Advertisement
Squid Roll Sashimi
- Difficulty
Easy
By Alastair Little and Richard Whittington
Published 1993
Some people find the idea of raw squid unattractive, but it is delicious and has the most unusual texture that contrives to be both resilient to the bite and meltingly tender.
Ingredients
4 115 g 4 oz 4
Method
Mise en Place
First prepare the squid: cut along one side of each of the squid bodies and open out. (There is a line like a seam running along the back of the squid: cut along this.) Clean the squid very carefully, using a blunt knife to scrape the inside free of all ink, membranes and innards. Turn over and repeat the cleaning process for the outside skin, peeling away the outer memb
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe