Octopus Sashimi
Explore the taste, preparation, and health benefits of octopus sashimi, plus tips on making it at home while avoiding common mistakes.
Equipment
- Sharp Knife
- Cutting Board
- Mixing Bowls
Ingredients
Octopus Sashimi Base
- 0.5 lb sushi-grade octopus raw or pre-cooked
- 1 tbsp salt for tenderizing if raw
- 1 tbsp sake or lemon juice optional for boiling
For Serving
- soy sauce for dipping
- wasabi or yuzu juice to taste
- microgreens, sesame seeds, lemon slices optional garnish
Instructions
- Massage raw octopus with salt for 5 minutes, rinse thoroughly. If pre-cooked, skip this step.
- Boil raw octopus in salted water with sake or lemon juice for 8-10 minutes. Immediately plunge into ice water and pat dry.
- Chill the octopus in the refrigerator for 15 minutes to firm up before slicing.
- Slice octopus at a 45-degree angle into 1/4-inch thick pieces using a sharp knife.
- Arrange slices on a chilled plate, garnish with microgreens, sesame seeds, or lemon slices. Serve with soy sauce mixed with wasabi or yuzu juice.
Notes
Always serve sashimi chilled. Store leftover octopus sashimi in the fridge, tightly wrapped, and consume within 1-2 days. Avoid refreezing cooked octopus.