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1
Carefully remove the tentacles and innards from the squid.
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2
Insert a knife into the body, and cut it open on the opposite side of the cartilage.
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3
Rinse in water and remove any viscosity.
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4
Remove the fin.
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5
Do this carefully so as not to remove any of the flesh from the body.
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6
Peel off the skin from where the fin was removed.
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7
The skin should come off easily if the squid is fresh.
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8
Trim off the edges.
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9
Save the trimmed off parts to use with the innards and fin in a different dish.
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10
Trim the flesh into a rectangular shape.
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11
(These trimmings can be used for sashimi, or added to the innards and fin for a different dish.)
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12
Score the outer surface of the squid evenly with 5 mm spaces in between each cut.
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13
The depth of the cuts should be about 1/2 the thickness of the flesh.
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14
Be careful not to cut too deep.
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15
Place the sheet of nori seaweed on top of the inner surface of the squid, then roll the squid parallel to the score marks.
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16
With the sealed side down, slice the roll into 1 cm thick pieces.
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17
Place shiso leaves on a plate, then arrange the squid on top.
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18
Add a dab of wasabi, then it's ready to serve.
