Tako Su

Come discover the delightful flavors of my Tako Su, also known as Tako Sunomono, with this quick and easy recipe! In just under 5 minutes, you can experience the authentic taste of Japan as tender boiled octopus, crisp cucumber, and seaweed come together in a sweet and tangy vinegar dressing. Whether you’re a fan of Japanese cuisine or looking for a refreshing appetizer, Tako Su is the perfect choice!

Tako su served in a white bowl mixed with seaweed and topped with toasted sesame seeds being picked up with a pair of chopsticks.

Why I Love This Recipe

My Tako Su beautifully captures the essence of Japanese cuisine with its simplicity and natural appeal. What sets my authentic Japanese style recipe apart is the use of sashimi-grade octopus, which adds a unique and delightful texture to the salad. The flavor profile is a delightful balance of sweetness and tanginess, making it the perfect choice for those in search of a refreshing appetizer!

Just like my other beloved Japanese side dishes such as Japanese Yudofu and Hiyashi Wakame Seaweed Salad, Tako Su exemplifies the authentic flavors and straightforwardness of Japanese cuisine! So, why wait? Dive into the flavors of Japan with this effortlessly flavorful dish.



  • Octopus – boiled and sashimi grade. Can be found at Japanese supermarkets or Seafood markets.
  • Cucumber – use cucumbers that are firm and crunchy such as Persian or kyuri (Japanese cucumber).
  • SeaweedDried Seaweed rehydrated in water. Found in Japanese supermarkets.
  • Rice VinegarRice Vinegar distilled from rice used in Asian cuisine. Can sub with distilled white vinegar.
  • Sweetener – use your preferred sweetener.
  • Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
  • Toasted Sesame Seeds – optional garnish.

🍣 Octopus Note

Use Pre-Boiled Tako, typically used for sushi and sashimi, which can be found at Japanese grocery stores.

🥒 Cucumber Note

Use Persian Cucumbers, Kyuri Japanese Cucumbers, or Baby Cucumbers for the best results in this recipe.

Tako su served in a white bowl mixed with seaweed and topped with toasted sesame seeds.


Step 1 Prepare the dressing by combining rice vinegar, sweetener, soy sauce, and toasted sesame seeds in a mixing bowl.

Tako su dressing in a bowl.

🥄 Dissolving Sweetness Pro Tip

Warm up the rice vinegar in the Microwave for 15 Seconds before mixing it with the sweetener. This helps the sweetener dissolve more effectively.

Step 2 Peel the skin off the cucumbers, rub them with salt, and chop them into 1/4 inch slices. Place them in a bowl.

Sliced cucumbers.

Step 3 Add sliced octopus and rehydrated seaweed to the cucumbers in the bowl.

Tako, seaweed, and cucumbers in a bowl.

Step 4 Pour the dressing over the ingredients, mix and cover with plastic wrap. Refrigerate until ready to serve.

Tako su wrapped with plastic wrap.

🍴 Serving Pro Tip

It’s recommended to Serve Within 20 to 40 Minute timeframe after preparation. This window allows the flavors to mend together while keeping the cucumber’s texture crisp and delightful.

Recipe Variations

If you decide to forgo the octopus in this recipe, you can easily create a delightful Japanese Cucumber Salad. This variation focuses on the refreshing crispness of cucumbers, combined with a tangy dressing, making it a perfect side dish to complement various Japanese-inspired meals.

Paring Recommendations

When serving Tako Su, consider complementing its flavors with seafood dishes that pair beautifully. Sashimi such as Yellowtail Carpaccio Sashimi or Salmon Carpaccio are excellent choices. Additionally, a comforting bowl of Clam Miso Soup can be a wonderful addition to your meal.

Tako su served in a white bowl mixed with seaweed and topped with toasted sesame seeds being picked up with a pair of chopsticks.

Frequently Asked Questions

Where can I find pre-boiled octopus for this recipe?

You can typically find pre-boiled octopus for this recipe at Asian or Japanese grocery stores, specifically in the seafood section.

Are there any special tips for slicing the cucumbers and octopus?

For the cucumbers, avoid making them too thin to retain their crunchy texture. When it comes to the octopus, slice it to your preferred thickness based on personal preference.

What type of sweetener is recommended for this recipe?

Both sugar and sugar substitutes are excellent choices for sweetening this recipe.

Storage Tips

To store leftover, place in an airtight container and refrigerate. It’s best to consume the leftovers within 1 to 2 days to maintain optimal freshness and flavor.

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Watch How To Make It

Tako su served in a white bowl mixed with seaweed and topped with toasted sesame seeds.

Tako Su

Discover the delightful flavors of Tako Su, also known as Tako Sunomono. This traditional Japanese octopus salad is a refreshing dish with a sweet and tangy vinegar dressing.
5 from 5 votes
Course: Appetizer, Salad, Side Dish
Cuisine: Japanese
Keyword: tako salad, tako su, tako sunomono
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2
Print Recipe
Calories: 56kcal


  • 1/4 lbs Octopus precooked
  • 1 Whole Cucumbers Persian or Japanese
  • 1 tbsp Dried Seaweed
  • 2 tbsp Rice Vinegar
  • 1 tbsp Sweetener your preferred sweetener
  • 1/2 tsp Soy Sauce
  • 1/2 tsp Salt
  • 1 tsp Toasted Sesame Seed


  • Gather all the ingredients.
    Ingredients for tako su.
  • Fill a bowl of water and add the Dried Seaweed. This step is to re-hydrate the Dried Seaweed and should take around 5 minutes.
    Seaweed in a bowl.
  • In the meantime, in a small fry pan add Rice Vinegar and sweetener and bring to a light boil. Once boiling, transfer into a mixing bowl and combine with Soy Sauce and Sesame Seeds. Set aside.
    Tako su dressing in a bowl.
  • With a vegetable peeler, peel the skin off the cucumbers every other stroke. Pour 1/2 tsp of salt into the palm of your hands and rub the salt onto the cucumber.
    Salted cucumbers.
  • Cut the cucumbers into 1/4 inch slices and place into mixing bowl. Note - we cut them diagonally, but you can cut them however you like.
    Sliced cucumbers.
  • Use a paper towel to pat at any excess moisture from the boiled octopus. Thinly cut octopus 1/4 inch slices and place into mixing bowl.
    Sliced tako.
  • Once seaweed is re-hydrated, squeeze excess water from the seaweed and add into the mixing bowl. Mix all ingredients to ensure even coating of vinaigrette dressing, saran wrap and keep refrigerated until ready to serve (best to served 20-40 min after).
    Tako su wrapped with plastic wrap.


Calories: 56kcal | Carbohydrates: 2g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 796mg | Potassium: 198mg | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 3mg
*Values Based Per Serving
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  1. I live in a rural area. Could you use the same seaweed as you use for sushi rolls? Maybe cut it in long strips?

    • LowCarbingAsian

      Hi Teri – I personal would just omit the wakame then. Roasted seaweed (sushi roll seaweed) would just fall apart in the dish. Hope that helps!

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