Octopus Nigiri Recipe

Rinse the rice in a fine-mesh sieve or bowl under cold water, stirring with your hand, until the water runs nearly clear (about 6–8 rinses). Drain 10–15 minutes.

Combine the rinsed rice and 2.2 cups water in a heavy-bottomed pot or rice cooker. If using a pot, bring to a gentle boil over medium-high heat, then reduce to the lowest heat, cover, and simmer 12 minutes. Remove from heat and let stand covered for 10 minutes.

While the rice rests, warm rice vinegar, sugar, and salt in a small saucepan over low heat just until sugar dissolves (do not boil). Remove from heat and cool slightly.

Transfer the cooked rice to a wooden or wide nonreactive bowl. Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting-and-fanning motions to separate grains without smashing. Fan the rice as you fold (or let breeze cool) until it reaches near room temperature. Keep covered with a damp cloth to avoid drying.

If using a large tentacle, trim to 12 oz portions and slice crosswise into 12 pieces about 1/4 to 1/3 inch thick. If pre-sliced, ensure pieces are uniform. Pat dry with paper towel.

Lightly rub the octopus slices with kosher salt, then rinse quickly and pat dry. This both seasons and helps tenderize the surface.

Optional: For slight glaze and warm aroma, mix mirin and soy sauce and brush a small amount onto both sides of each slice. Quickly sear the surface with a blowtorch or in a very hot skillet (30–60 seconds per side) just to warm and slightly caramelize—do not overcook. Allow to cool to room temperature before assembly.

Portion the seasoned rice into 12 equal pieces (about 20–22 g / roughly 1.5 tablespoons each or make small oblong mounds about 1 inch x 2 inches). Wet your hands with water mixed with a little rice vinegar to prevent sticking. Gently shape each portion into a compact oblong (nigiri) by pressing lightly so grains hold together but aren’t smashed.

Place one slice of octopus over each rice mound. If the octopus slice is too large, trim to fit the rice.

Wrap a nori strip around the center of each nigiri, overlapping underside and pressing gently to secure the octopus to the rice. If the nori won’t stick, dab a tiny bit of water on the end to seal.

If you used a mirin/soy glaze, briefly brush a tiny bit more on top of each piece. Sprinkle toasted sesame seeds lightly if desired.

Serve immediately with a small dab of wasabi either between rice and octopus (if desired) or on the side, and pickled ginger for cleansing the palate. Provide soy sauce for dipping—advise diners to dip the octopus side, not the rice, to maintain shape.