Do use sushi rice for this recipe as normal rice won't work.
INGREDIENTS
For the rice
350 g/12 oz sushi rice
50 ml/2 fl oz Mirin (a sweet Japanese rice wine or saké)
For the dressing
Handful each of fresh mint, flat leaf parsley and coriander (roots intact)
1 garlic cloves, roughly chopped
5cm/1inch piece peeled root ginger, chopped
1 tbsp light soy sauce
Juice of a lime
tbsp clear honey
6 tbsp sunfllower oil
Half a cucumber, finely diced
4 spring onions, finely sliced on the angle
1 red finger chilli, de-seeded and very finely sliced
tbsp pickled ginger, finely chopped
For the squid
2 large squid ,cleaned, halved horizontally and scored
2 tbsp sweet chilli sauce
tbsp sunflower oil
Maldon sea salt and freshly ground pepper
Lime wedges
Sprig of coriander to garnish
Recipe continues
METHOD
Place the rice in a sieve and rinse very well under running cold water. Drain thoroughly and put into a large pan that has a lid. Pour over 600 ml/1 pint of water. Bring to the boil, then reduce the heat and allow to simmer for about 25 minutes or until all the water has been nearly absorbed. Remove from the heat, cover with a lid and leave to stand for 10 minutes.
Tip the rice on to a large flat clean tray - a metallic is probably best as it will help the rice cool down quicker. Dress the rice with the mirin, turning frequently as this helps the rice to cool, and then wave with a fan or a magazine until the rice is room temperature (this is not essential but quite authentic!).
Make the dressing. Throw the herbs into a food processor with the garlic, ginger, soy sauce, lime juice and honey. Blitz until all the ingredients are nicely chopped. Slowly drizzle in the sunflower oil until you have a lovely, glossy emulsion. Keep in the fridge until you need it.
Heat a heavy-based griddle pan and a wok. Brush the oil over the squid and season generously with salt and freshly ground pepper. Cook on each side for one minute. Until scored and lightly cooked through. Mix all the remaining ingredients into the salad. Mix the sweet chilli sauce with the lime to make the dressing. To serve divide the rice between four plates, top each with one half of the squid and some tentacles and a wedge of lime. Finally finish with a drizzle of the dressing and a wedge of lime.