Food Network: Grilled Stuffed Calamari 'Sushi' with Black Bean Aioli

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Grilled Stuffed Calamari 'Sushi' with Black Bean Aioli
Recipe courtesy Ming Tsai

Ingredients
1 red bell pepper fine diced
2 each lapchong, fine diced (may substitute with sausage)
2 cups cooked sushi rice
1/4 cup chopped scallions
1/4 cup chopped cilantro
1 tablespoon oyster sauce
12 each medium sized squid tubes
Salt, to taste
1 tablespoon chile powder (Korean or ancho)
Canola oil to cook

Directions
Pre-heat a grill very hot. In a skillet coat lightly with oil and on
high heat, saute the pepper and lapchong until soft, about 4 minutes. Fold in 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. 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.

Ingredients
BLACK BEAN AIOLI
2 tablespoons minced garlic
2 each serrano chiles, minced
1 tablespoon rinsed, minced fermented black beans
1 tablespoon minced ginger
2 tablespoons rice wine vinegar
2 egg yolks
1 cup canola oil
Salt and black pepper to taste

Directions
Saute 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.
PLATING Fill a small dish with the aioli and arrange the 'sushi' around the dish.