How to tenderize squid for ika nigiri?
I was at a Sushi restaurant in San Diego today and ordered some squid nigiri. Although it had been roughly scored with a knife, it was still quite chewy. I'm assuming it was yari-ika.
Is there a way to prepare squid for nigiri that's less rubbery?
Best Answer
Squid gets rubbery when overcooked and it happens really fast, so you should just blanch it for just a few seconds and immediately cool it in icy water. I used to score the squid on the outside (with a criss-cross pattern, not too deep) to prevent it from warping during the cooking process. It also adds a nice texture.
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Quick Answer about "How to tenderize squid for ika nigiri?"
Squid gets rubbery when overcooked and it happens really fast, so you should just blanch it for just a few seconds and immediately cool it in icy water. I used to score the squid on the outside (with a criss-cross pattern, not too deep) to prevent it from warping during the cooking process. It also adds a nice texture.How do you prepare squid for sushi?
Squid SashimiCan you make sushi with squid?
Squid weighing between 2 to 4.5 pounds are best for sushi. Because of the thickness of the skin, a good sushi chef will thinly and decoratively slice the ika, as pictured below. Good ika has a wonderful sweetness that increases as the piece is chewed, and a fresh ocean aroma.What kind of squid is used for sushi?
Ika nigiri sushi is a traditional Japanese type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of squid. The dish has a rich flavor and a texture that is firm and slimy, slightly chewy but not rubbery.Ika (squid \u0026 cuttlefish) Nigiri Variations! -Preparation-
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