Scallop Sushi
User Reviews
5
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
2 scallop
-
Calories
36 kcal
-
Course
Main Course
-
Cuisine
Japanese
Scallop Sushi
Description
This sushi recipe prepares delicate scallops cut from sushi-grade fresh or defrosted seafood, carefully butterflied to fit the rice base. The sushi rice is cooked and seasoned following traditional methods, then formed into compact, rectangular shapes using moistened hands dipped in tezu, a gentle mixture of rice vinegar and water. This keeps the rice from sticking and maintains its texture.
The scallops are topped on the rice with optional wasabi for a hint of heat, then garnished with yuzu-flavored flying fish roe (tobiko), homemade spicy mayonnaise, and fresh chives, providing a balance of briny, creamy, and herbal notes. This combination offers fresh, layered flavors and a tender texture common in high-quality nigiri.
Serving this sushi as part of a meal showcases the fresh scallops' natural sweetness complemented by flavored toppings. The tezu helps maintain neat presentation and ease of handling during preparation.
Ingredients
- 2 scallop defrosted if frozen previously, sushi-grade
- ⅓ cup sushi rice see how to make Sushi Rice, cooked and seasoned
- wasabi (optional)
For the Tezu (vinegared hand-dipping water)
- ¼ cup water
- 2 tsp rice vinegar unseasoned
For the Toppings (optional)
- 2 tsp tobiko learn more about it in my tobiko post, yuzu-flavored; flying fish roe
- 2 tsp mayonnaise you can make my Spicy Mayo recipe, homemade, spicy
- 2 leaves chives
Instructions
- Before You Start: If you haven‘t already made your sushi rice, please note that it takes about 90 minutes to prepare. Please see my tutorial How to Make Sushi Rice for complete instructions.
- Gather all the ingredients.
- Cut off the muscle from 2 sushi-grade scallops.
- Butterfly the scallops.
- Moisten your hands with tezu (vinegar water made with 2 tsp rice vinegar (unseasoned) and ¼ cup water). From ⅓ cup sushi rice (cooked and seasoned), pick up a tablespoon-sized ball of rice. Gently squeeze the rice in your right hand to form a rectangular block with rounded edges and sides. Apply some pressure to the rice while forming it into a sturdy base for the scallops. Repeat with the rest of the sushi rice.
- Garnish each formed piece of sushi rice with a small bit of wasabi (optional) and top it with a piece of butterflied scallop. Garnish on top with 2 tsp yuzu-flavored tobiko (flying fish roe) and 2 tsp Homemade Spicy Mayo and decorate with 2 leaves chives. Since the scallop is raw, enjoy it on the same day!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2scallop
Amount Per Serving
Calories 36 kcal
% Daily Value*
| Calories | 36kcal | 2% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 60mg | 3% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 44IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
