Sweet squid sushi fix


Preparation info

  • Serves:


    • Difficulty


    • Ready in

      40 min

Appears in

Pimp My Rice: Over 100 inspirational rice recipes from around the world

Pimp My Rice

By Nisha Katona

Published 2017

  • About

For me, sushi rice does this rather remarkable sweet, tangy, body temperature thing like nothing else. Against the luxurious comfort of the rice, I love the fight and fragrance of the sweet aromatic squid.

Chop a few bird’s eye chillies in if you want to go hotter, as heaven forbid any corner of your mouth go unstimulated while chasing the sushi squid dragon.


  • 280 g/10 oz/scant 2 cups sushi rice
  • 5 tbsp rice vinegar
  • 1 tbsp sugar
  • ½ tsp fine sea salt


Put the rice in a large colander and rinse with cold water until the water runs clear. Leave the rice to drain for 15 minutes.

Put the rice in a saucepan and cover with 570 ml/20 fl oz/ cups cold water and bring to the boil over a medium-high heat. Reduce the heat to low, cover and simmer for 15 minutes. Remove from the heat and leave to stand, covered, for 15 minutes.

Meanwhile, bring the vinegar to a simmer in a small saucepan. Remove from the heat and whisk in the sugar and salt until dissolved. Put the vinegar mixture and the rice in a large bowl and toss to combine. Leave to cool completely.

Stir the tamarind paste into 60 ml/2 fl oz/¼ cup warm water. Add the lime juice, fish sauce, garlic, sugar, chilli sauce, onion, coriander/cilantro and mint leaves. Stir well until the sugar has dissolved.

Cut the squid into strips and lightly score the non-membraneous side of the strips in a criss-cross. Halve the tentacles.

Bring a large saucepan of water to the boil with the salt. Drop the squid into the water and cook for 45 seconds or just until it turns white. Drain in a colander, then rinse under cold water to stop the cooking process. Add the squid to the sauce and toss well.

Spoon the squid over the sushi rice and drizzle with the sauce. Sprinkle with coriander/cilantro leaves and serve immediately.