Squid Nigiri Recipe

Rinse rice

Place 1.5 cups short-grain sushi rice in a fine-mesh strainer. Rinse under cold running water, gently rubbing the grains, until the water runs nearly clear (about 2–3 minutes). Drain well.

Soak and cook

Transfer rinsed rice to a small pot or rice cooker. Add 180 ml water. If using a pot, soak rice 20–30 minutes before cooking. Bring to a gentle boil, then reduce heat to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and rest, covered, 10 minutes.

Season rice

While rice cooks, combine 3 tbs rice vinegar, 1 tbs sugar, and 1/2 tsp salt in a small bowl and stir until dissolved. Transfer hot rice to a wooden or wide shallow bowl (sushi-oke if available). Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon using slicing motions to avoid crushing grains. Fan the rice as you fold to cool it to body temperature (about 5–8 minutes). Cover with a damp towel to keep moist.

Prepare squid

Using clean hands and a sharp knife, open the squid tube flat by slicing along one side and gently pressing it open to form a rectangle. Remove any remaining cartilage. Pat the squid dry with paper towel. If the tube is thick, slice it thinly on a slight bias into pieces approximately 2.5–3 inches long and 1–1.5 inches wide — sized to drape over rice nigiri.

Tenderize (optional) and lightly cure

Sprinkle 1 tsp kosher salt evenly over the squid pieces and gently rub for 30 seconds to loosen surface moisture and slightly tenderize. Rinse quickly and pat dry. If you prefer a mild cure, brush or sprinkle 1 tsp rice wine vinegar over the slices and let rest 1–2 minutes, then pat dry again. For extra tenderness, briefly score the flesh with a very shallow crosshatch (optional) but keep slices intact.

Shocking (for texture)

Fill a bowl with 500 ml ice water. Optionally, blanch the squid slices in boiling water for 6–10 seconds only, then immediately transfer to ice water to stop cooking. This step is optional and depends on squid freshness and thickness — short blanching firms and slightly curls the edges. Pat dry thoroughly after chilling.

Finish

Lightly brush each slice with 1/2 tsp neutral oil (or a drop of toasted sesame oil for aroma) to give sheen and mouthfeel. Keep squid chilled until assembly.

Form rice oblongs

Wet your hands with a mix of water and a little rice vinegar (to prevent sticking). Take about 20–24 g of seasoned rice (roughly 2 tbs) and shape it into an oblong nigiri mound by gently pressing and molding—firm enough to hold but not compacted. Repeat to make 8–10 pieces (servings yield below).

Place squid

Drape a prepared squid slice over each rice mound. If pieces are larger than the rice, tuck the ends underneath gently. Press lightly so the squid adheres to the rice; do not compress the rice.

Add wasabi and roe

Option A: Place a small dab (a pea-sized amount) of wasabi between the rice and squid before laying the squid, for subtle heat. Option B: After placing the squid, garnish the center of each slice with a small pinch of masago or tobiko (about 1/4 tsp per piece) to add color and a burst of ocean flavor.

Serve

Arrange the squid nigiri on a chilled plate. Serve immediately with soy sauce and pickled ginger on the side. Consume within 30–60 minutes for best texture and freshness.