Lomi Style Squid

Ingredients

• 227 g (½ lb)cleaned calamari or squid, sliced
• 120 ml each (½ cup each)sake and water
• ½lemon
• 2 mediumonions, coarsely chopped
• 4 mediumtomatoes, coarsely chopped
• 120 ml (½ cup)green onion, chopped
• 2 tspHawaiian salt
• 30 ml (2 tbsp)cider vinegar
• 30 ml (2 tbsp)patis (fish sauce)

Instructions

1. 1

   Boil the squid

   Put the squid, sake, water and lemon in a small saucepan over medium heat. Bring to a rapid boil.

2. 2

   Remove from heat

   Take the saucepan off the heat.

3. 3

   Rest and drain

   Leave the squid to stand for 5 minutes, then drain it.

4. 4

   Mix the salad

   In a mixing bowl, toss the squid with the remaining ingredients.

5. 5

   Chill before serving

   Refrigerate the salad for 30 minutes to 1 hour before serving. The source recipe states that it serves 2–3.

What is lomi-style squid?

Lomi lomi salmon is a Hawaiian dish built around finely mixed fish, tomatoes and onion. This version swaps in squid, keeping the familiar fresh, tangy combination while changing the main ingredient.

The squid is briefly boiled with sake, water and lemon, then tossed with chopped vegetables, vinegar, salt and fish sauce. Chilling gives the flavours time to mingle and makes it a refreshing salad.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 20g protein, 24g carbs, 2g fat.

Squid provides most of the protein, while the tomatoes and onions contribute carbohydrates and fibre. The fish sauce and Hawaiian salt are the main sources of sodium; serve a moderate portion with plain rice or another unsalted side to balance the meal.

Choose and prepare the squid

Squid: Use cleaned squid cut into slices so it cooks quickly and is easy to eat in the salad. If using frozen squid, thaw it and drain it well before cooking.

Lemon: The lemon goes into the poaching liquid, adding a little citrus aroma as the squid cooks. Drain the liquid as directed rather than adding it to the salad.

Keep the boil brief

Rapid boil: Bring the squid, sake, water and lemon to a rapid boil, then remove the pan from the heat. The recipe relies on the 5-minute standing time rather than a long simmer.

Drain well: Let the squid stand for 5 minutes before draining. Excess liquid can dilute the dressing and make the chopped vegetables watery.

Balance the dressing

Savoury and sharp: Patis adds salty depth, while cider vinegar brings acidity. Hawaiian salt reinforces the seasoning, so toss everything together before deciding whether the salad needs any adjustment.

Tomatoes and onion: Coarsely chopped pieces give the salad a fresh, substantial texture. Keep the pieces reasonably even so they mix well with the squid.

Chill for flavour

Resting time: Refrigerate the mixed salad for 30 minutes to 1 hour before serving. This is part of the recipe’s 85-minute total time, so allow for chilling when planning the meal.

Serving temperature: Serve it cold, straight from the refrigerator. Give it a gentle toss just before serving if any dressing has settled at the bottom.

What to serve alongside

Rice: Steamed rice is a simple side that works well with the salty, tangy juices. Keep it plain so it does not compete with the salad’s seasoning.

A larger meal: Serve the squid as a cool side alongside grilled fish or another simply cooked main. Its tomatoes and onions also pair well with other fresh dishes.

Recipe notes & tips

• Cut the squid into similar-sized slices so the pieces cook evenly.
• Have the vegetables chopped before starting, as the squid cooks quickly.
• Drain the squid thoroughly before tossing it with the other ingredients.
• Chop the tomatoes and onions coarsely to retain a fresh, chunky texture.
• Chill the finished salad for at least 30 minutes before serving.
• Taste the salad after mixing, since the saltiness of fish sauce can vary by brand.

Variations

• Add cucumber: Fold in chopped cucumber just before chilling for extra crunch.
• Use lime: Replace the lemon with lime for a different citrus note.
• Add chilli: Mix in finely sliced fresh chilli for a spicier salad.
• Try another vinegar: Use rice vinegar in place of cider vinegar for a milder tang.
• Make it herbier: Add chopped coriander just before serving.

Common mistakes to avoid

• Boiling too long: Squid can turn tough; remove the pan from the heat once the liquid reaches a rapid boil.
• Skipping the resting time: Leave the squid in the hot liquid for the specified 5 minutes before draining.
• Adding wet squid: Drain it well so the dressing is not watered down.
• Over-salting early: Mix in the listed seasoning first, then taste before adding anything extra.
• Serving immediately: Chill the salad for 30 minutes to 1 hour so the flavours have time to combine.

How to store

Keep leftovers covered in the refrigerator and eat within 1–2 days. Serve cold; reheating is not recommended for this salad.

Frequently asked questions