🐙 Octopus sashimi
Octopus sashimi is a simple Japanese plate of octopus tentacle, sashimi-grade, served with fine threads of daikon radish and fresh shiso leaves. The thin slices are pleasantly chewy with a mild, clean sea flavour. The crisp daikon and the minty, peppery shiso freshen the palate between bites. It is served chilled as a light starter or as part of a larger sashimi selection.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g octopus tentacle
- 150 g daikon radish
- 6 fresh shiso leaves
- Wasabi paste (optional)
Method
- Cut the tentacle on the diagonal into very thin slices so they are tender to bite.
- Peel the daikon and cut it into very fine threads; soak in cold water for 5 minutes and drain well.
- Pile the daikon on chilled plates, lay a shiso leaf alongside and arrange the slices over it. Serve at once.
How to make it lighter
- Octopus is very lean, so dip lightly and enjoy a generous portion.
- Eat plenty of the daikon — it adds crunch and volume for very few calories.
- Sashimi without rice is a much lighter plate than nigiri or rolls.
History
Octopus is widely eaten across Japan, and thin slices of tentacle are a familiar part of sashimi platters.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Octopus sashimi and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →