Japanese Calamari with Wasabi Mayo Japanese Calamari with Wasabi Mayo

Japanese Calamari with Wasabi Mayo

Image by: Photography by Jeff Coulson Author: Irene Fong and The Canadian Living Test Kitchen

This calamari is speckled with flecks of sweet nori and served with a tasty dipping sauce that packs a punch. Add the wasabi paste to the mayo a little at a time so you can adjust the amount to suit your taste. Deep-frying is best done in batches for the most consistent results; adding too much calamari at once will bring down the temperature of the oil.

  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 6 servings


Wasabi Mayo:


Wasabi Mayo: In small bowl, stir together mayonnaise, green onion, lime juice and wasabi. Set aside. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Calamari: In food processor, pulse together flour, nori, salt and pepper until nori is coarsely ground, about 3 minutes. Transfer to bowl. Set aside.

Separate tentacles from body of squid and remove backbone, if necessary. Cut body of squid into 1/2-inch thick rings. Dredge rings and tentacles in flour mixture, turning to coat and shaking off excess.

In large deep skillet or Dutch oven, pour enough oil to come 2 inches up side; heat until deep-fryer thermometer reads 375°F or 1-inch cube of white bread turns golden in 40 seconds. Working in batches, deep-fry squid until crisp, 3 to 4 minutes. Transfer to rack set over paper towel–lined baking sheet to drain. Serve with Wasabi Mayo.

Tip from The Test Kitchen: If you don't want to prepare the squid at home, ask the fish counter at your local grocery store to separate the tentacles and remove the backbone for you.

Nutritional facts Per serving: about

  • Sodium 11 mg
  • Protein 4 g
  • Calories 36
  • Total fat 1 g
  • Potassium 63 mg
  • Cholesterol 51 mg
  • Total carbohydrate 2 g


  • Iron 1
  • Folate 1
  • Calcium 1
  • Vitamin A 1
  • Vitamin C 2
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Appetizers & Snacks

Japanese Calamari with Wasabi Mayo