Squid Roll Sashimi

Preparation info

    • Difficulty


Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

  • About

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.


  • 4 cleaned squid bodies, each weighing about 115g/4 oz
  • 4 sheets of nori seaweed
  • 1 tbsp wasabi powder
  • 4 spring onions
  • Kikkoman soy sauce, to serve


    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 membrane. Wash the squid thoroughly. Trim the opened squid to the largest rectangle you can cut. (Freeze any trimmings and squid tentacles for use in a fish soup.) Score the outside of the squid in a neat close crisscross pattern, taking care not to cut too deeply.

    Prepare the nori: cut a rectangle to the same size as each of the pieces of squid and toast them by holding over the lowest flame for a few seconds until crisp. If you do not have a gas hob, then put it under a low grill – but take care, as it burns very easily.

    In one of the small dipping bowls, make some wasabi paste by mixing the powder with an equal amount of cold water β€’ Clean and trim the spring onion.