Chewy Squid Rice Sausage: A Special Recipe Using Leftover Rice
Explosion of Savory Flavor! Special Squid Rice Sausage Made with Leftover Rice
Tender squid bodies are stuffed with fluffy rice and steamed to create a delightful Squid Rice Sausage! Transform your leftover rice into an impressive dish. The chewy texture of the squid combined with the savory rice creates a flavor that everyone from kids to adults will love. Simple seasonings add a deep umami, making it even more special.
Squid Rice Sausage Ingredients- 2 squids
- 1.5 cups rice (leftover rice can be used)
- 1/2 carrot (about 60g), finely minced
- 1 green onion, finely chopped (white part preferred)
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (Mirin or Sake)
- 1 Tbsp sesame oil (for stir-frying)
- 1 Tbsp all-purpose flour (for stuffing)
- Pinch of black pepper
- 1.5 cups water (for cooking rice)
Rice Seasoning (Tablespoon measurement)- 1 Tbsp tuna extract (or soy sauce)
- 1 Tbsp sesame oil
Dipping Sauces- Soy sauce
- Hot mustard
- Gochujang sauce (Spicy Korean chili paste sauce)
- 1 Tbsp tuna extract (or soy sauce)
- 1 Tbsp sesame oil
Dipping Sauces- Soy sauce
- Hot mustard
- Gochujang sauce (Spicy Korean chili paste sauce)
Cooking Instructions
Step 1
First, rinse 1.5 cups of rice under running water until clean. Drain the rinsed rice in a sieve and let it soak for at least 30 minutes. This helps the rice become chewier and more delicious when cooked. If using leftover rice, you can skip the soaking step and use it directly.
Step 2
While the rice is soaking, prepare the vegetables for the filling. Peel the carrot and mince it very finely, until almost unnoticeable. Finely minced vegetables blend well with the rice inside the squid sausage.
Step 3
Finely chop the green onion. It’s best to avoid vegetables with high water content (like onions, mushrooms, zucchini, etc.) for the filling, as too much moisture can make the rice mushy and affect the sausage’s shape.
Step 4
Now it’s time to prepare the squid. Have two fresh squids ready. We will use both the bodies and tentacles.
Step 5
Carefully separate the squid bodies from the tentacles. Thoroughly clean out the hard cartilage (pen) and ink sac from the inside of the bodies. Remove the guts, eyes, and beak from the tentacles. Rinse everything under cold running water.
Step 6
This step helps to shape the squid bodies and makes them easier to stuff. Bring a pot of water to a rolling boil. Then, fill a bowl with the hot water. Dip the prepared squid into the hot water and immediately remove it. Repeat this process 2-3 times. The squid should firm up slightly.
Step 7
This quick blanching process firms up the squid bodies, making them hold their shape better for stuffing, and also makes the tentacles easier to chop.
Step 8
Set the blanched squid bodies aside. Finely chop the squid tentacles to prepare them for the filling. Chopping the tentacles small ensures a good texture when mixed with the rice.
Step 9
Time to make the stir-fried filling. Heat 1 tablespoon of sesame oil in a pan or wok over medium-low heat. Add the chopped green onion and minced garlic, and stir-fry until fragrant.
Step 10
Once the green onions are lightly browned and fragrant, add the chopped squid tentacles and minced carrots. Increase the heat to high and stir-fry for about 2 minutes. Add 1 tablespoon of cooking wine to remove any fishy smell, and finish with a pinch of black pepper.
Step 11
In the inner pot of your rice cooker, combine the soaked rice (or leftover rice) and the stir-fried squid and vegetable mixture. Add the seasoning ingredients for the rice: 1 tablespoon of tuna extract (or soy sauce) and 1 tablespoon of sesame oil. Mix well with a spatula to evenly distribute the seasoning.
Step 12
Using the same cup you used for the rice, add 1.5 cups of water. Adjust the water level as you normally would for cooking rice. Select the ‘white rice’ or ‘regular’ cooking mode on your rice cooker.
Step 13
Your delicious Squid Rice is ready! A wonderful aroma will fill your kitchen. The rice should be fluffy yet moist, with just the right amount of seasoning. It’s delicious enough to eat on its own!
Step 14
Now, let’s stuff the squid bodies with the cooked rice to make the sausage. Sprinkle 1 tablespoon of all-purpose flour inside the squid body. Close the opening and invert the squid, shaking it gently. This will lightly coat the inside with flour, acting as a binder to prevent the rice from leaking out.
Step 15
Fill the floured squid bodies with the prepared rice, pressing it down gently. Don’t overfill; aim to fill about 80% of the body’s capacity. Overfilling can cause the rice to expand and burst the squid while steaming. Leave the very end of the opening empty.
Step 16
Use a skewer or toothpick to carefully seal the open end of the squid body, tucking in the edges to secure the filling.
Step 17
To prevent the sausage from bursting during steaming, poke 4-5 small holes in the outside of the squid body with a skewer or fork. These holes allow steam to escape, releasing internal pressure and keeping the sausage intact.
Step 18
Place the prepared squid sausages in a steamer basket over boiling water. Cover with a lid and steam over medium heat for about 10 minutes. This is enough time for the squid to cook through and the rice to heat up.
Step 19
Voila! After 10 minutes, your beautifully steamed Squid Rice Sausage is ready, with steam gently rising. The sausages are intact, with no bursting or leakage. Let them cool slightly before slicing; this will help them hold their shape better for a prettier presentation.
Step 20
Serve the finished Squid Rice Sausage with your favorite dipping sauces. Try it with sweet and tangy Gochujang sauce, soy sauce mixed with hot mustard, or just a dab of hot mustard for a wonderful meal or a delightful appetizer.
Step 21
Each bite offers a delightful contrast between the chewy squid and the moist, savory rice. The seasoning is perfectly balanced, making it enjoyable without being overwhelming. Just a few pieces are very satisfying and can serve as a complete meal.
Step 22
Squid rice sausage made with sticky rice holds its filling together well, even when lifted. It remains moist and chewy even when cooled, making it an excellent option for lunchboxes.
Step 23
If you have any leftover rice mixture that didn’t fit into the squid, you can turn it into another delicious dish! Shape the remaining rice into small patties, dip them in egg batter, and pan-fry them to create ‘Squid Rice Pancakes’. Enjoy every part of this meal! Enjoy your cooking!
