Teriyaki squid stuffed with sushi rice
A teriyaki twist on a Japanese classic—juicy, full of flavour and easy to prepare. These squid skewers are a great way to add something new and unexpected to your next barbecue.
Ingredients
Also:
Preparation
Step 1
100 g green salad – 3 tbsp sushi ginger – 3 spring onions, sliced – 3 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Yuzu
Wash the salad, spin it dry and remove any thick stalks. For the dip, slice the ginger into strips and mix with the spring onions and the Kikkoman Yuzu Ponzu.
Step 2
4 squid tubes – 250 g cooked sushi rice – Wooden skewers
Rinse and drain the squid tubes. Fill with the sushi rice, being careful not to pack them too tightly. Seal the open ends with the wooden skewers.
Step 3
4 tbsp Kikkoman Teriyaki BBQ Sauce with Honey & Smoky Taste
Grill the squid over a medium heat on the barbecue or in a grill pan for 10 minutes. Then brush all over with the Kikkoman Teriyaki BBQ-Sauce Honey, turning regularly—this should take another 2 minutes.
Step 4
2 tbsp salted peanuts – 1 yuzu (or lime)
Roughly chop the peanuts in a food processor. Sprinkle over the squid, slice it into thick pieces and arrange on salad leaves. Serve with the yuzu quarters and the ginger–yuzu dip.
Tip
You’ll find our best and easiest basic recipe for sushi rice here:
Yuzu is Japan’s most prized citrus fruit—and the reason we created Kikkoman Yuzu Ponzu. It tastes wonderful even without additional citrus fruits. But if you find fresh yuzu at the market, grate a little zest over the squid for an amazing aroma!
Recipe-ID: 1657
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100 g green salad – 3 tbsp sushi ginger – 3 spring onions, sliced – 3 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Yuzu
Wash the salad, spin it dry and remove any thick stalks. For the dip, slice the ginger into strips and mix with the spring onions and the Kikkoman Yuzu Ponzu.
4 squid tubes – 250 g cooked sushi rice – Wooden skewers
Rinse and drain the squid tubes. Fill with the sushi rice, being careful not to pack them too tightly. Seal the open ends with the wooden skewers.
4 tbsp Kikkoman Teriyaki BBQ Sauce with Honey & Smoky Taste
Grill the squid over a medium heat on the barbecue or in a grill pan for 10 minutes. Then brush all over with the Kikkoman Teriyaki BBQ-Sauce Honey, turning regularly—this should take another 2 minutes.
2 tbsp salted peanuts – 1 yuzu (or lime)
Roughly chop the peanuts in a food processor. Sprinkle over the squid, slice it into thick pieces and arrange on salad leaves. Serve with the yuzu quarters and the ginger–yuzu dip.
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