Squid and octopus
Simmered squid (Ni-ika)
【Nigiri sushi: Ika (Squid)】
Simmered squid (Ni-ika) nigiri is a traditional sushi topping, especially in Edomae-style sushi. It is made by briefly simmering squid such as Surume ika with the skin on in a mixture of soy sauce, sugar, and mirin until just tender. It is then glazed with a reduced sauce made from the simmering liquid. Because squid becomes tough when overcooked, it is heated only for a short time. Spear squid (Yari ika) and Japanese common squid (Surume ika) are primarily used.
There is also a dish called “Inrozume,” which consists of small squid simmered in a sweet-and-salty broth and stuffed with seasoned rice. A very similar dish, “Ika-meshi,” involves stuffing raw rice into the body of a raw squid and simmering it. Ni-ika is now only occasionally served at sushi restaurants that preserve the Edomae tradition.
(Updated May 1, 2026)
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