Ika Nigiri Recipe
Make Ika Nigiri Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi rice
Ika (squid) and seasoning
Finishing & serving
Method
Sushi rice
- 1
Rinse rice
Place 1.5 cups short-grain sushi rice in a fine-mesh sieve or bowl and rinse under cold running water, swirling with your hand until the water runs clear (about 6–8 rinses). Drain for 10 minutes.
- 2
Cook rice
Combine the rinsed rice and 180 ml water in a rice cooker or a small pot. If using a pot, cover, bring to a gentle boil over medium heat, then reduce to the lowest heat and simmer 12–14 minutes without lifting the lid. Remove from heat and let rest, covered, for 10 minutes.
- 3
Season rice
While the rice rests, warm 3 tbs rice vinegar, 1 tbs sugar and 1/2 tsp salt in a small saucepan over low heat just until sugar dissolves; do not boil. Transfer the cooked rice to a wooden or nonreactive bowl. Pour the vinegar mixture evenly over the rice and gently fold with a cutting motion using a rice paddle (or spatula) to mix and cool the rice. Fan the rice or allow it to cool to body temperature (warm but not hot), about 8–12 minutes total.
Ika (squid) and seasoning
- 4
Prepare ice bath
Fill a large bowl with 2 cups ice water and set aside to chill the squid right after brief blanching if needed.
- 5
Clean and butterfly squid
If squid is whole, separate the tubular body from tentacles. Remove head, innards and transparent cartilage. Rinse body under cold water and pat dry. Open the tube by slicing lengthwise and press flat so you have a rectangular sheet of flesh. Remove the thin membrane if present and any remaining skin. Trim to a workable size and slice into 8–10 pieces roughly 3–3.5 inches long and 1.25 inches wide for nigiri.
- 6
Tenderize (optional) and blanch
To reduce toughness, lightly score the surface in a shallow crosshatch with a very sharp knife (don’t cut through). Bring a small pot of water to a rolling boil. Add 1/2 tsp kosher salt to the boiling water. Drop the squid slices into the boiling water for 10–15 seconds — just until they turn opaque and firm slightly. Immediately transfer the pieces to the ice water to stop cooking and chill for 30 seconds. Remove and pat dry thoroughly on paper towels.
- 7
Season squid
Whisk together 1 tbs mirin, 1/2 tsp light soy sauce and 1/2 tsp rice vinegar. Brush or lightly toss the squid pieces in the mixture to add subtle seasoning and shine. Let stand for 5 minutes while you form rice.
Forming & finishing
- 8
Prepare hands
Wet your palms lightly with water (to stop rice sticking) and keep a small bowl of water and a damp towel nearby. Have 1/2 tsp wasabi ready.
- 9
Form nigiri rice bases
Divide the seasoned sushi rice into 8 equal portions (about 2 tbs rice each). With wet hands, gently squeeze each portion into an oblong mound roughly 2.5 inches long and 1 inch wide — firm but not packed solid.
- 10
Assemble Ika nigiri
Spread a very thin smear (a small dab) of wasabi on the underside of each prepared squid piece where it will touch the rice. Lay the squid piece over each rice mound and press gently with the thumb and forefinger to adhere the topping to the rice. If pieces are large, trim edges so they look neat. Optionally sprinkle a pinch of toasted sesame seeds on top.
- 11
Serve
Arrange the Ika nigiri on a platter, garnish with pickled ginger, and serve immediately with soy sauce for dipping. Consume within 1–2 hours for best texture.