Welcome, today I’m sharing my fully rewritten Ika Salad Recipe, a chilled Japanese squid salad that I personally love making when I want something light, fresh, and satisfying.
This dish is simple, but it really rewards careful preparation. When the squid is cooked just right, and the salad has time to chill, the flavors come together in a calm, balanced way.
Ika salad isn’t about bold spices or heavy sauces. It’s about clean ingredients, gentle seasoning, and good timing.
HI my name is Dipendra Kumar, I like cooking food for my family and relative and collage friends. By profession i am a chef, i like make my own recipe for other ingrident.
That’s what makes it feel special, even though the recipe itself is very approachable.
What Is Ika Salad?
Ika salad is a traditional Japanese cold seafood salad made with squid that is lightly blanched and then tossed with fresh vegetables in a soy-vinegar dressing.
The word ika means squid in Japanese. You’ll often find this salad served in sushi restaurants as a small appetizer or side dish.
What makes ika salad stand out is its texture. The squid should be tender, never rubbery. The vegetables should stay crisp.
And the dressing should feel light, slightly tangy, and gently savory without overpowering anything.
Ika Salad, Ika Sansai, and Chuka Ika Sansai
You may see this dish called by different names. Ika Salad is the general term. Ika Sansai usually includes mountain vegetables like bamboo shoots or fernbrake.
Chuka Ika Sansai often refers to a more seasoned, restaurant-style version.
At home, I prefer a simpler approach with cucumber and carrot. It’s easier to prepare, the ingredients are easier to find, and the result still feels authentic and refreshing.
Why Ika Salad Is So Popular
Ika salad is popular because it’s light and easy to eat. Unlike fried squid dishes, it doesn’t feel greasy or heavy.
It’s also quick to prepare and actually tastes better after chilling, which makes it perfect for warm days or make-ahead meals.
I also like how versatile it is. You can serve it as an appetizer, a side dish, or even enjoy it on its own as a light lunch.
Equipment Needed
| Amount | Unit | Name | Notes |
|---|---|---|---|
| 1 | piece | Cutting board | Stable surface for squid and vegetables |
| 1 | piece | Sharp knife | Helps slice squid cleanly |
| 1 | piece | Medium pot | For boiling and blanching squid |
| 1 | piece | Large mixing bowl | To combine salad ingredients |
| 1 | piece | Small bowl | For mixing dressing |
| 1 | piece | Slotted spoon | Removes squid quickly from hot water |
| 1 | piece | Ice bath bowl | Stops cooking and keeps squid tender |
| 1 | set | Measuring spoons | Keeps dressing flavors balanced |
Ingredients
Salad Ingredients
| Amount | Unit | Name | Notes |
|---|---|---|---|
| 2 | whole | Squid | About 1 pound, cleaned |
| 1 | medium | Cucumber | Julienned or thinly sliced |
| 1 | medium | Carrot | Julienned |
| 2 | stalks | Green onions | Thinly sliced |
| 1 | tbsp | Sesame seeds | Optional garnish |
| To taste | — | Salt | For boiling water only |
Dressing Ingredients
| Amount | Unit | Name | Notes |
|---|---|---|---|
| 2 | tbsp | Soy sauce | Low sodium preferred |
| 2 | tbsp | Rice vinegar | Mild and slightly sweet |
| 1 | tbsp | Sesame oil | Toasted for best flavor |
| 1 | tsp | Sugar | Balances salt and acidity |
How to Make Ika Salad
Step 1: Clean the Squid
I start by separating the tentacles from the squid’s body. Inside the tube, I remove the clear quill and discard it.
I peel off the outer skin to expose the white flesh. Everything gets rinsed under cold water and gently patted dry.
Properly cleaned squid tastes cleaner and looks better in the finished salad.
Step 2: Slice the Squid
I slice the squid body into thin rings and cut the tentacles into bite-sized pieces. I try to keep the pieces even so they cook at the same speed.
Step 3: Prepare the Water
I bring a medium pot of water to a rolling boil and add a small pinch of salt. I keep the salt light because the dressing already contains soy sauce.
Step 4: Blanch the Squid
I carefully add the squid to the boiling water and cook it for just 1–2 minutes.
As soon as the squid turns opaque white, I remove it immediately. Overcooking at this stage will make the squid rubbery, so I stay close to the pot.
Step 5: Ice Bath Cooling
I transfer the hot squid straight into an ice bath. This stops the cooking instantly and helps keep the squid tender. After about two minutes, I drain it well.
Step 6: Prepare the Vegetables
While the squid cools, I julienne the cucumber and carrot and thinly slice the green onions. I keep the vegetables raw and crisp for contrast.
Step 7: Make the Dressing
In a small bowl, I mix soy sauce, rice vinegar, sesame oil, and sugar. I stir until the sugar dissolves completely. The dressing should taste balanced, lightly tangy, and not too salty.
Step 8: Combine Everything
Step 8, I place the squid and vegetables into a large mixing bowl. I pour the dressing over everything and gently toss until all the ingredients are evenly coated.
Step 9: Chill the Salad
Step 9, I cover the bowl and refrigerate the salad for at least one hour. This resting time allows the flavors to blend and makes the salad much more refreshing.
How to Serve Ika Salad
I always serve ika salad cold. It works beautifully as an appetizer, a side dish, or a light meal.
I enjoy serving it with steamed rice, miso soup, sushi, or grilled fish. It also fits nicely into a Japanese-style meal with several small dishes.
Storage Instructions
I store leftover ika salad in an airtight container in the refrigerator. It stays fresh for up to two days. After that, the squid can lose its tender texture.
Before serving leftovers, I gently stir the salad to redistribute the dressing.
Expert Tips and Tricks
From my experience, the most important thing is not overcooking the squid. One or two minutes is enough. The ice bath step should never be skipped.
If I want extra crunch, I sometimes soak the sliced cucumber in ice water for a few minutes before adding it to the salad.
How to Serve Ika Salad
I always serve ika salad cold. It works beautifully as an appetizer, a side dish, or a light meal.
I enjoy serving it with steamed rice, miso soup, sushi, or grilled fish. It also fits nicely into a Japanese-style meal with several small dishes.
Storage Instructions
I store leftover ika salad in an airtight container in the refrigerator. It stays fresh for up to two days. After that, the squid can lose its tender texture.
Before serving leftovers, I gently stir the salad to redistribute the dressing.
Nutrition Benefits
- Lean protein from squid
- Naturally low in calories
- Low in saturated fat
- Rich in selenium and zinc
- Fresh vegetables provide fiber and vitamins
- Light dressing keeps the dish balanced
Ika Salad Recipe
Ingredients
Equipment
Method
- I clean the squid by removing the tentacles, discarding the clear quill, and peeling off the skin. I rinse everything well and pat it dry.
- I slice the squid body into thin rings and cut the tentacles into bite-size pieces.
- I bring a pot of water to a rolling boil and add a small pinch of salt.
- I blanch the squid for 1–2 minutes, just until it turns opaque, then remove it immediately.
- I transfer the squid into an ice bath to stop the cooking, then drain it well.
- I julienne the cucumber and carrot and thinly slice the green onions.
- In a small bowl, I mix soy sauce, rice vinegar, sesame oil, and sugar until the sugar dissolves.
- I combine the squid and vegetables in a large bowl and toss with the dressing.
- I cover the salad and refrigerate it for at least one hour. Before serving, I sprinkle sesame seeds on top.
Notes
FAQs:-
What is ika salad made of?
Ika salad is made with blanched squid, fresh vegetables like cucumber and carrot, and a light soy-vinegar dressing.
Is ika salad cooked or raw?
The squid is lightly cooked by blanching, while the vegetables and dressing are not cooked.
Does Ika salad taste fishy?
No, properly cooked squid has a mild, slightly sweet taste, not a strong fishy flavor.
Can I use frozen squid for ika salad?
Yes, frozen squid works well if it’s thawed completely in the refrigerator before cooking.
How long does Ika salad last in the fridge?
Ika salad stays fresh for up to 2 days when stored in an airtight container in the refrigerator.
Conclusion
I really enjoy making this ika salad because it’s simple, refreshing, and never feels heavy. When the squid is cooked just right and the salad has time to chill, the flavors come together beautifully.
It’s a calm, satisfying dish that proves careful preparation can make simple ingredients taste truly special.
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