Jul 13 2026
Restaurants›Roy's Waikiki›Furikake Crisped Calamari Recipe

Furikake Crisped Calamari Recipe

Inspired by Roy's Waikiki
Time45m
Serves4

Bubu Arare | Siracha Aioli | Kabayaki

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Ingredients

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Calamari

Bubu Arare

Siracha Aioli

Kabayaki

Method

Prep the Calamari

  1. 1

    Clean the Calamari

    Rinse the calamari rings under cold water and pat dry with paper towels.

  2. 2

    Mix the Coating

    In a bowl, combine the all-purpose flour, cornstarch, furikake, salt, and black pepper.

Fry the Calamari

  1. 3

    Heat the Oil

    In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

  2. 4

    Coat and Fry

    Dredge the calamari rings in the flour mixture, shaking off excess. Fry in batches until golden brown, about 2-3 minutes. Remove and drain on paper towels.

Prepare the Sriracha Aioli

  1. 5

    Mix the Aioli

    In a bowl, combine the mayonnaise, sriracha sauce, lime juice, and minced garlic. Mix well and refrigerate until ready to serve.

Make the Kabayaki Sauce

  1. 6

    Combine Ingredients

    In a saucepan, combine soy sauce, mirin, and sugar. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.

Serve

  1. 7

    Plate the Dish

    Serve the fried calamari topped with bubu arare and drizzled with kabayaki sauce. Serve with a side of sriracha aioli for dipping.

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