón or caper berry in longitudinal halves.

TO SERVE

Place the maki on the plate with the pipette filled with the light alioli speared in the inside.
Place a cherry tomato section, a half caper cherry and a strand of curled scallion on top of each maki.