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Japanese Recipe for Calamari Sashimi or Ika Moriawase


  • 1 large calamari tube (cleaned)
  • 1 sheet nori seaweed
  • 1 cucumber (cut into strips)
  • wasabi paste
  • 2 tbsp udonji
  • chives
  • 1 tsp plum paste
  • white or black sesame seeds
To prepare:  
  • This recipe calls for 3 different ways of preparing the calamari. Cut the calamari into three equal parts
    Calamari Dish #1
  • Cut 1st calamari piece into 5 mm strips
  • Mix the strips with the plum paste
  • Place the prepared strips onto an attractive shallow dish
  • Sprinkle with white or black sesame seeds
    Calamari Dish #2 (Calamari Rolls)
  • Take one piece of the calamari and make shallow outlines on the outside
  • Turn calamari over, the cut side down first
  • Cut the seaweeed to the shape of the calamari and place on top
  • Line cucmber along the centre and roll up
  • Slice into rolls about 1 cm thick
  • Serve with the wasabi paste and soy sauce
    Calamari Dish #3
  • Cut the last piece of calamari into 5 mm thick strips
  • Arrange the calamari into a martini glass and spoon over the udonji stock
  • Garnish with clives


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