Making octopus (tako) sushi at home

9 comments

1. The octopus came pre-cooked. If yours comes fresh:

   * clean with course salt and cold water until slime is removed
   * Boil in salted water (water should be as salty as the ocean) ~3.5% salinity
   * depending on how you like the consistency, should be cooked 3-4 min and then cooled immediately
   * sorry for the tt watermark

2. I just wish octopus was easily available like that. Octopus tentacles that I can normally find are much thinner and don’t really work for nigiri.

3. Why does two pieces of tako nigiri cost $74? It’s usually among the cheapest options at sushi joints, at least for us in Canada.

4. I have no idea where I heard this or why I think this, but I was under the impression that Tako was thoroughly massaged against something like a washboard at the best places to make it tender and flavorful.

   Anyone here have knowledge of this or am I delusional?

5. Okay does anyone have any tips on cutting consistent slices? I’ve been cooking for years and I still can’t get multiple consistent pieces.

6. $1.41 a piece

   Uses $40 wasabi root…

7. I thought western people don’t really like octopus since they are intelligent and such.

8. The fresh wasabi rhizome was the best part for me. For $80 to $95 for half-pound, I order from US farms and delivered to the house in 2-days. Must eat within 30-days for best results.

9. So you assume I have a home.