Put the sushi rice on to cook according to packet instructions or in a rice cooker following its instructions.
Squeeze any tentacles out of the squid bodies, then slice the calamari into rings and put in a bowl with the tentacles and the two tablespoons rice wine. Leave for 15 minutes, then strain, reserving the liquid in a bowl.
To this bowl add the Korean pepper paste, soy sauce, sugar and few dashes of sesame oil, and stir to combine.
Put a wok or large, heavy-based frying pan on to heat and, when it's hot, add the two teaspoons groundnut or other flavourless oil.
Add the sliced corn and spring onions and stir-fry for two minutes.
Add the drained squid and stir-fry for another minute or two, until the squid turns opaque.
Tip your sauce into the hot pan, stir-fry for 30 seconds or so, until piping hot, and then divide between two bowls of the sushi rice.
Fresh squid can be cut into rings and frozen with the tentacles for up to three months, in a resealable bag with as much air as possible squeezed out. But first check with fishmonger or supermarket that the squid has not been previously frozen. Defrost overnight in the fridge, on a plate to catch drips.
Recipe from Nigella: Kitchen by Nigella Lawson (published by Chatto & Windus).