Baby Squid Stuffed with Sushi Rice

Simon Rimmer grills a great fish course for the barbecue with this quick oriental-inspired recipe for stuffed baby squid
By Simon Rimmer
Baby Squid Stuffed with Sushi Rice
  • Rating:
  • Serves: 2
  • Cook Time: 2 minutes
  • Prep Time: 15 minutes plus 30 mins marinating time
  • Effort: easy


For the rice

  • 100 g cooked sushi rice
  • 25 ml rice vinegar, or Mirin
  • 75 g cooked brown shrimps, shelled
  • 1 lime, grated zest
  • 6 squid
  • black pepper

For the marinade

  • 2 limes, juice only
  • 100 ml light soy sauce
  • dashes of fish sauce
  • handfulchopped coriander
  • 1 red chilli
  • olive oil, for grilling

For the dressing

  • 2 tsp wasabi
  • 100 ml vegetable oil
  • dashes of sesame oil
  • 35 ml mirin, (Japanese rice vinegar)
  • watercress, to serve


1. Season the rice, and add the vinegar, shrimps and lime zest.

2. Stuff the squid with the rice mixture and lay it in a shallow dish.

3. Mix all the ingredients for the marinade and pour over the squid. Leave for 30 minutes to marinate.

4. Remove the squid from its marinating liquid, and pat dry on kitchen paper. Brush with oil and barbecue for one minute on each side over hot coals.

5. Mix all the ingredients for the dressing together and drizzle over the watercress. Serve with the hot squid.

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