イカ寿司（下北地域）
Ika-zushi from Shimokita (Squid Stuffed with Sushi Rice)

English Version

Features of Squid Sushi (Shimokita Region)

“Sugata-zushi” Made with a Whole Squid

In the Shimokita region, a rustic local dish features squid bodies stuffed with finely cut cabbage and tentacles, then lightly marinated in sweet vinegar. It offers a satisfying crunch and a clean, refreshing finish.

Crunchy Cabbage and Savory Tentacles

Lightly salted cabbage keeps a crisp bite, while briefly blanched tentacles add savory depth. With each chew, the squid’s natural sweetness blooms.

Easy to Enjoy with a Sweet-Vinegar Finish

A quick salt rub and a gentle sweet-vinegar soak tame any odor; resting in the refrigerator lets the flavors meld. It’s a great make-ahead item for gatherings and potlucks.

Recipe

Ingredients (2 medium squid / serves 4–6 as an appetizer)

• Sashimi-grade squid (medium; bodies cleaned) … 2
• Cabbage … 200 g (finely shredded)
• Tentacles … from 2 squid (finely chopped)
• Carrot … 30 g (julienned; optional)
• Ginger … 10 g (julienned)
• Salt … 1 tsp (for salting cabbage; about 1%)

Sweet Vinegar (Awase-zu)

• Rice vinegar … 150 ml
• Sugar … 2½ tbsp
• Salt … 1/2 tsp
• Sake … 1 tbsp
• Kombu … 1 piece (5-cm square; optional for umami)

Instructions

1. Prep: Sprinkle salt over the cabbage and rest 10 minutes; squeeze out excess moisture. Blanch tentacles in boiling water for 10–15 seconds, shock in ice water, pat very dry, and chop.
2. Make the sweet vinegar: Briefly simmer the sake to evaporate alcohol. Remove from heat; add rice vinegar, sugar, salt, and kombu to dissolve. Cool completely.
3. Prepare the squid bodies: Remove the quill, inner membrane, and any remaining innards; pat dry. If tearing is a concern, you may leave the outer skin on.
4. Make the stuffing: In a bowl, combine cabbage, tentacles, carrot, and ginger. Moisten lightly with about 2 tsp of the sweet vinegar.
5. Stuff: Fill the squid bodies from the opening in small portions. Pack as fully as possible to help the slices hold their shape. Secure the opening with 2–3 toothpicks or small skewers.
6. Marinate: Arrange in a shallow container or bag and pour in the sweet vinegar. Press with plastic wrap directly on the surface and add a light weight (300–500 g). Refrigerate 4–6 hours, preferably overnight, turning once.
7. Finish: Remove toothpicks and slice into 1.2–1.5 cm rings. Plate neatly and brush with a little extra sweet vinegar if you like.

Chef’s Tip

Drain the stuffing thoroughly so the rolls don’t split and flavors stay bright. Filling the bodies to near capacity helps the slices keep their shape. Leaving the skin on firms the flesh and makes cleaner cuts; peel it off if you prefer a softer bite. A touch of yuzu peel or shredded shiso lifts the aroma.

Nutritional Value (per person, approx.; 5–6 slices)

• Calories: 130–200 kcal
• Protein: 15–20 g
• Fat: 2–4 g
• Carbohydrates: 8–15 g (from sugar & vegetables)
• B vitamins, copper, taurine (from squid) / Dietary fiber (from cabbage)

High protein, low fat. You can reduce sugar to taste. If the vinegar is too sharp, dilute slightly with dashi after marinating for a milder finish.

History

Rooted in Coastal Preservation Traditions

Born from home techniques of light salting and vinegar-pickling for simple preservation, it’s long been served for celebrations and as a shared dish.

Endless “Stuffed” Variations

Each household tweaks the mix—cucumber, carrot, ginger, shiso, and more. Finely chopped tentacles boost umami and texture, adding a distinct “Shimokita” character.