Grilled Stuffed Calamari Sushi with Black Bean Aioli
Ingredients
- ==
- 1 red bell pepper finely diced
- 2 lapchong finely diced (may substitute with sausage)
- 2 cup cooked glutinous rice|sushi rice
- ¼ cup chopped scallions
- ¼ cup chopped cilantro
- 1 tbsp oyster sauce
- 12 medium squid tubes
- salt to taste
- 1 tbsp red chile powder|chile powder (Korean or ancho)
- canola oil to cook ==
- 2 tbsp minced garlic
- 2 serrano pepper|serrano chiles
- 1 tbsp rinsed, minced fermented black beans
- 1 tbsp minced ginger
- 2 tbsp rice vinegar|rice wine vinegar
- 2 egg yolks
- 1 cup canola oil
- salt to taste
- Freshly ground black pepper to taste
- ==
- Pre-heat a grill very hot. In a skillet coat lightly with oil and on high heat, sautee the pepper and lapchong until soft, about 4 minutes. Fold in with rice and add the scallions, cilantro and oyster sauce. Season and check. Stuff the squid tubes using a pastry bag or plastic bag with the tip cut off.
- oil the grill and season the tubes with salt, and chile. Mark the tubes, and roll them around so that all sides cook evenly, about 5 minutes total. Be careful not to overcook the squid as it will get tough. Let rest 1 minute then slice into one-inch pieces, like sushi. ==
- Sauté garlic, chiles, black beans and ginger until soft. Deglaze with vinegar and reduce by 80%. Let cool completely. In a food processor, add mixture with yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies then more quickly. Check for seasoning. Store in refrigerator.
- For Plating: Fill a small dish with the aioli and arrange the 'sushi' around the dish. The 'sushi' should be dipped before consumed. How to make sushi|Return to How to make sushi
This article uses material from the "Grilled Stuffed Calamari Sushi with Black Bean Aioli" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
