Spicy Tako Wasabi with Cooked Octopus & Maki Rolls
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This recipe presents a unique Tako Wasabi, a popular Japanese appetizer, made with tender cooked octopus and a vibrant blend of fresh vegetables. Instead of using raw octopus or live seafood, which can be difficult to source, this recipe utilizes readily available cooked octopus for convenience. We’ve elevated the traditional flavor profile with a sweet vinegar dressing base (tan-sui) and a generous amount of fresh wasabi, complemented by the crispness of colorful bell peppers and the refreshing bite of chicory. Tako Wasabi is delicious on its own, but it truly shines when transformed into maki rolls. This recipe guides you through creating both the flavorful Tako Wasabi filling and the delicious maki, offering a satisfying and impressive meal. For an added twist, we’ve also included instructions for making a creamy crab stick (kanikama) maki. Experience the delightful zing of wasabi and the fresh flavors in these homemade Tako Wasabi and crab stick maki rolls!
Tako Wasabi Ingredients
- 1/4 cooked octopus, finely chopped
- 2 bell peppers (various colors), finely chopped
- 100g fresh chicory, chopped
- 3 Tbsp fresh wasabi paste
- 4 Tbsp sweet vinegar dressing (tan-sui)
Sushi Rice Ingredients (for Maki)
- 2 cups cooked sushi rice, warm
- 1 tsp salt
- 3 Tbsp rice vinegar
- 3 Tbsp sugar
- 4 Tbsp prepared Tako Wasabi (or to taste)
Additional Maki Ingredients
- Prepared Tako Wasabi
- Crab stick salad (store-bought or homemade)
- Roasted nori sheets (for sushi rolls)
- 2 cups cooked sushi rice, warm
- 1 tsp salt
- 3 Tbsp rice vinegar
- 3 Tbsp sugar
- 4 Tbsp prepared Tako Wasabi (or to taste)
Additional Maki Ingredients
- Prepared Tako Wasabi
- Crab stick salad (store-bought or homemade)
- Roasted nori sheets (for sushi rolls)
Cooking Instructions
Step 1
Prepare the sushi rice by adding 2 pieces of kombu (dried kelp) to the water while cooking the rice. This will impart a subtle umami flavor. Remove the kombu after the rice is cooked.
Step 2
Finely chop the cooked octopus into bite-sized pieces. Next, dice the two types of bell peppers to a similar size as the octopus. Wash the fresh chicory thoroughly and chop it into manageable pieces as well. Combine all these chopped ingredients in a bowl.
Step 3
Let’s make the flavorful Tako Wasabi dressing. In a small bowl, dissolve the fresh wasabi paste into the sweet vinegar dressing (tan-sui). The tan-sui, typically used for sushi, is a basic seasoning made from vinegar, sugar, and salt. We’re using it here to provide a sweet, tangy, and slightly salty base, and then boosting it with pungent fresh wasabi for an extra kick. This uniquely prepared Tako Wasabi will be the star of our maki rolls. Now, let’s use this to create delicious maki!
Step 4
Prepare the two main fillings for your maki rolls. One will be the Tako Wasabi you just prepared. The other will be crab stick salad (you can use store-bought or make your own by shredding imitation crab sticks and mixing them with mayonnaise and a pinch of sugar).
Step 5
Get your roasted nori sheets ready. Cut each sushi-sized nori sheet in half crosswise. This will yield two maki rolls per sheet.
Step 6
Now, let’s season the sushi rice for the maki. While we use the basic sweet vinegar dressing for seasoning, I’ve enhanced the flavor by mixing in the prepared Tako Wasabi directly into the rice. This ensures every grain of rice is infused with the deliciousness of the Tako Wasabi.
Step 7
Spread about a quarter of the seasoned sushi rice thinly onto one half of a prepared nori sheet. Then, carefully roll the nori into a cone shape, resembling a trumpet or a horn. This is known as a ‘futo maki’ or a large roll. Once rolled, generously top the cone with the prepared Tako Wasabi mixture.
Step 8
You’ve now made two Tako Wasabi maki rolls! For the third roll, instead of Tako Wasabi, I’ve topped it with the crab stick salad for a creamy crab stick maki. (As a fun little hack, I fashioned a makeshift maki holder by rolling up some baking parchment tape and securing it with tape, which helped the rolls stand upright. Pretty clever, right? Haha!)
Step 9
We’ve successfully created the special Tako Wasabi using cooked octopus, and then transformed it into delightful Tako Wasabi maki rolls. Alongside, the crab stick salad maki is also ready! (The presentation might not be perfect, hence they’re lying down, but the taste is absolutely amazing! Haha!) The signature pungent kick of wasabi, perfectly balanced with the rice, makes for a satisfying and hearty meal. Enjoy your delicious homemade Tako Wasabi maki!
