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CRUNCHY SQUID HAND ROLLS

INGREDIENTS :

63g sushi rice (i.e. short-grain rice), 1/3 cup of water,
1 piece of kombu (i.e. seaweed), 1/2T sushi rice seasoning, 3 large sheets of toasted nori (i.e. paper-thin sheets of dried seaweed), 1 squid (large), 4T Japanese mayonnaise, 2 cups of oil, some Japanese pickled daikon.

SEASONINGS:
(1) some lemon juice.
(2) 4T all-purpose flour, 1t ground black pepper, 1t grated sea salt.

PREPARATION :

1. Wash sushi rice under cold running water till the water through it is completely clear; Leave in the strainer to drain for 60 minutes; Arrange the rice in a pan with 1/3 cup of water and a piece of kombu; Bring to the boil over a high heat; Remove the kombu; Cover the pan; Turn to a medium-low heat; Simmer for 10 minutes; Turn off the heat; Leave it with the lid for 15 minutes.
2. Arrange the hot rice in a sushi-oke (large and very shallow bowl); Pour 1/2T sushi rice seasoning over the top; Mix well with a rice spatula and hand; Fan the rice till it cools at the room temperature; Cover with a clean moist but not wet cloth till ready to use.
3. Pull the mantle away from tentacles; Cut off the eyes and mouth; Discard the innards, bones, ink sacs, purple skin and the fins; Rinse well; Drain; Cut the mantle into strips; Cut the tentacles into long sections; Marinate in seasoning (1) for 10 minutes.
4. Add seasoning (2) to a plastic bag; Shake well.
5. Add 2 cups of oil to a fry pan; Bring to the boil over a high heat; Add the squid from the step 3 to the seasonings (2); Shake well to have the squid evenly coated; Turn to a low heat; Remove the squid from the bag and slowly slide into the pan; Turn to a high heat; Deep-fry over a high heat for 90 seconds; Remove and drain on kitchen paper; Turn off the heat; Divide the squid into 6 equal portions.
6. Divide the sushi rice from the step 2 into 6 equal portions.
7. Cut each sheet of nori into halves.
8. Cut Japanese pickled daikon into batons; Divide into 6 equal portions.
9. Lay a piece of the nori on the counter; Evenly spread a portion of the sushi rice on the nori, leaving 1/3 nori empty; Arrange a portion of the squid from the step 5 on the rice; Drizzle with some mayonnaise; Arrange a portion of the pickles in line next; Roll the nori into a cone, folding the bottom corner in while rolling; Stick the join together with some crushed sushi rice (repeat the step 8 till the ingredients are used up).