Rinse the squid tentacles under cold water and pat very dry with paper towels. Trim any tough bits and separate any joined sections so pieces are roughly bite-sized (about 1–2 inches). Drying thoroughly is essential for crispness.

Make batter

In a large bowl whisk together all-purpose flour, cornstarch, rice flour, baking powder, salt, black pepper and garlic powder until evenly combined.

Add cold liquid

Slowly pour the ice cold sparkling water into the dry mix while whisking just until a slightly lumpy batter forms. Batter should coat but not be gloopy — adjust with a tablespoon more water or flour if needed. Keep the batter cold by placing the bowl over a larger bowl with ice or refrigerate for 10 minutes.

Heat oil

Pour neutral oil into a deep pot or deep-fryer to a depth of 2–3 inches (enough to fully submerge the tentacles). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise steadily.

Batter and fry

Working in small batches (do not overcrowd), dip dried squid tentacles into the chilled batter, letting excess drip back into the bowl. Gently lower into hot oil and fry until golden and crisp, about 2–3 minutes per batch depending on piece size. Turn as needed for even color.

Drain and rest

Remove tentacles with a slotted spoon to a wire rack set over a sheet tray or paper towels. Lightly season immediately with a pinch of salt and a squeeze of lemon if desired. Allow 1–2 minutes to crisp further while frying remaining batches.

Wasabi Mayo

While the oil is heating or during the frying window, whisk together mayonnaise, wasabi paste, lime juice, soy sauce, honey and 1 teaspoon water until smooth. Taste and adjust heat by adding more wasabi if desired, and thin to dipping consistency with the extra water or lime juice. Season with salt to taste. Chill until ready to serve.

Furikake, Garnish & Finish

Arrange fried squid tentacles on a platter or individual plates. Sprinkle furikake evenly over the hot tentacles so it adheres. Scatter sliced scallions and microgreens over the top. Serve immediately with wasabi mayo on the side and lemon wedges for squeezing.

Optional: For extra presentation, lightly dust a bit more furikake into the mayo or sprinkle a pinch of furikake into the batter for subtle umami.