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INGREDIENTS:

1 red bell pepper fine diced
2 each 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 each medium sized squid tubes
Salt, to taste
1 tablespoon chile powder (Korean or ancho)
Canola oil to cook

Pre-heat a grill very hot. In a skillet coat lightly with oil and on high heat, saute' 
the pepper and lapchong until soft, about 4 minutes. Fold in with rice and add the 
scallions, cilantro and oyster sauce. Season and check. Stuff the squid tubes using 
a pastry bag or plastic bag with the tip cut off. Oil the grill and season the tubes 
with salt, and chile.   Mark the tubes, and roll them around so that all sides cook 
evenly, about 4 minutes total.   Be careful not to overcook the squid as it will get tough. 
Let rest 1 minute then slice into one inch pieces, like sushi rolls.

BLACK BEAN AIOLI
2 tablespoons minced garlic
2 each serrano chiles 
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

Sautee garlic, chiles, black beans and ginger until soft. Deglaze with vinegar and 
reduce by 80%. Let cool completely. In a food processor, add mixture with yolks. 
While processor is on, drizzle in oil, slowly at first until it emulsifies then more 
quickly. Check for seasoning. Store in fridge.

PLATING
Fill a small dish with the aioli and arrange the "sushi" around the dish. 
The "sushi" should be dipped before consumed.

Yield: 30 pieces each

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