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Tender, lightly charred squid and courgettes served build-your-own style in crisp little gem leaves, with sticky rice, quick-pickled radishes and a sharp sesame-chilli sauce.
Difficulty
medium
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Servings
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Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
For 2
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Get everything ready
Put the rinsed rice, water and salt in a lidded saucepan. Bring to the boil, cover, reduce to the lowest heat and cook without lifting the lid.
Timer available in cooking mode · 12 min
Mix the radishes with the rice vinegar, sugar and salt in a bowl. Scrunch briefly with clean hands, then set aside, stirring once while you prepare everything else.
Mix 2 tablespoons gochujang, 2 tablespoons tamari, the garlic, ginger and 1 tablespoon sesame oil. Spoon 2 tablespoons of this mixture into a small bowl for brushing later, then coat the dried squid and courgette planks with the remainder.
Whisk the rice vinegar, 1 tablespoon tamari, 1 tablespoon gochujang, sesame oil, lime juice and honey until smooth. Add 1 tablespoon water if needed for a spoonable consistency.
Remove the rice from the heat and leave it covered to steam. Just before serving, fluff it with a fork.
Timer available in cooking mode · 5 min
Arrange the lettuce leaves, drained pickled radishes, sliced spring onions, toasted sesame seeds, sauce and rice on a large platter or in separate bowls.
Step by step
Heat a barbecue, cast-iron griddle pan or grill pan until very hot. For an indoor grill, open windows or use an extractor fan. Brush the hot surface lightly with cooking oil.
Grill the courgette planks in a single layer until deeply marked and just tender, turning once. Transfer to the serving platter.
Timer available in cooking mode · 6 min
Grill the squid bodies and tentacles in batches so the pan stays fiercely hot. Cook only until opaque, curled at the edges and lightly charred; brush with the reserved paste as they cook. Avoid prolonged cooking, which makes squid tough.
Timer available in cooking mode · 3 min
Rest the squid for 1 minute, then slice the bodies into strips. Scatter over the courgettes with spring onions and sesame seeds. Let everyone fill lettuce leaves with rice, squid, courgette, radish pickles and sesame-chilli sauce.
Timer available in cooking mode · 1 min
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