Squid Bowl Recipe

Cook rice

Rinse the short-grain rice under cold water until the water runs nearly clear. Drain. Combine rinsed rice and 2 1/4 cups water in a medium pot, bring to a boil covered, then reduce to a low simmer and cook 15 minutes or until water is absorbed. Turn off heat and let sit, covered, for 10 minutes.

Season rice

While rice rests, whisk together 2 tablespoons rice vinegar, 1 teaspoon sugar, and 1 teaspoon salt until dissolved. Transfer rice to a shallow bowl, gently fold in the vinegar mixture with a rice paddle or spatula to cool slightly and season. Keep covered and warm.

Slice the cucumber very thin (mandoline or knife) into rounds or half-moons. In a bowl, combine 3 tablespoons rice vinegar, 2 tablespoons water, 1 teaspoon sugar, and 1/2 teaspoon salt; stir until dissolved. Add cucumber, toss to coat, and let sit at room temperature for at least 10 minutes while you prepare other components. Drain before serving.

Whisk together 3 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon rice vinegar, 2 tablespoons fresh orange juice, 1 teaspoon sesame oil, 1 teaspoon grated ginger, 1 teaspoon honey, and 1/4 teaspoon red pepper flakes in a small bowl. Taste and adjust balance: add more honey for sweetness, or a splash more vinegar for brightness. Reserve 2 tablespoons for cooking squid and the rest for drizzling over bowls.

Prepare squid: pat squid tubes and tentacles very dry with paper towels. If tubes are intact, slice into 1/2-inch rings; leave tentacles whole or halved if large.

Season squid lightly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss minced garlic with squid so it's evenly distributed.

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 2 tablespoons neutral oil. When oil shimmers, add the squid in a single layer (cook in two batches if necessary to avoid crowding). Sear for 30–45 seconds without moving, then flip and cook another 30–45 seconds. Squid cooks very fast; total time per piece should be about 1–1.5 minutes until opaque and just firm. Remove to a plate.

Return the skillet to medium heat, add 1 tablespoon butter. Add reserved 2 tablespoons citrus-soy dressing and lemon juice; let it warm and reduce for 30 seconds. Return cooked squid to pan and toss briefly to coat and reheat (about 20–30 seconds). Remove from heat immediately to avoid overcooking.

Divide seasoned rice among 4 bowls (about 1/2 cup cooked rice per bowl as a base, or adjust).

Top each bowl with an even portion of warm dressed squid.

Arrange quick-pickled cucumber on the side of each bowl and add optional soft-boiled egg halves if using.

Drizzle remaining citrus-soy dressing over the bowls (about 1/2 tablespoon per bowl) and sprinkle sliced scallions, fried shallots, and toasted sesame seeds. Add microgreens or cilantro and nori strips if desired.

Serve immediately while squid is warm. Provide lemon wedges on the side for extra acidity.