Grilled Stuffed Calamari Sushi with Black Bean Aioli

Grilled stuffed calamari sushi

 * 1 red bell pepper finely diced
 * 2 lapchong finely diced (may substitute with sausage)
 * 2 cup cooked sushi rice
 * ¼ cup chopped scallions
 * ¼ 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

Grilled Stuffed calamari Sushi

 * 1) Pre-heat a grill very hot. In a skillet coat lightly with oil and on high heat, sautee the pepper and lapchong until soft, about 4 minutes. Fold in with rice and add the scallions, cilantro and oyster sauce. Season and check. Stuff the squid tubes using a pastry bag or plastic bag with the tip cut off.
 * 2) oil the grill and season the tubes with salt, and chile. Mark the tubes, and roll them around so that all sides cook evenly, about 5 minutes total. Be careful not to overcook the squid as it will get tough. Let rest 1 minute then slice into one-inch pieces, like sushi.

Black bean aioli

 * 1) Sauté garlic, chiles, black beans and ginger until soft. Deglaze with vinegar and reduce by 80%. Let cool completely. In a food processor, add mixture with yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies then more quickly. Check for seasoning. Store in refrigerator.
 * 2) For Plating: Fill a small dish with the aioli and arrange the 'sushi' around the dish. The 'sushi' should be dipped before consumed.

Return to How to make sushi