Squid and octopus
Boiled squid (Ni-ika)
【Nigiri sushi: Ika (Squid)】
Boiled squid (Ni-ika) nigiri is a traditional sushi topping, especially in Edomae-style sushi. It is made by simmering squid with skin on, such as Surume ika, in soy sauce and sugar until tender, then coating it with a reduced sauce made from the squid's own juices. Overcooking the squid will make the flesh tough, so it is only heated for a short time. Spear squid (Yari ika) and Japanese common squid (Surume ika) are primarily used.
A variation called Inrouzume also exists, made by simmering smaller spear squid in a sweet-salty broth. A very similar dish, Ika-meshi, involves stuffing raw rice into the body cavity of a whole squid. Ni-ika is now only occasionally seen at sushi restaurants that cherish the Edomae tradition.
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