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Japanese Octopus Sushi, or Tako nigiri is a traditional Japanese sushi roll that consists of a small ball of seasoned sushi rice topped with slices of sashimi-grade octopus. The rice and octopus are held together by a thin strip of nori.
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Octopus Sushi Recipe

Japanese Octopus Sushi, or Tako nigiri is a traditional Japanese sushi roll that consists of a small ball of seasoned sushi rice topped with slices of sashimi-grade octopus. The rice and octopus are held together by a thin strip of nori.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: Japanese
Keyword: Octopus Sushi
Servings: 16
Author: Izzy

Ingredients

For Sushi Rice

  • 1 cup sushi rice uncooked it’s best to use Japanese short-grain sushi rice
  • 1 cup water
  • 1 tablespoons sushi vinegar or mixing 1 tablespoons rice vinegar 1/2 tablespoon sugar, and 1/2 teaspoon salt

For Octopus Nigiri

  • 8 oz sashimi-grade octopus
  • 2 teaspoon wasabi
  • 1 sheet nori

For Serving (Optional)

Instructions

  • Make the Sushi Rice: Wash and rinse the rice with cold water. Add the rice and water to the rice maker. Cook according to the instruction. (You can also cook it in a regular saucepan on the stovetop.)
  • Once cooked, transfer the rice to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar (or the mixture of rice vinegar, sugar, and salt).
  • Cut the Octopus: Cut the octopus into thin slices with about 30 to 45 degree angle. I recommend cutting it to 3-inch long, 1-inch wide, and 1/4-inch thick pieces. (You’ll need to adjust the angle from time to time to get the proper length and thickness.) Pat it dry after cutting.
  • Shape the Rice: Take about 3 tablespoons of rice in your right hand. Squeeze it together until it rolls into a firm oval shape. Try to make the bottom flat with the rounded top. (You can dip your hand in tezu water* to prevent sticking.)
  • Assemble the Sushi: Place the octopus slice on the root of your fingers. Then take a pea-sized portion of wasabi, and spread in the middle of the octopus.
  • Place the rolled sushi rice onto the octopus, and bend your fingers to cover both the octopus and rice together. Press down the rice using the index finger from the other hand.
  • Turn the octopus and rice and let the octopus slice sit on top of the rice.
  • Cut the seaweed into 1/4- inch strips and wrap each strip around the width of the nigiri. Serve with wasabi, soy sauce, along with pickled ginger.

Notes

  • *To make tezu water, simply mix together 1/4 cup water and 2 teaspoons rice vinegar.
  • It’s best to eat nigiri the same day, as the raw seafood won’t taste as fresh the next day.