Octopus Sashimi

Delight your senses with the exquisite simplicity of Octopus Sashimi, a delicacy that celebrates the art of Japanese cuisine. This recipe features tender, perfectly cooked fresh octopus, thinly sliced to showcase its natural flavor and paired with vibrant garnishes like shiso leaves, microgreens, and delicate slivers of ginger for an elegant presentation. Key steps such as curling the tentacles in boiling lemon-infused water and rapidly chilling in an ice bath ensure impeccable texture and tenderness. Serve this dish with zesty ponzu sauce and a hint of wasabi for a balanced interplay of freshness and umami. Ready in under an hour, Octopus Sashimi makes an impressive appetizer or light meal, bringing the flavors of the sea to your table in a refined, minimalist style. Perfect for sushi night or any special occasion, this sashimi recipe is a showstopper for seafood enthusiasts.

Nutriscore Rating: 61/100

Prep Time:40 mins

Cook Time:15 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Fill a large pot with water enough to cover the octopus. Add the vinegar and bring to a rolling boil.

Step 3

Slice the lemon in half and squeeze the juice into the boiling water then drop the halves into the pot.

Step 4

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.

Step 5

Once cooked, remove the octopus from the water and let it cool in an ice bath to stop the cooking process.

Step 6

While cooling, peel the ginger and slice it into very thin strips to use as a garnish for the dish.

Step 7

Pat the octopus dry with paper towels once it is cool.

Step 8

Using a sharp knife, slice the tentacles into thin, even pieces about 1/8 inch thick. Arrange these on a serving platter.

Step 9

Place shiso leaves on the side for wrapping or garnishing.

Step 10

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.

Step 11

Garnish the platter with a handful of microgreens for added freshness and color.

Nutrition Facts

Serving size	1306.8 grams (1306.8g)

Amount per serving	% Daily Value*
Calories	985

Total Fat 11.20g	14%
Saturated Fat 2.20g	11%
Polyunsaturated Fat 0.60g
Cholesterol 435mg	145%
Sodium 22882mg	995%
Total Carbohydrate 67.00g	24%
Dietary Fiber 3.20g	11%
Total Sugars 19.80g
Protein 152.60g	305%

Vitamin D 0IU	0%
Calcium 513mg	39%
Iron 49mg	271%
Potassium 3359mg	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.

Source of Calories

Fat: 10.3%

Protein: 62.3%

Carbs: 27.4%