Squid-Stuffed Rice recipe - ingredients, nutrition and when to eat it
This Japanese dish is made by stuffing squid with glutinous rice and slowly cooking it in a soy-based seasoning.
This Japanese dish is made by stuffing squid with glutinous rice and slowly cooking it in a soy-based seasoning. The chewy rice pairs wonderfully with the squid’s sweet-and-savory flavor, making it perfect for a warm evening meal.
Japanese · 50 minutes to cook
Nutrition (per 576.5g serving): 419.9 kcal · protein 38.2g · carbohydrate 51.6g · fat 3g · sodium 2162.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Fill the squid to no more than 70% of its body so it does not burst as the rice cooks.
Tips: Squid can become tough if cooked over high heat for too long, so keep the heat low.
Tips: Let it cool for about 5 minutes after cooking so the rice filling firms up and is easier to slice.
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Ingredients (1 serving)
- Squid — 1 pc
- Glutinous rice — 0.3 cup
- Soy sauce — 1.5 Tbsp
- Mirin — 1 Tbsp
- Sugar — 1 tsp
- Ginger — 10 g
- Water — 300 ml