Total Time: 55 min (Prep: 45 min | Cook: 10 min)

Ingredients:

1 red bell pepper, fine diced
2 lapchong, fine diced (may substitute with sausage)
2 cups cooked sushi rice
1/4 cup chopped scallions
1/4 cup chopped cilantro
1 tablespoon oyster sauce
12 medium sized squid tubes
Salt, to taste
1 tablespoon chile powder (Korean or ancho)
Canola oil to cook

Black Bean Aioli:

2 tablespoons minced garlic
2 serrano chiles, minced
1 tablespoon rinsed, minced fermented black beans
1 tablespoon minced ginger
2 tablespoons rice wine vinegar
2 egg yolks
1 cup canola oil
Salt and black pepper to taste

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Instructions:

Pre-heat a grill to high heat. Lightly coat a skillet with oil and saut the pepper and lapchong over high heat until tender, about 4 minutes. Stir in the rice and add the scallions, cilantro, and oyster sauce. Season and taste. Fill the squid tubes using a pastry bag or a plastic bag with the corner snipped off. Brush the grill with oil and season the tubes with salt and chile powder. Grill the tubes, turning them so all sides are evenly marked, for about 5 minutes total. Be careful not to overcook the squid, as it will become tough. Allow to rest for 1 minute, then slice into 1-inch pieces, similar to sushi.
For the Black Bean Aioli: Saut the garlic, chiles, black beans, and ginger until softened. Deglaze with vinegar and reduce by 80%. Let cool completely. In a food processor, combine the mixture with the yolks. With the processor running, slowly drizzle in the oil at first until the mixture emulsifies, then more quickly. Taste and adjust seasoning. Store in the refrigerator.
Plating: Place a small amount of aioli in a dish and arrange the 'sushi' pieces around it.

Fire up your grill and dive into this bold, fusion-inspired Grilled Squid Sushi with Black Bean Aioli! Juicy squid stuffed with flavorful rice, lapchong, and fresh herbs delivers an irresistible smoky crunchperfect for impressing at your next dinner party. Quick to grill and impossible to resist!