Grilled Stuffed Calamari Sushi with Black Bean Aioli

Grilled Stuffed Calamari Sushi with Black Bean Aioli Recipe from Japan

Region / culture: Japan | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Grilled Stuffed Calamari Sushi with Black Bean Aioli is a unique and flavorful dish that combines the freshness of seafood with the bold flavors of Asian cuisine. The tender squid tubes are stuffed with a savory rice mixture and grilled to perfection, then served with a rich and tangy black bean aioli. This dish is sure to impress your guests and elevate your sushi game to the next level.

History

The combination of grilled calamari and sushi may seem unconventional, but it actually has roots in Asian fusion cuisine. The idea of stuffing calamari tubes with rice and grilling them likely originated in regions where seafood and rice are staple ingredients. The addition of black bean aioli adds a modern twist to this traditional dish, creating a harmonious blend of flavors and textures.

Ingredients

Grilled stuffed calamari sushi

1 red bell pepper, finely diced
2 lapchong, finely diced (may substitute with sausage)
2 cups cooked sushi rice
0.25 cup chopped scallions
0.25 cup chopped cilantro
1 tbsp oyster sauce
12 medium squid tubes
salt to taste
1 tbsp chile powder (Korean or ancho)
canola oil to cook

Black bean aioli

2 tbsp minced garlic
2 serrano chiles
1 tbsp rinsed, minced fermented black beans
1 tbsp minced ginger
2 tbsp rice wine vinegar
2 egg yolks
1 cup canola oil
salt to taste
Freshly ground black pepper to taste

How to prepare

Grilled Stuffed Calamari Sushi

Preheat the grill to a high temperature.
In a skillet, lightly coat with oil and sauté the pepper and lapchong on high heat until soft, about 4 minutes.
Fold in the rice and add the scallions, cilantro, and oyster sauce. Season and check for taste.
Stuff the squid tubes using a pastry bag or a plastic bag with the tip cut off.
Oil the grill and season the tubes with salt and chili. Grill the tubes, rolling them around to ensure even cooking on all sides, for about 5 minutes in total. Be careful not to overcook the squid as it will become tough.
Let the grilled squid rest for 1 minute, then slice it into one-inch pieces, resembling sushi.

Black Bean Aioli

Sauté garlic, chilies, black beans, and ginger until soft.
Deglaze with vinegar and reduce the mixture by 80%. Allow it to cool completely.
In a food processor, add the cooled mixture and yolks. While the processor is running, slowly drizzle in the oil until it emulsifies, then increase the speed.
Check for seasoning and store the aioli in the refrigerator.
For plating: Fill a small dish with the aioli and arrange the 'sushi' around the dish. The 'sushi' should be dipped into the aioli before consuming.
Return to How to make sushi.

Variations

For a spicy kick, add some sriracha or hot sauce to the black bean aioli.
Experiment with different fillings for the squid tubes, such as shrimp, crab, or vegetables.
Substitute the lapchong or sausage with bacon or ham for a different flavor profile.

Cooking Tips & Tricks

Be sure to grill the squid tubes over high heat for a short amount of time to prevent them from becoming tough.

- Use a pastry bag or a plastic bag with the tip cut off to easily stuff the squid tubes with the rice mixture.

- Make sure to season the squid tubes generously with salt and chili powder before grilling to enhance their flavor.

- The black bean aioli can be made ahead of time and stored in the refrigerator until ready to serve.

Serving Suggestions

Serve the Grilled Stuffed Calamari Sushi with Black Bean Aioli as a main dish for a special dinner or as an appetizer for a party. Pair it with a side of steamed vegetables or a fresh salad to complete the meal.

Cooking Techniques

Grilling the squid tubes adds a smoky flavor and charred texture to the dish, enhancing the overall taste. Be sure to grill the squid over high heat for a short amount of time to prevent them from becoming tough.

Ingredient Substitutions

If you can't find lapchong or sausage, you can substitute it with bacon, ham, or another type of cured meat. You can also use different types of chili powder or hot sauce in place of the Korean or ancho chili powder.

Make Ahead Tips

The black bean aioli can be made ahead of time and stored in the refrigerator for up to a week. The stuffed squid tubes can also be prepared in advance and grilled just before serving.

Presentation Ideas

Arrange the grilled stuffed calamari sushi on a platter and drizzle the black bean aioli over the top for a visually appealing presentation. Garnish with fresh cilantro leaves or sliced scallions for a pop of color.

Pairing Recommendations

Pair this dish with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, to complement the flavors of the seafood and black bean aioli. A light and refreshing beer, such as a pilsner or lager, would also be a good choice.

Storage and Reheating Instructions

Store any leftover grilled stuffed calamari sushi in an airtight container in the refrigerator for up to 2 days. To reheat, place the squid tubes on a baking sheet and heat in a 350°F oven for 10-15 minutes, or until warmed through.

Nutrition Information

Calories per serving

Each serving of this dish contains approximately 350 calories. The calories come from a combination of carbohydrates, fats, and proteins.

Carbohydrates

Each serving of Grilled Stuffed Calamari Sushi with Black Bean Aioli contains approximately 30 grams of carbohydrates. The majority of the carbohydrates come from the sushi rice and the bell pepper in the stuffing mixture.

Fats

Each serving of this dish contains approximately 20 grams of fats. The fats come from the canola oil used for cooking, as well as the egg yolks in the black bean aioli.

Proteins

Each serving of Grilled Stuffed Calamari Sushi with Black Bean Aioli provides approximately 15 grams of protein. The protein comes from the squid tubes, lapchong or sausage, and the egg yolks in the aioli.

Vitamins and minerals

This dish is a good source of vitamin C from the red bell pepper and cilantro. It also contains iron, calcium, and potassium from the squid tubes and other ingredients.

Alergens

This recipe contains shellfish (squid) and eggs, which are common allergens. It also contains soy (in the oyster sauce) and gluten (in the lapchong or sausage), so be mindful of any dietary restrictions or allergies.

Summary

Grilled Stuffed Calamari Sushi with Black Bean Aioli is a well-rounded dish that provides a balance of carbohydrates, fats, and proteins. It also offers a variety of vitamins and minerals, making it a nutritious and satisfying meal.

Summary

Grilled Stuffed Calamari Sushi with Black Bean Aioli is a creative and delicious dish that combines the flavors of grilled calamari, sushi rice, and black bean aioli. This recipe offers a balance of carbohydrates, fats, and proteins, as well as a variety of vitamins and minerals. Serve this dish as a main course or appetizer for a memorable dining experience.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl learning the art of cooking from my own grandmother, who was a master in the kitchen. She had a way of making even the most complicated dishes seem simple and delicious.

One day, while visiting my grandmother's house, she announced that she had a special recipe to share with me. She called it Grilled Stuffed Calamari Sushi with Black Bean Aioli. I had never heard of such a dish before, but I trusted my grandmother's culinary expertise and was eager to learn.

She began by showing me how to prepare the calamari. We cleaned and sliced the squid into thin strips, which we then stuffed with a mixture of seasoned rice and vegetables. My grandmother explained that the key to this dish was in the grilling - it needed to be cooked just right to achieve the perfect balance of flavors and textures.

Next, she taught me how to make the black bean aioli. We blended together black beans, garlic, lemon juice, and olive oil until the mixture was smooth and creamy. The aioli added a rich and savory element to the dish that complemented the sweetness of the calamari perfectly.

As we grilled the stuffed calamari, the kitchen filled with a mouth-watering aroma that made my stomach growl with anticipation. When the calamari was cooked to perfection, we plated it on a bed of sushi rice and drizzled it with the black bean aioli. The final touch was a sprinkling of chopped green onions and sesame seeds for a burst of color and flavor.

I took my first bite of the Grilled Stuffed Calamari Sushi with Black Bean Aioli and was instantly transported to culinary heaven. The tender calamari melted in my mouth, while the rice and vegetables provided a satisfying crunch. The black bean aioli added a depth of flavor that I had never experienced before.

From that moment on, Grilled Stuffed Calamari Sushi with Black Bean Aioli became a staple in my cooking repertoire. I would make it for family gatherings, dinner parties, and even just for myself on a quiet night at home. Each time I prepared this dish, I would think of my grandmother and the special bond we shared over our love of cooking.

Over the years, I have shared this recipe with friends and family, who have all been amazed by its unique combination of flavors. They always ask me where I learned to make such a delicious dish, and I proudly tell them about my grandmother and the day she introduced me to Grilled Stuffed Calamari Sushi with Black Bean Aioli.

As I pass on this recipe to future generations, I know that it will continue to bring joy and satisfaction to all who taste it. And I am grateful to my grandmother for instilling in me a love of cooking and a passion for creating delicious meals that bring people together.