Nasi Cumi: The Taste of the Sea in Every Bite

By: Noel Liman

Introduction

If there is one dish that showcases the rich seafood tradition of Indonesia, it is nasi cumi. This flavorful rice dish, topped or mixed with tender squid, is beloved by many Indonesians for its bold taste and satisfying texture. From traditional food stalls to seaside restaurants, nasi cumi has become a favorite choice for those craving something savory, spicy, and full of ocean aroma.

But nasi cumi is more than just food—it is a reflection of Indonesia’s maritime culture and creativity in cooking. Simple yet delicious, it captures the essence of coastal life and the Indonesian spirit of combining local ingredients into unforgettable flavors. Whether enjoyed in East Java, Bali, or Jakarta, nasi cumi represents the warmth and richness of Indonesian cuisine.

Read this: The soto bathok flavors and tradition

History

The story of nasi cumi is closely tied to Indonesia’s coastal communities, where fresh seafood has always been a staple. Squid (cumi-cumi) became popular among fishermen’s families because it was abundant, affordable, and easy to cook. Over time, locals began mixing squid with rice and local spices, creating a hearty and flavorful meal that could be enjoyed at any time of the day.

In East Java, especially in Surabaya and Madura, nasi cumi became a culinary icon. The famous Nasi Cumi Hitam (black squid rice) uses squid ink to give the dish a deep black color and rich umami flavor. Meanwhile, in Bali and Lombok, nasi cumi is often cooked with coconut milk, chili, and lemongrass, offering a creamy and aromatic twist.

As time passed, nasi cumi gained national popularity. Today, it is enjoyed not only in traditional markets but also in modern restaurants across Indonesia, symbolizing the country’s love for seafood and flavorful dishes.

What Makes It Special

• Unique flavor and aroma: The combination of squid and spices gives nasi cumi its distinct savory and slightly sweet taste.

• Rich in texture: The tender squid contrasts beautifully with fluffy rice, making every bite enjoyable.

• Nutrient-rich: Squid is packed with protein and minerals, making this dish both delicious and nourishing.

• Cultural variety: Each region has its own version—some use black ink, while others prefer spicy red sauces or coconut-based gravies.

• Perfect anytime meal: Whether for breakfast, lunch, or dinner, nasi cumi always satisfies hunger with comfort and warmth.

The Traditions of Nasi Cumi

Nasi cumi is often associated with the traditions of coastal life. Fishermen returning from sea would bring fresh squid, and their families would prepare nasi cumi as a hearty meal to celebrate the day’s catch.

In many regions, nasi cumi is also served during community events such as selamatan laut (sea thanksgiving ceremonies), symbolizing gratitude for the ocean’s blessings.

During family gatherings or weekend meals, nasi cumi is a popular choice because it’s easy to make in large portions and pairs well with side dishes like sambal, tempe, and salted fish. On special occasions like Eid or New Year, some families even prepare luxurious nasi cumi with prawns, squid, and spicy sambal cumi.

For younger generations, nasi cumi has become a must-try street food experience—especially at night food stalls. The sight of squid sizzling in a wok, the smoky aroma of garlic and chili, and the laughter of friends sharing plates together make nasi cumi not just food, but a memorable experience.

Variations of Nasi Cumi

• Nasi Cumi Hitam: The iconic black squid rice from Surabaya, made with squid ink for a rich, savory flavor.

• Nasi Cumi Bali: Spicy and aromatic with coconut milk, lemongrass, and chili.

• Nasi Cumi Pedas Manis: A sweet and spicy version popular in Jakarta and Central Java.

• Nasi Cumi Komplit: Served with side dishes like fried tempeh, eggs, sambal, and crackers (kerupuk).

• Nasi Cumi Seafood Mix: Combines squid with shrimp, clams, and fish for an extra seafood boost.

• Nasi Cumi Goreng: Fried rice with squid slices, often topped with fried egg and sambal.

Read this: Best Lontong Sayur

Where to Find the Best Nasi Cumi

• Surabaya → Nasi Cumi Hitam Pak Kris: Famous for its black squid rice with intense flavor.

• Madura → Nasi Cumi Campur: A traditional mix of squid, sambal, and crispy toppings.

• Bali → Jimbaran Seafood Stalls: Enjoy nasi cumi with a seaside view and grilled squid.

• Jakarta → Nasi Cumi Gondrong: A street-food favorite known for its spicy black ink sauce.

• Medan → Nasi Cumi Petai: A bold and flavorful version with stink beans and chili.

My Personal Opinion

Personally, I think nasi cumi is one of the most comforting seafood dishes in Indonesia. The combination of warm rice and flavorful squid feels satisfying and nostalgic, especially when served with sambal and a fried egg on top.

I love the nasi cumi hitam version because the squid ink adds depth and richness to the flavor—it’s unlike any other dish. For me, nasi cumi represents the taste of the sea and the comfort of home. Whether eaten alone or shared with family and friends, it always reminds me of how simple ingredients can create unforgettable memories.

Fun Facts

• Nasi cumi hitam originated from Surabaya’s coastal communities.

• Squid ink gives the dish its black color and deep umami taste.

• It’s one of the most famous seafood dishes in East Java.

• Many Indonesian presidents and public figures enjoy nasi cumi as part of traditional meals.

• Skilled street vendors can prepare a full plate of nasi cumi in just a few minutes.

Question for Readers

What about you? Have you ever tried nasi cumi? Which version do you like the most—black ink, spicy, or coconut-style? Share your thoughts in the comments below!