The other day, we saw a pack of frozen octopus, and we brought it home! We’ve cooked with it a few times in the past (check out our Octopus Recipes), and it was quite tasty, so it was definitely worth another go. from prior cooking, we’ve found that this meat is best cooked fast and at high heat because of how lean it is…so we decided to cook ours in three different tapas style ways using the quick cook method.
As with experimental cooking, not everything goes exactly according to plan…so we wound up finding comfort in the Meatloaf song, “Two out of Three Ain’t Bad,” and we will go back to the drawing board on the third component (Avocado Edamame Stuffed Octopus Head). That said, this Sushi Roll and our Garlic Octopus Cakes were big hits. If you’re feeling up for an adventure, go get a pack of octopus, and give these a try!
Time: 30 Minutes (plus an hour ahead of time to make the rice and marinate your tentacles)
Ingredients: Quantities are to make 1 roll, so have fun scaling up to your desired quantity.
- 4 Octopus Tentacles
- 1/4 Cup Sushi Rice
- 1/4 Avocado
- 1 Sheet of Nori Seaweed
- Rice Vinegar
- Sesame Oil
- Optional Garnish: Soy Sauce, Pickled Ginger, Wasabi, Sriracha Mayonnaise
- Rinse your octopus, and pat it dry. Then, cut off the tentacles.
- Put the tentacles in a zip top bag, and drizzle in your sesame oil and rice vinegar, squeeze all the air out of the bag, and seal it. Let sit on the counter for a few hours to marinate.
- As your octopus marinates, cook your sushi rice. We combine 1 part rice to 3 parts water (with a splash of rice vinegar in it), and simmer until your liquid is gone. When your rice is ready, transfer to a bowl, and set aside on the counter to cool.
- When your octopus is done marinating, heat a cast iron pan. As the pan heats, remove your octopus from the marinade, and pat dry with a paper towel.
- Give your cast iron a quick oil spray, and when the pan is hot, add your octopus. Sear until it begins to char. Don’t be freaked out by how the tentacles move when you put them in the pan.
- When your rice is cool, and your octopus is fully cooked, it’s time to build!
- Place a sheet of Nori on your sushi rolling mat.
- Wet your fingers a little (to minimize sticking), and grab a scoop of your rice.
- Spread the rice evenly and thinly (ours was too thick) on about half of your nori.
- Slice your avocado and place it atop your rice.
- Arrange your charred octopus on your avocado.
- Wet your fingers again, and run them along the edge of your nori.
- Use your sushi mat to roll your sushi tightly.
- Use a sharp knife to cut your rolls into 6 or 8 pieces.
- Arrange your sushi on your plate along with some wasabi, pickled ginger, and a small bowl of soy sauce.
- Drizzle a little Sriracha Mayonnaise on your rolls if using.
- Devour, and enjoy!