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Ika Sushi (イカ寿司) – Squid Sushi
More recipes: Japanese recipes · Sushi recipes · All Asian recipes
Ika Sushi (イカ寿司) – Squid Sushi
Laura Chen
2
30 Minuten
0 Minuten
460
Japanese
Main course
Ika sushi is a classic type of Japanese sushi in which thin slices of tender raw squid sit on small mounds of seasoned sushi rice. The dish is known for its subtle texture and fresh taste of the sea.
Ingredients
- 1 fresh squid, cleaned and cut into thin slices
- 200 g sushi rice
- 240 ml water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 1 tsp wasabi
- 4 tbsp soy sauce for dipping
- 20 g pickled ginger
Instructions
- Rinse the sushi rice under cold water until the water stays clear.
- Cook the rice with the stated amount of water. After cooking, let it rest covered for 10 minutes.
- Heat the rice vinegar, sugar and salt in a small pot until the sugar and salt have dissolved. Do not boil.
- Pour the vinegar mixture over the warm sushi rice and fold in gently, seasoning the rice without crushing it.
- Let the rice cool completely.
- Shape small mounds of rice and lay a slice of squid on each.
- Dab a little wasabi on the squid, to taste.
- Arrange the ika sushi on a plate and serve with soy sauce and pickled ginger.
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More recipes: Japanese recipes · Sushi recipes · All Asian recipes