Instructions: Pre-heat a grill very hot. In a skillet coat lightly with oil and on high heat, sautee 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 5 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.

For the Black Bean Aioli: 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 refrigerator.

For Plating: Fill a small dish with the aioli and arrange the sushi around the dish. The sushi should be dipped before consumed.

This recipe yields about 30 pieces.

Yield: 30 pieces

Suggested Wine: Egerie, Champagne Brut, Pannier, 1990

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