Grilled Stuffed Calamari 'Sushi' with Black Bean Ai

Name: Grilled Stuffed Calamari 'Sushi' with Black Bean Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper fine diced; 2 each lapchong, fine diced (may substitute with sausage); 2 cups cooked sushi rice; 1/4 cup chopped scallions; 1/4 cup chopped cilantro; 1 tablespoon oyster sauce; 12 each medium sized squid tubes; Salt, to taste; 1 tablespoon chile powder (Korean or ancho); Canola oil to cook; 2 tablespoons minced garlic; 2 each serrano chiles, minced; 1 tablespoon rinsed, minced fermented black beans; 1 tablespoon minced ginger; 2 tablespoons rice wine vinegar; 2 egg yolks; 1 cup canola oil; Salt and black pepper to taste

Servings: persons

1 red bell pepper fine diced
2 each lapchong, fine diced (may substitute with sausage)
2 cups cooked sushi rice
1/4 cup chopped scallions
1/4 cup chopped cilantro
1 tablespoon oyster sauce
12 each medium sized squid tubes
Salt, to taste
1 tablespoon chile powder (Korean or ancho)
Canola oil to cook
2 tablespoons minced garlic
2 each serrano chiles, minced
1 tablespoon rinsed, minced fermented black beans
1 tablespoon minced ginger
2 tablespoons rice wine vinegar
2 egg yolks
1 cup canola oil
Salt and black pepper to taste

1
Pre-heat a grill very hot.
2
In a skillet coat lightly with oil and on high heat, saute the pepper and lapchong until soft, about 4 minutes.
3
Fold in rice and add the scallions, cilantro and oyster sauce.
4
Season and check.
5
Stuff the squid tubes using a pastry bag or plastic bag with the tip cut off.
6
Oil the grill and season the tubes with salt and chile.
7
Mark the tubes, and roll them around so that all sides cook evenly, about 5 minutes total.
8
Be careful not to overcook the squid as it will get tough.
9
Let rest 1 minute then slice into one inch pieces, like sushi.
10
Saute garlic, chiles, black beans and ginger until soft.
11
Deglaze with vinegar and reduce by 80%.
12
Let cool completely.
13
In a food processor, add mixture with yolks.
14
While processor is on, drizzle in oil, slowly at first until it emulsifies, then more quickly.
15
Check for seasoning.
16
Store in refrigerator.
17
PLATING Fill a small dish with the aioli and arrange the 'sushi' around the dish.

967

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 red bell pepper fine diced, 2 each lapchong, fine diced (may substitute with sausage), 2 cups cooked sushi rice, 1/4 cup chopped scallions, and more.

Yes, Grilled Stuffed Calamari 'Sushi' with Black Bean Aioli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Stuffed Calamari 'Sushi' with Black Bean Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions