Grilled Firefly Squid
Sushi Rice, Sesame Seeds, Chives, Uni, Caviar
Chef Cheng Lin of Shota Omakase | New York
Yield: 4 servings
Adapted by StarChefs | December 2024 | Photo: Alexander Zeren
INGREDIENTS
16 pieces firefly squid, beak, eyes, and spines removed
60 grams cooked sushi rice
4 teaspoons ground sesame seeds
2 teaspoons sliced chives
16 pieces Hokkaido Bafun uni
4 teaspoons golden Osetra caviar
METHOD
Prepare and heat charcoal grill. Place squid on stainless steel skewers. Grill until lightly charred on both sides. Transfer to a clean work surface and remove from skewers. Reserve 4 squid and cut remaining 12 squid into 4 pieces each. Transfer to a donabe. Add rice, sesame seeds, and chives. Mix to combine, then cover with lid. Let sit until mixture is warm throughout and desired flavor is achieved. In four serving bowls, place 1 large spoonful rice-squid mixture. Top with 4 pieces uni followed by 1 teaspoon caviar and 1 reserved whole squid.
