Cutting octopus for sushi is a multistep process.
Cutting octopus for sushi is a fairly difficult process. Before the octopus can be cut, it must be cooked and soaked properly so that it becomes soft and pliable. If you do not soak the meat before cutting it, it will be much harder to cut, difficult to eat and extremely chewy. Cooking and cutting octopus is a 2-day process.
Instructions
1. Rub the flesh of the octopus with salt for about 5 minutes to remove any slime from the skin and soften up the meat.
2. Knead the octopus with some grated daikon radish. This will help soften the meat and make it easier to cut. Knead the octopus and radish for about 10 minutes
3. Heat a pot of boiling water. Dunk the octopus into the water 3 or 4 times until the octopus tentacles curl. When the tentacles curl, drop the octopus into the water for 5 minutes.
4. Turn off the heat, and cover the pot. Allow the octopus to sit in the water for an hour. Move the pot to the refrigerator, and allow to cool overnight.
5. Remove the octopus from the water, and dry with a towel.
6. Cut off the legs about 2 inches away from the head. Discard the head, as it is tough and rubbery. Cut the leg pieces at a 45-degree angle. Try to make the pieces about ¼ to ½ inch thick and about 1 inch long. Cut off the suckers and skin around the legs if possible; sometimes the skin is hard to remove. Anchor the octopus to the sushi roll with a strip of nori.
Tags: octopus sushi, about inch, about minutes, Cutting octopus, Cutting octopus sushi, into water, Knead octopus