Introduction: Kraken Tacos

About: I'm a 49 year old Systems Architect living in the Midwestern United States. After travelling the world for 20 years as a consulting architect I became disabled, as a result, I am now embracing a Slow life. F…

Enhance your Halloween dining experience with this terror from the sea! Made with sushi-grade octopus, these toasted seaweed-wrapped delights are as tasty as they are scary.


  • 2 cups steamed rice, steamed in fish stock
  • 4 rashers of cooked bacon, diced
  • 1 mango, diced
  • 2 small octopus tentacles
  • 8 sheets of Nori (toasted seaweed)
  • 1 tbsp of sea salt

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Step 1: Prep Rice and Shells

Prepare the rice and bacon in advance, however you like, being sure to keep the rice warm until needed.

Taking a pair of scissors, cut the toasted seaweed sheets into a circle and fold each over a rolling pin while applying a small amount of warm water as you bend them. Set aside.

Step 2: Prep Octopus

To prepare the tentacles, immerse them in boiling water with a tablespoon of sea salt, and reduce to a simmer for 5-10 minutes. Dice them as fine or as coarse as you like. I prefer to cut mine into matchstick-sized strips. Be sure to keep two inches of the skinny end of the tentacle whole. You will want people to see that nice little curly bit sticking out.

Step 3: Build

Divide the octopus, bacon, rice, and mango amongst the seaweed “shells” and stuff. Place the ends of the tentacles you reserved in the ends of a couple of shells for visual impact. Serve with a choice of hot sauces or soy sauce and fried plantains and Inca Corn (I tell the kids they are Davy Jones' teeth).


Halloween Food Contest 2016

Runner Up in the
Halloween Food Contest 2016