Octopus rice

Octopus rice

Cook Time1 hr
Total time1 hr
Cuisine: Japanese
Keyword: spring, fish
Author: Yuko Asano@Kuracooking
Cost: 500 yen


  • 2 cups Ric
  • 5 cm Kelp
  • 1 tbsp Roselle vinegar
  • 2 tbsp Rice vinegar
  • 5 Pickled roselle
  • 1 leg Boiled octopus
  • a little Wasabi (Japanese horseradish)
  • a lot Love


  • Wash rice and add kelp broth.
  • Cook rice and mix in roselle vinegar, rice vinegar and love.
  • Mix 2 with roughly chopped pickled roselle.
  • Serve 3 in a bowl and garnish with slices of boiled daikon on top.
  • Garnish with wasabi (Japanese horseradish), if desired.


The red and white rice with boiled octopus and a hint of red from the roselle is perfect for celebratory occasions!
©2022 Yuko Asano