Sumi Ika Nigiri

Ingredients

• 200g (7 oz) fresh squid 200g (7 oz) fresh squid
• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 4 tablespoons rice vinegar 4 tablespoons rice vinegar
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon salt 1 teaspoon salt
• Sesame seeds, for garnish Sesame seeds, for garnish
• Soy sauce, for serving Soy sauce, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 1g, 0.2g
• Carbohydrates (total, sugars): 54g, 3g
• Protein: 6g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions.
2. 2.
   In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved.
3. 3.
   Once the rice is cooked, transfer it to a large bowl and pour the vinegar mixture over it. Gently fold the rice with a wooden spatula to evenly distribute the seasoning. Let the rice cool to room temperature.
4. 4.
   Preheat a charcoal grill or grill pan over medium-high heat.
5. 5.
   Clean the squid and pat it dry with paper towels. Score the squid in a crisscross pattern on both sides.
6. 6.
   Grill the squid for 2-3 minutes on each side until it is cooked through and has a slight char.
7. 7.
   Remove the squid from the grill and let it cool slightly. Slice the squid into thin strips.
8. 8.
   Take a small handful of sushi rice and shape it into a rectangular mound using wet hands.
9. 9.
   Place a slice of grilled squid on top of the rice mound.
10. 10.
    Garnish with a sprinkle of sesame seeds.
11. 11.
    Serve the Sumi Ika Nigiri with soy sauce on the side.

Treat your ingredients with care...

• Squid — Make sure to score the squid before grilling to prevent it from curling up and to allow the flavors to penetrate evenly.

Tips & Tricks

• If you don't have access to a charcoal grill, a grill pan or even a regular stovetop pan can be used to cook the squid.
• For an extra burst of flavor, marinate the squid in a mixture of soy sauce, ginger, and garlic before grilling.
• Experiment with different toppings such as thinly sliced green onions or a drizzle of spicy mayo for added flavor.

Serving advice

Serve the Sumi Ika Nigiri as an appetizer or as part of a sushi platter. Arrange the nigiri neatly on a serving plate and garnish with additional sesame seeds and a sprig of fresh herbs for an elegant touch.

Presentation advice

To enhance the visual appeal, arrange the Sumi Ika Nigiri in a symmetrical pattern on a rectangular sushi plate. The contrasting colors of the squid and rice will create an eye-catching display.