If whole, pull tentacles from tubes and discard beak. Rinse squid under cold water. Pat dry with paper towels. Slice tubes into 1/4-inch rings; leave tentacles whole or halved if large.

Tenderize and salt

Lightly toss the squid pieces with 1 tsp kosher salt and 1 tsp white pepper. Let rest 5 minutes, then rinse briefly and pat dry. This step firms texture and removes excess surface moisture.

Make marinade

In a bowl combine 2 tbsp sesame oil, 2 tbsp rice wine vinegar, 1 tbsp soy sauce, 1 tsp sugar, 1 tsp minced garlic, and 1 tsp grated ginger. Whisk until sugar dissolves.

Marinate squid

Add squid to the marinade and toss to coat. Let sit 10–15 minutes while preparing other ingredients (do not marinate much longer or acid will toughen squid).

Mushrooms, Bamboo & Vegetables

Rehydrate wood ear mushrooms

Place 1/2 cup dried wood ear mushrooms in a bowl. Cover with warm water and soak 20–30 minutes until soft. Drain, squeeze out excess water, and trim any tough stems. Slice into thin strips if large.

Prepare bamboo and cucumber

Drain and rinse 1/2 cup canned bamboo shoots, then julienne or slice into thin matchsticks. Thinly slice 1/2 cup seeded cucumber. Combine mushrooms, bamboo shoots, cucumber, and 2 tbsp sliced scallions in a mixing bowl.

Blanch vegetables (optional)

For slightly softer bamboo and mushrooms, bring a small pot of water to a boil, blanch bamboo and mushrooms for 30 seconds, then shock in ice water and drain well. Proceed to combine with cucumber and scallions.

Cook squid

Sear or blanch squid

Option A - Quick sear: Heat 1 tsp neutral oil in a large skillet over high heat until shimmering. Add marinated squid in a single layer and sear 45–60 seconds, stirring once, until just opaque and slightly browned. Remove immediately to avoid rubberiness. Option B - Poach: Bring a pot of lightly salted water to a gentle boil. Drop squid in and cook 30–45 seconds until opaque. Remove with a slotted spoon and cool briefly.

Cool squid

Spread cooked squid on a tray to cool to room temperature (or chill briefly). This prevents the salad from wilting the vegetables.

Dressing & Finish

Make final dressing

To the reserved marinade bowl, add 1 tsp toasted sesame seeds, 1 tsp chili oil (optional), 1 tsp neutral oil, 1 tsp lime juice, and 1/2 tsp salt. Whisk to combine. Taste and adjust acidity or salt as needed (add up to 1 tbsp more rice vinegar or 1/2 tsp more sugar to balance).

Assemble salad

Add cooled squid to the bowl with mushrooms, bamboo, cucumber, scallions, and cilantro (if using). Pour the dressing over everything and toss gently to combine, ensuring all components are coated.

Rest and serve

Let the salad rest 10 minutes at room temperature for flavors to meld, or chill 15–20 minutes for a cold salad. Before serving, sprinkle with remaining toasted sesame seeds and an extra drizzle of sesame oil or chili oil if desired.