Ika Nigiri (1 Pc) Recipe

Warm the cooked short-grain sushi rice to near room temperature or slightly warm (not hot). If rice is fully chilled, microwave a small bowl covered for 8–10 seconds to take the chill off.

Gently fold the sushi vinegar into the rice: sprinkle the 0.5 tsp seasoned rice vinegar evenly over the 0.12 cup of rice and use a cutting motion with a rice paddle or spoon to mix, avoiding smashing the grains. Sprinkle the 0.05 tsp kosher salt while folding to season evenly.

Wet your hands with water (optionally a few drops of rice vinegar in the water to prevent sticking). Take the seasoned rice and form an oblong rice ball about 1.25–1.5 inches long and 0.75 inches wide, compressing gently so it holds shape but is not dense (this is one nigiri portion).

Prepare the squid mantle: if not already prepped, remove any skin and thin membrane from the inside of the mantle and pat dry. Slice a 25 g piece of cleaned squid into a single strip approximately 3–3.5 inches long, 1–1.25 inches wide, and 1/8 inch thick. If you prefer a slight chew, score the top with shallow diagonal cuts (crosshatch) on the flesh side—do not cut through.

Place about 0.25 tsp of wasabi in the center underside of the squid strip (or lightly smear on the top of the rice). If you prefer less heat, use a light dab. The wasabi acts as glue and flavor bridge.

Set the squid strip over the rice: place the wasabi-smeared side down onto the rice mound. Using your fingers, press gently at the center and ends so the squid conforms to the rice without squashing the rice. The piece should look tidy with squid slightly overhanging the rice edges.

If using, lightly grate a small pinch (0.1 tsp) of yuzu or lemon zest over the squid for brightness, or lay a small cilantro leaf or shiso on top for aroma.

Serve immediately with about 1 tsp soy sauce on the side for dipping. Nigiri is traditionally dipped fish-side down to avoid saturating the rice.