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1
Put the sushi rice on to cook following the package instructions or in a rice cooker following its instructions.
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2
Cut the tentacles out of the squid bodies, then slice the calamari into rings and put them in a bowl with the tentacles and the 2 tablespoons rice wine.
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3
Leave for 15 minutes, then strain, reserving the liquid in a bowl.
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4
To this bowl add the Korean pepper paste, soy sauce, sugar, and few dashes of sesame oil, and stir to combine.
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5
Put a wok or large, heavy-based frying pan over medium heat and, when it's hot, add the 2 teaspoons peanut oil.
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6
Add the sliced corn and scallions and stir-fry for 2 minutes
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7
Add the drained squid and stir-fry for another until the squid turns opaque, about 1 to 2 minutes.
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8
Add the sauce and stir-fry for 30 seconds or so, until piping hot.
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9
Divide the calamari between 2 bowls of the sushi rice and serve
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10
Freeze Note
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11
Fresh squid can be cut into rings and frozen with the tentacles for up to 3 months, in a resealable bag with as much air as possible squeezed out.
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12
But first check with your fish seller or supermarket that the squid has not been previously frozen.
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13
Thaw overnight in the refrigerator, on a plate to catch drips.
