📝 About This Recipe
Ika Nigiri is a testament to the beauty of Japanese minimalism, where the subtle sweetness of pristine squid meets the tang of seasoned vinegared rice. This recipe focuses on the 'Yari Ika' (Spear Squid) style, utilizing delicate cross-hatch scoring techniques to transform a potentially chewy texture into a melt-in-your-mouth delicacy. Enhanced with a hidden layer of spicy wasabi and a bright citrus finish, this dish offers a clean, oceanic profile that is both refreshing and deeply satisfying.
🥗 Ingredients
The Sushi Rice (Shari)
- 2 cups Koshishikari or Sushi Rice (short-grain Japanese rice)
- 2 cups Filtered Water (for cooking rice)
- 1/4 cup Rice Vinegar (high quality)
- 1.5 tablespoons Granulated Sugar (dissolved into vinegar)
- 1 teaspoon Sea Salt (fine grain)
- 1 piece Kombu (2-inch square, optional)
The Seafood
- 2 large tubes Sashimi-grade Squid (Ika) (cleaned, skin and membranes removed)
Aromatics and Garnishes
- 2 tablespoons Hon-Wasabi (freshly grated or high-quality paste)
- 6-8 pieces Fresh Shiso Leaves (halved lengthwise)
- 1 piece Sudachi or Lime (for zest and juice)
- 1 teaspoon Toasted White Sesame Seeds (for garnish)
- 1 pinch Maldon Sea Salt (for finishing)
For Serving
- 1/4 cup Japanese Soy Sauce (Shoyu) (for dipping)
- 2 tablespoons Pickled Ginger (Gari) (as a palate cleanser)
👨🍳 Instructions
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1
Rinse the sushi rice in a bowl with cold water, swirling with your hand. Drain and repeat 4-5 times until the water runs completely clear to remove excess starch.
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2
Place the rice and 2 cups of water in a rice cooker with the kombu. Let it soak for 30 minutes before starting the cook cycle. If using a stovetop, bring to a boil, then simmer on low for 15 minutes, covered.
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3
While the rice cooks, prepare the 'Tezu' (vinegar seasoning). Whisk the rice vinegar, sugar, and salt together until fully dissolved. Set aside.
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4
Transfer the hot cooked rice to a 'Hangiri' (wooden tub) or a large glass bowl. Gradually pour the vinegar mixture over the rice while using a cutting motion with a rice paddle to incorporate without mashing the grains.
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5
Fan the rice with a hand fan or piece of cardboard for 5 minutes while mixing to cool it quickly and achieve a glossy finish. Cover with a damp cloth to keep at room temperature.
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6
Prepare the squid. Ensure the tubes are split open into flat sheets. Carefully scrape off any remaining thin internal membranes with the back of your knife.
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7
Perform 'Matsukasa-giri' (pinecone cut). Lay the squid flat and make very shallow diagonal incisions across the surface, about 2mm apart. Rotate 90 degrees and repeat to create a diamond pattern. Do not cut all the way through.
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8
Slice the scored squid into rectangular pieces approximately 1 inch wide and 2 inches long, suitable for draping over a rice ball.
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9
Prepare a small bowl of water with a splash of rice vinegar to dampen your hands. This prevents the rice from sticking to your fingers.
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10
Wet your hands and pick up about 20g of rice. Gently shape it into a small, oblong mound (the size of a thumb) using your palm and fingers. Do not squeeze too hard; the rice should be airy.
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11
Pick up a piece of squid with your other hand. Use your index finger to smear a tiny dot of wasabi onto the underside of the squid.
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12
Place a half-leaf of shiso on the rice, then drape the squid (scored side up) over the shiso and rice. Gently press the sides of the squid to hug the rice mound.
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13
Finish the nigiri by lightly brushing the top of the squid with a drop of sudachi juice and a tiny sprinkle of sea salt and sesame seeds.
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14
Arrange the finished nigiri on a slate or wooden board and serve immediately with soy sauce and ginger on the side.
💡 Chef's Tips
Always use 'Sashimi-grade' seafood to ensure safety and the best flavor profile. If the squid feels too slippery, pat it dry thoroughly with paper towels before scoring; moisture is the enemy of precise knife work. Never refrigerate the sushi rice once it is seasoned, as this will make the grains hard and dull; keep it at room temperature. The scoring (cuts) on the squid isn't just for looks—it breaks down the tough fibers, making the squid tender and allowing it to hold onto seasonings better. Apply soy sauce by dipping the squid side (fish-down), not the rice side, to prevent the rice from falling apart and over-absorbing salt.
🍽️ Serving Suggestions
Pair with a chilled Junmai Ginjo Sake, which has fruity notes that complement the sweetness of the squid. Serve alongside a warm bowl of Miso Soup with silken tofu to balance the cool temperature of the sushi. A side of Sunomono (cucumber salad) provides a crunchy, acidic contrast to the soft texture of the Ika. Green tea (Sencha or Matcha) is the traditional palate cleanser between different types of nigiri. If making a platter, serve the Ika early in the meal as it is a lighter, more delicate flavor compared to fatty tuna or eel.