Making a Spicy Squid and Korean Grilled Shrimp With Rice and Seaweed Rolls requires planning. But Ian Zoellers promises that the effort will be worth it.
The Johnson County Community College student chef came up with this recipe while making one of his favorite stir-fry dishes at an Asian restaurant where he used to work. The result, he said, was “something like a stir-fry squid in a sushi roll.”
“I think it works well together,” Zoellers says. “It’s spicy but the rice is sweet so it kind of balances out.”
Begin by making your sushi zu, which is the rice marinade. It needs to be stored overnight in the refrigerator. Then make the sweet Sriracha marinade. That also needs to be stored in the refrigerator for at least an hour, or until ready for use.
From there, Zoellers takes you step by step.
His best tip? Use a sushi mat to roll out the sushi. You can do the rolling by hand, but the mat is so much more forgiving, he says.
With sushi, “that’s the big thing— making it as beautiful as possible.”
STEP BY STEP
About the column
Cooking 101 is a bimonthly column exclusive to The Star designed to introduce home cooks to basic cooking techniques. The recipe, food styling and photography are a joint project between culinary students and instructors at Johnson County Community College’s Hospitality Management Program.
About the chef
Recipe and food styling by Ian Zoellers, 26, a second-year student in the Johnson County Community College culinary program. He is an apprentice at Café Blackadder in Warrensburg, Mo.
Spicy Squid and Grilled Shrimp With Rice and Seaweed Rolls
Makes 8 servings
For the sushi zu:
4 heaping tablespoons sugar
6 tablespoons rice vinegar
1 ounce konbu (dried kelp, available at most international markets)
Sweet Sriracha sauce:
1/4 cup honey
1/4 cup Sriracha
1/4 teaspoon sesame oil
3 cups short-grain sushi rice
3 cups water
24 jumbo black tiger shrimp
2 tablespoons soy sauce
2 scallions, thinly sliced
7 garlic cloves minced, divided
5 tablespoons fresh grated ginger, divided
6 sheets nori (dried seaweed)
1/2 to 1 tablespoons vegetable oil
8 baby squid, cleaned by removing the fins and the back bone, cut into 1/2-inch strips
1 tablespoon Indonesian sambal oelek chili paste (available at most international markets)
1/2 teaspoon salt
1 (.75-ounce) Haitai coarse Korean red pepper powder (available at most international markets)
Garnishes: 1 large or 2 small cucumbers peeled, seeded, cut into battonet (1/4- by 1/4- by 2 1/2-inches), pickled ginger, wasabi paste
To make sushi zu: Combine sugar, rice vinegar and konbu in a small saucepan. Cook over low heat until sugar dissolves. Store liquid in the refrigerator overnight.
To make Sweet Sriracha: In a medium bowl combine honey, Sriracha and sesame oil and whisk. Store in the refrigerator until ready to use.
To make rice: Wash rice in a strainer until water runs clear. Drain rice and combine with 3 cups water and a pinch of salt. Bring rice to a boil, reduce to simmer, cover and cook over low heat 18-20 minutes.
In a large bowl, combine shrimp, soy sauce, scallions, half the garlic and half the ginger. Let marinate for 30 minutes to 1 hour
When rice is done, place in a non-metal bowl. Using a spatula, spread the rice in an even layer. Pour sushi zu over rice and mix together. Pile rice on one side of bowl. In a slicing motion, break up all clumps of rice. This motion also cools down the temperature of the rice, making it easier to roll.
Wrap a wooden sushi mat twice with plastic wrap. Lay out nori with the shiny side down against the sushi mat. Evenly distribute about 1/2 cup rice across the bottom of the nori. Using the sushi mat, bring the bottom of the nori over the rice and continue to roll into a cylindrical shape. Pinch the bottom of the roll while lightly pressing down on the top to make an even, uniform shape. Push in the ends of the roll to keep any rice from falling out. A little bit of water on the end of the nori will help it stick if you are having trouble. Cut roll into 8 pieces.
To make the squid: Heat vegetable oil in sauté pan over medium-high heat. Sauté squid with reserved garlic and ginger, sambal oeleck, salt and Korean pepper powder. Cook 2-3 minutes; be careful not to overcook or the squid will become rubbery. Remove from pan and set aside.
To make the shrimp: Heat grill on high 5-10 minutes. Remove shrimp from marinade and cook 1-2 minutes per side. Remove from grill when finished cooking and assemble your plate. If your shrimp are small, place them on skewers for easier turning and removal from the grill.
To serve: Lay your rice rolls over a bed of the cucumbers with pickled ginger and wasabi. Serve squid and shrimp in a bowl or lay shrimp out around the outside of the bowl.
Per serving: 463 calories (8 percent from fat), 4 grams total fat (1 gram saturated), 217 milligrams cholesterol, 76 grams carbohydrates, 31 grams protein, 628 milligrams sodium, trace dietary fiber.