Devon-style Grilled Squid Nigiri

Ingredients

In this Devon-style adaptation, we replace the traditional raw squid with grilled squid to add a smoky flavor and enhance the texture. We also incorporate local herbs and spices to infuse the dish with the unique flavors of Devon. Additionally, we garnish the nigiri with lemon juice and parsley to provide a refreshing twist. We alse have the original recipe for Sumi ika nigiri, so you can check it out.

• 200g (7 oz) squid 200g (7 oz) squid
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon chopped fresh parsley 1 teaspoon chopped fresh parsley
• 200g (1 cup) sushi rice 200g (1 cup) sushi rice
• 300ml (1 1/4 cups) water 300ml (1 1/4 cups) water
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 32g, 2g
• Protein: 10g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear. Drain well.
2. 2.
   In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes or until the rice is tender and the water is absorbed.
3. 3.
   In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour the mixture over the cooked rice and gently fold it in using a wooden spatula. Let the rice cool to room temperature.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Clean the squid and pat it dry with paper towels. Cut the squid into small rectangular pieces.
6. 6.
   In a bowl, combine the olive oil, lemon juice, and chopped parsley. Add the squid pieces and toss to coat them evenly.
7. 7.
   Grill the squid for 2-3 minutes on each side until cooked through and slightly charred.
8. 8.
   Take a small handful of sushi rice and shape it into a rectangular mound using wet hands. Place a piece of grilled squid on top of the rice and gently press it down.
9. 9.
   Repeat the process with the remaining rice and squid.
10. 10.
    Serve the Devon-style Grilled Squid Nigiri with soy sauce and wasabi on the side.

Treat your ingredients with care...

• Squid — Make sure to clean the squid thoroughly, removing any innards and rinsing it well. Pat it dry before marinating and grilling to ensure a crispy texture.

Tips & Tricks

• If you prefer a stronger citrus flavor, you can add a few drops of lemon zest to the marinade.
• For an extra kick of heat, sprinkle some chili flakes over the grilled squid before serving.
• If you don't have access to fresh squid, you can use frozen squid that has been thawed.
• Experiment with different herbs and spices in the marinade to customize the flavor to your liking.
• To achieve perfectly shaped nigiri, wet your hands with water before shaping the rice.

Serving advice

Serve the Devon-style Grilled Squid Nigiri as an appetizer or as part of a sushi platter. Arrange the nigiri on a beautiful plate or wooden board, garnish with additional parsley, and serve with soy sauce and wasabi on the side.

Presentation advice

To enhance the visual appeal, you can sprinkle some black sesame seeds or microgreens over the nigiri before serving. Arrange the nigiri in a neat row or in a circular pattern for an elegant presentation.