Asian cuisine – rice stuffed squids

Rice stuffed squids


  • Squid
  • Cooked rice
  • Kimchi (optional, or other vegerables like mushroom), onion, garlic
  • Soja sauce
  • Rice wine or sake
  • Lemon leaf (optional)


  • Take the skin and innards of squids off/out, and clean them thoroughly with water. 
  • Blanch squids for 1 min.
  • Cut kimchi, onion and garlic into small pieces and fry with rice. Flavour with some salt.
  • Fill the squids with rice gently, not too full, 90% should be ok, as rice will gain in volumn during cooking. Otherwise too much rich will break the squid.
  • Seal the squid with a wooden toothpick.
  • Fry the stuffed squids for 1 or 2 minutes and add water, rice wine, soja sauce, lemon leaves.
  • Stew until squids fully cooked, take them out.
  • Cut them into small pieces and serve with green vegetables. 

stuffed rice squid

Stuffed rice squids 2


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