Squid Teriyaki Lunch Box Recipe

Prepare the squid

Rinse squid under cold water. Pat dry with paper towels. Remove cartilage and cut tubes into 1/2-inch rings; leave tentacles whole or halve if large. Lightly score the outside of tubes in a shallow crosshatch to help tenderize and encourage even cooking.

Season

Toss squid with 1/2 tsp salt and 1/4 tsp black pepper. Let rest 5 minutes.

Make teriyaki sauce

In a small bowl whisk together 4 tbs soy sauce, 2 tbs mirin, 1 tbs sake, 1 tbs brown sugar, 1 tsp grated ginger, 1 tsp minced garlic, and 1 tsp sesame oil until sugar dissolves.

Cook squid

Heat 2 tbs vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add squid in a single layer (work in two batches if needed). Sear 40–60 seconds per side until just opaque and lightly golden — do not overcook or squid will become tough. Remove squid to a plate and keep warm.

Finish sauce

Return skillet to medium heat and pour in the teriyaki sauce. Bring to a gentle simmer and let reduce 1–2 minutes. Mix 1 tsp cornstarch with 1 tbs water to make a slurry; whisk into the simmering sauce to thicken slightly, simmer 30 seconds more. Taste and adjust seasoning (add a pinch of salt if needed).

Coat squid

Add the cooked squid back to the skillet and toss quickly to coat in the glossy sauce for 20–30 seconds to warm through. Turn off heat and sprinkle with toasted sesame seeds and sliced scallions.

Rinse 1 cup short-grain rice under cold water until water runs clear. Drain and combine with 1.1 cups water in a pot with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let steam, covered, 10 minutes.

Fluff rice with a fork and stir in 1 tsp rice vinegar and 1/4 tsp salt. Keep warm for assembly.

Combine 2 tbs rice vinegar, 1 tsp sugar, 1/4 tsp salt and 1 tbs water in a small bowl. Stir until sugar and salt dissolve.

Add the thinly sliced cucumber and julienned carrot to the dressing, toss to coat. Let sit at least 10 minutes (or refrigerate up to 2 hours) to lightly pickle and crisp.

Blanch broccoli: bring a small pot of salted water to a boil, add florets and cook 1 minute, then transfer to ice water to stop cooking. Drain and pat dry.

Soft-boiled egg: if not prepared, bring water to a gentle boil, lower an egg in and cook 6–6.5 minutes for a jammy yolk. Transfer to ice bath, peel, and halve.

Toast nori briefly over a gas flame or dry skillet until crisp, then cut into thin strips.

Assemble lunch box: portion rice into one section of the box, place squid teriyaki beside rice, add pickled cucumber & carrot, blanched broccoli, and half a soft-boiled egg. Drizzle any remaining teriyaki sauce over the squid and rice if desired, garnish with scallions, sesame seeds, and nori strips.