1Cut squid at 45-degree angle diagonally 1 cm wide into slices
2Fire torch the squid for about a minute and immediately put into the ice water for 5 secs.
3Remove from the ice water and place on kitchen towel to absorb excess moisture on a towel.
4Using a blow torch, lightly torch the edges of the squid for about 5 secs. Set aside.
5Take a small palm-sized amount of sushi rice with wet hands and gently press together to make a ball.
6Dip one end of the sushi ball to coat with yukari.
7Place the squid on a cloth or square cling wrap and place the sushi rice ball with yukari-coated side onto the squid. Wrap and twist together to form a firm ball. Unwrap and gently remove the sushi ball.
8Place on the serving plate so that the squid on the top of the rice ball.
Recipe: Chef Tadao Fujisaki/Allspice Institute