Ask your fish supplier for tenderised octopus to save you the job of beating it tender yourself. Place a muslin cloth on top of a sushi mat, ready to roll up.
Cut the tentacles off the octopus, and place five end-to-end on the muslin to ensure an even-sized roll. Roll up firmly, using butcher’s twine to tie the mat up tightly. Then wrap in tin foil.
Place the daikon, celery and