Octopus Salad

Ingredients

• 1/4 lb octopus sashimi
• " English cucumber
• 1/2 Tbsp dried wakame seaweed
• 1/2 Tbsp white sesame seeds
• 3 Tbsp rice vinegar
• 1 1/2 Tbsp sugar
• 1 tsp soy sauce
• ...› tsp salt
• 1 tsp white sesame seeds

Directions

1. Gather everything you need. Cut the octopus into very thin slices. For the cucumber, peel off a ½-inch-wide strip lengthwise, then leave the next strip of peel in place and continue alternating all the way around. This gives the cut pieces dark green edges and a little extra snap. Cut the cucumber into small pieces, using the Japanese rangiri style if you like.
2. Place the dried seaweed in a small bowl and cover it with warm water. Soak it for 15 minutes, then drain it well and press out the excess liquid. Set it aside.
3. In a medium bowl, stir together all the vinaigrette ingredients.
4. Add the cucumber, octopus, seaweed, and sesame seeds to the bowl, then toss until everything is evenly coated. Refrigerate for 15-30 minutes, then serve.