Chargrilled sticky squid and sushi salad

Sticky, chilli coated squid, piquant sushi rice and tangy cucumber salad make a fabulous fusion style combination from Merrilees Parker
By Merrilees Parker
Chargrilled sticky squid and sushi salad
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time:
  • Effort: medium

Ingredients

Ingredients

  • 350 g sushi rice
  • 50 ml mirin

for the dressing

  • 5cm knob ginger, chopped
  • 1 clove garlic, roughly chopped
  • handful of fresh mint, flat leaf parsley and coriander
  • 0 1 limes, juice only
  • 1 tbsp light soy sauce
  • 1 tbsp clear honey
  • 2 large squid, cleaned, halved horizontally and scored
  • freshly ground salt and black pepper
  • 2 tbsp sweet chilli sauce
  • 1 tbsp sunflower oil

for the squid

  • 2 large squid, cleaned, halved horizontally and scored
  • freshly ground salt and black pepper
  • 2 tbsp sweet chilli sauce
  • 1 tbsp sunflower oil

for the salad

  • ½ cucumber, finely diced
  • 4 spring onions, thinly sliced diagonally
  • 1 red chilli, de-seeded and very finely sliced
  • 1 tbsp pickled ginger, finely chopped

to serve

  • sprig of coriander, to garnish
  • wedges of limes

Method

1. Place the rice in a sieve and rinse very well under running cold water. Drain thoroughly and put into a large pan that has a lid. Pour over 600 ml of water. Bring to the boil, then reduce the heat and simmer for about 25 minutes or until all the water has been nearly absorbed. Remove from the heat, cover with a lid and leave to stand for 10 minutes.

2. Tip the rice on to a large flat clean tray (a metallic tray is probably best as it will help the rice cool down quicker). Dress the rice with the mirin, turning frequently as this helps the rice to cool, and then wave with a fan or a magazine until the rice is room temperature (this is not essential but quite authentic).

3. To make the dressing, place the herbs into a food processor with the garlic, ginger, soy sauce, lime juice and honey. Blitz until all the ingredients are nicely chopped. Keep the machine running and slowly drizzle in the sunflower oil until you have a lovely, glossy emulsion. Refrigerate until needed.

4. Heat a heavy-based griddle pan or wok. Mix the chilli sauce and oil together, brush over the squid and season generously with salt and freshly ground pepper. Cook on each side for one minute, until lightly cooked through.

5. Mix the salad ingredients together.

6. To serve, divide the rice between four plates, top each with some salad, one quarter of the squid and some tentacles. Finish with a drizzle of the dressing and a wedge of lime.

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