2 lbs Octopus
1 cup soy sauce
1 cup Laver (seasoned seaweed) prepared
3 tbsp Pickled Ginger
2 tsp Wasabi
Steam Octopus for @ 20 minutes after water starts boiling.
After steaming allow Octopus to cool. Then slice into 1/4 inch slices with a very sharp knife.
Baste the slice of Octopus for 3-5 minutes in soy sauce.
Arrange Octopus over a bed of sticky rice, place a dallop of Seasoned Laver, 1/2 tsp wasabi, and 1 tbsp of pickled ginger on the side.
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