Octopus Sashimi
Delight your taste buds with the fresh and oceanic flavors of Octopus Sashimi, a sophisticated Japanese-inspired dish perfect for any seafood enthusiast. Featuring tender slices of poached octopus, this recipe emphasizes the art of preparation, from tenderizing the octopus with sea salt to curling its tentacles to achieve an elegant presentation. Served with tangy ponzu sauce, vibrant shiso leaves, and a touch of spicy wasabi, each bite bursts with umami and freshness. Garnished with microgreens and thinly sliced ginger for added texture and visual appeal, this sashimi dish is both a culinary and aesthetic masterpiece. Whether hosting a dinner party or treating yourself, this Octopus Sashimi recipe celebrates the beauty of simplicity and precision in Japanese cuisine. Perfectly paired with sake or green tea, it’s a true showcase of bold and fresh flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 whole (about 2 lbs) fresh octopus
- 1 whole lemon
- 2 tablespoons sea salt
- 2 tablespoons white vinegar
- 1 cup ponzu sauce
- 1 handful microgreens
- 6 leaves shiso leaves
- 1 inch piece ginger
- 1 tablespoon wasabi paste
Instructions
First, ensure the octopus is thoroughly cleaned. Rinse it under cold water and rub it with sea salt to help tenderize and clean the surface. Rinse off the salt completely.
Fill a large pot with water enough to cover the octopus. Add the vinegar and bring to a rolling boil.
Slice the lemon in half and squeeze the juice into the boiling water then drop the halves into the pot.
Using tongs, dip the octopus into the boiling water three times to curl the tentacles before submerging it fully for about 15 minutes or until tender. Check tenderness by piercing the thickest part with a fork.
Once cooked, remove the octopus from the water and let it cool in an ice bath to stop the cooking process.
While cooling, peel the ginger and slice it into very thin strips to use as a garnish for the dish.
Pat the octopus dry with paper towels once it is cool.
Using a sharp knife, slice the tentacles into thin, even pieces about 1/8 inch thick. Arrange these on a serving platter.
Place shiso leaves on the side for wrapping or garnishing.
Serve the octopus sashimi with ponzu sauce for dipping. Accompany with the ginger slices and a small amount of wasabi paste for guests to adjust to their taste.
Garnish the platter with a handful of microgreens for added freshness and color.
Nutrition Facts
Calories |
985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 22882 mg | 995% | |
| Total Carbohydrate | 67.0 g | 24% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 19.8 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 512 mg | 39% | |
| Iron | 48.7 mg | 271% | |
| Potassium | 3359 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
