Squid is a difficult sushi to prepare into a nigiri. It is very stiff compared to fishes, and the sushi rice doesn’t settle with it so easily.
The tategaeshi method (vertical flip) is used when made into a nigiri which uses less flipping on the hand and prevents the squid from falling off the sushi rice during preparation.
Vertical slits are made so it is easier to create the arch on top of the sushi.
When the squid is extra fresh, it is translucent. The sushi rice and wasabi are visible underneath the flesh . But this does not last very long, and it becomes opaque white very quickly, so it doesn’t mean it is old if it is opaque.
The appearance has a transparent look to it and will eventually turn to a more brown like color. Evidently it will turn to white after being caught, thus making it easy to tell how fresh it is over time. The fresher the better obviously if you want to taste it at its best.
Squid requires to be chewed more than other fishes. The more you chew, the more flavors will come out. It becomes a creamy texture and coats your mouth with its sweet flavors. Grated ginger or perilla leaf is often accompanied with it.
A normal squid sushi uses the mantle or the hood. Some people prefer the tentacles which are poached. This is called ika gesoor squid leg.
Popular style: Nigiri
Popular condiments: Wasabi, Shoga, Shiso