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Squid Sushi (Squid Nigri)

Squid Sushi (Squid Nigri)

Course : Appetizers
Regions : Asian
Servings : 4
Cooking Time : 30 Minutes

Chef Gautam Kumar
Squid ( Cleaned and skinned) 150 g
Shiso Leaves / Basil 8 nos
Hand Vinegar 2 Tablespoon
Rice Vinegar 60 ml (Half Cup)
Cooked Vinegared Rice.
0ne third of total portion
Accompaniments (To Serve)
Pickled Ginger
Japanese Soy Sauce
Sushi Rolling Mat (Makisu)


  1. Make the Vinegared rice (sumeshi) (see the Recipe), mix the hand vinegar in a small bowl and keep aside.
  2. Mix wasabi powder with water to a paste of muddy (clay - like) consistency.
  3. Wet hand with in hand vinegar mixture, Take a handful (2-3 tablespoon) of cooked Vineyard Rice on one hand and mould into a rectangular cylinder shape of approximately 2 X 1 X 1 inch. Put a little (tiny) bit of wasabi paste on top and cover with shiso leaves or bay leaves.
  4. Top it with the squids
  5. Serve with the pickled ginger and Japanese soya.