Squid Salad or Octopus Salad Japanese Style
Dive into the refreshing and savory flavors of a Japanese-style Squid Salad or Octopus Salad, a perfect harmony of tender seafood and crisp vegetables! This elegant dish features bite-sized pieces of squid or octopus paired with crunchy cucumber, crisp daikon radish, vibrant carrot, and fresh scallions. Tossed in a tangy and umami-rich dressing made with soy sauce, rice vinegar, sesame oil, and a hint of grated ginger, this salad is elevated with a sprinkle of toasted sesame seeds for extra depth. Quick to prepare and beautifully balanced, this chilled appetizer or side dish is ideal for summer gatherings or as a light addition to any meal. Discover how Japanese cuisine artfully combines textures and flavors with this nutrient-packed seafood salad!
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Recipe Information
Ingredients
- 400 grams Squid or Octopus (cleaned and cooked)
- 1 large Cucumber
- 1 medium Carrot
- 150 grams Daikon Radish
- 2 stalks Scallions
- 3 tablespoons Soy Sauce
- 2 tablespoons Rice Vinegar
- 1 tablespoon Sesame Oil
- 1.5 teaspoons Sugar
- 1 teaspoon Fresh Ginger (grated)
- 1 tablespoon Sesame Seeds (toasted)
- 0.5 teaspoons Salt
Instructions
If using raw squid or octopus, clean and prepare it by removing the innards and beak (for octopus), then rinse thoroughly. Boil in salted water for 2–3 minutes or until tender, then transfer to an ice bath to cool. Slice into bite-sized rings or chunks. If using pre-cooked, proceed directly to slicing.
Wash the cucumber, carrot, and daikon radish. Thinly slice the cucumber into rounds. Julienne the carrot and daikon radish into thin sticks. Place all the vegetables in a mixing bowl.
Chop the scallions into small pieces and add them to the mixing bowl with the vegetables.
Prepare the dressing by whisking together the soy sauce, rice vinegar, sesame oil, sugar, grated ginger, and sesame seeds in a small bowl. Stir well until the sugar dissolves.
Sprinkle the salt over the sliced cucumber and daikon to help release excess water. Let them sit for 10 minutes, then gently squeeze out the water using your hands or a paper towel.
Add the prepared squid or octopus to the mixing bowl with the vegetables. Pour the dressing over the salad and toss everything gently to combine.
Cover and let the salad marinate in the refrigerator for at least 15 minutes to allow the flavors to meld together.
Serve chilled as a light appetizer or side dish. Optionally, garnish with extra sesame seeds or a sprinkle of sliced scallions.
Nutrition Facts
Calories |
181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1019 mg | 44% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.7 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 580 mg | 12% | |
*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.
