- 1 cup sushi rice
- 5 to 6 ounces (6 baby) squid
- 2 tablespoons rice wine
- 2 tablespoons Korean gochujang paste
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- Few dashes Asian sesame oil
- 2 teaspoons peanut or other flavorless oil
- Large handful fresh baby corn, or green beans, cut into 1/2-inch chunks
- 6 thin or 3 large scallions, sliced
Put the sushi rice on to cook following the package instructions or in a rice cooker following its instructions.
Cut the tentacles out of the squid bodies, then slice the calamari into rings and put them in a bowl with the tentacles and the 2 tablespoons rice wine. Leave for 15 minutes, then strain, reserving the liquid in a bowl.
To this bowl add the Korean pepper paste, soy sauce, sugar, and few dashes of sesame oil, and stir to combine.
Add the drained squid and stir-fry for another until the squid turns opaque, about 1 to 2 minutes.
Add the sauce and stir-fry for 30 seconds or so, until piping hot. Divide the calamari between 2 bowls of the sushi rice and serve
Fresh squid can be cut into rings and frozen with the tentacles for up to 3 months, in a resealable bag with as much air as possible squeezed out. But first check with your fish seller or supermarket that the squid has not been previously frozen. Thaw overnight in the refrigerator, on a plate to catch drips.