In the Edomae version, sushi rice mixed with chopped gourd, gari (slices of ginger pickled in sweetened vinegar) and mominori (toasted and crushed dried laver seaweed) is packed into the body of a boiled and seasoned squid, and the packed squid is served topped with the sauce called tsume.
江戸前イカの印籠ずしは、刻んだカンピョウやガリ、もみ海苔などを混ぜたすし飯を煮イカの胴につめ、ツメをかけて食べるすし。