How to Prep Octopus (Raw Sashimi Style)【Sushi Chef Eye View】

octopus

💰Cheaper: squid

Squid provides a similar texture and flavor at a lower cost.

Massage the octopus with salt for 15 to 20 minutes to remove the slimy substance and fishiness.

Rinse off all the salt from the octopus and run your finger through it to ensure it is not slimy.

Cut and remove the excess skin from the legs of the octopus.

Remove the suction cups by sliding a sharp knife between the cup and the leg, using your left hand to detach them.

Add water to a large pot, enough to submerge the octopus, and heat to boiling point.

Make a 3% saltwater solution by adding 30 grams of salt to one liter of water.

Ensure the water is boiling before adding the octopus, starting with the suction cups and tentacle tips first.

Dip the legs into the boiling water for 5 to 10 seconds, depending on thickness, to parboil them.

Dump the legs into cold water to cool off after boiling.

Pat the octopus dry and slice it into thin sushi pieces, ensuring they are thin to avoid a chewy texture.

If the leg is too thick, divide it in half horizontally before slicing.

Use the suction cups to garnish the plate or cook them for another side dish.

Cooking Techniques

Equipment Needed

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Dietary

Allergens