Ika Roll (6 Pcs) Recipe

Cook and season rice

If you have pre-cooked sushi rice, use 1 1/2 cups. If cooking from raw, rinse 3/4 cup Japanese short-grain rice until water runs clear, then cook with 3/4 cup water (or per rice cooker instructions) and let rest 10 minutes off heat. In a small bowl, stir together 2 tablespoons rice vinegar, 1 teaspoon sugar and 1 teaspoon fine sea salt until dissolved. Gently fold the vinegar mixture into the hot cooked rice using a cutting motion to avoid mashing. Spread rice on a tray to cool to room temperature (fan lightly to help). Keep covered with a damp towel so it doesn’t dry out.

Clean and slice squid

Pat the squid tubes dry with paper towels. If not pre-cleaned, remove skin and innards, slice open along the tube to make a flat sheet, and remove any cartilage. Lay the tube flat and slice into strips about 1/2 inch wide and length about 3–4 inches so they can be laid across the roll (reserve tentacles if desired and chop finely for garnish or inside filling).

Tenderize (optional)

If squid is very firm, make shallow crisscross cuts on the inner surface (don’t cut all the way through) to help tenderize and present a pretty texture when cooked.

Marinate and quick-cook squid

In a bowl combine 1 tablespoon light soy sauce, 1 tablespoon mirin, 1/2 teaspoon sesame oil and 1/2 teaspoon sugar. Add squid strips and toss to coat. Heat a nonstick skillet over medium-high heat until hot, add squid in a single layer and cook 30–45 seconds per side until just opaque and lightly browned — do not overcook or squid becomes rubbery. Remove to a plate. Spoon any remaining marinade into the pan and reduce 30 seconds to glaze, then brush glaze onto cooked squid. Sprinkle toasted sesame seeds and sliced green onion over squid.

Prepare nori and rice

Place a sheet of nori, shiny side down, on the plastic-wrapped bamboo mat. Wet your hands in the small bowl of water and grip about 1 1/2 cups (packed) of prepared sushi rice — for six rolls with one nori sheet, you will make a single long roll and cut into 6 pieces; adjust rice amount to thin layer: spread approximately 1 to 1 1/4 cups evenly over nori leaving a 1/2-inch (1 cm) border at the far edge. Press rice gently and evenly to form a uniform layer.

Add fillings

Spread 3 teaspoons mayonnaise in a thin line across the center of the rice (mix in 1 teaspoon sriracha if you want spicy). Lay the cooked, glazed squid strips lengthwise along the mayo. Add 1/4 cup julienned cucumber and a little pickled ginger as accents. If using chopped tentacles, sprinkle a little in the line as well.

Roll and shape

Using the bamboo mat, lift the near edge of the nori and rice over the fillings, tuck and roll tightly away from you to form a cylinder. Squeeze gently with the mat to compact the roll and seal the far edge of the nori with a little water to close. Let the roll rest seam-side down for 1 minute to set.

Slice

Run a sharp knife under hot water, wipe dry, then slice the roll into 6 even pieces with a single decisive stroke for each piece. Re-wet and dry the knife between cuts for clean edges.

Arrange the six pieces on a serving plate. Dot the tops with the remaining mayo (and a little sriracha if used) or brush extra reduced glaze over the squid. Garnish with additional toasted sesame seeds, a few thin green onion slices and a small mound of pickled ginger. Serve with soy sauce and wasabi on the side.