Scallop Sushi

Name: Scallop Sushi
Prep time: 10 min
Total time: 10 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 2 sushi-grade scallops ((defrosted if frozen previously)); ⅓ cup sushi rice (cooked and seasoned); wasabi ((optional)); ¼ cup water; 2 tsp rice vinegar (unseasoned); 2 tsp yuzu-flavored tobiko (flying fish roe); 2 tsp Homemade Spicy Mayo ((you can make my Spicy Mayo recipe)); 2 leaves chives

Tender and sweet Scallop Sushi is easy to make at home! Simply butterfly sashimi-grade scallops and place them on top of nigiri sushi rice, then garnish with spicy mayo and yuzu-flavored tobiko. They made a luxurious appetizer or prized addition to your sushi platter.

⏱️ 10 min 🔪 Prep: 10 min 📊 Easy 👁️ 1 views

👨‍🍳 Start Cooking

Foto: Just One Cookbook

Ingredients

2 servings

2 sushi-grade scallops ((defrosted if frozen previously))
⅓ cup sushi rice (cooked and seasoned)
wasabi ((optional))
¼ cup water
2 tsp rice vinegar (unseasoned)
2 tsp yuzu-flavored tobiko (flying fish roe)
2 tsp Homemade Spicy Mayo ((you can make my Spicy Mayo recipe))
2 leaves chives

Steps

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!