Squid and Rice Salad
Budget-friendly, simple and light. Perfect for a quick bite. Squid and rice salad wins over with its simplicity and pleasant taste. For seafood lovers it’s a real find: you can make it almost every day, as it comes together in just a few minutes.
Updated : 10 December, 2025
Easy
About 30 min.
Ingredients
400 grams
Squid
200 grams
Cucumber
100 grams
Rice
2 tablespoon
Mayonnaise
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
If you like, you can add other ingredients to the salad to taste: bell pepper, olives, etc. You can also complement the squid with other seafood such as mussels, shrimp and so on.
Step 2
Cook the rice in lightly salted water in advance, drain it in a colander and let it cool. The rice should be fluffy, not sticky.
Step 3
Clean the squid from the skin and inner films, remove the chitin plate and innards. Rinse thoroughly. If the squid is frozen, thaw it first, but not completely – slightly frozen squid is easier to clean. Boil the squid in salted boiling water for 1-2 minutes, no longer, otherwise it will become rubbery and tasteless. If your squid is uncleaned, take it with a margin, because after cleaning the net weight of the seafood will decrease.
Step 4
Cool the cooked squid and cut it into thin strips. Boiled squid can be replaced with canned squid.
Step 5
Wash and dry the cucumbers. Cut them into small cubes or thin strips. If the skin is not tough, damaged or bitter, you don’t have to peel it.
Step 6
In a bowl combine the squid, cucumbers and rice. Dress the salad with mayonnaise, season with salt and pepper to taste and mix.
Step 7
Place the squid and rice salad in the refrigerator for 20 minutes. Then serve. Enjoy your meal!
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