Scallop Sushi ほたての握り寿司

Jump to Recipe Discussion
  • Tender and sweet Scallop Sushi! These butterflied scallops are placed on top of sushi rice and garnished with spicy mayo and yuzu tobiko.

    Scallop Sushi with Spicy Mayo and Yuzu Flavor Tobiko on a plate.

    Our family loves sushi.  Among many different kinds of sushi, one of our children’s favorites is Scallop Sushi.  Not only do scallops taste good, but the best part is that farmed scallops are considered sustainable/eco-friendly choice.

    Scallop Sushi with Spicy Mayo and Yuzu Flavor Tobiko on a plate.

    When the scallop sashimi is really good quality, the flesh is slightly firm but tender, and the flavor is sweet with a clean finish.

    My online sashimi store, Fish for Sushi, sells pre-butterflied scallops to make the preparation very easy.  These scallops are very good quality; they are farmed in Mutsu Bay in Japan where the culture of scallops is prosperous.

    Fish for Sushi Scallop on a Shiso.

    One of the reasons why I started my online sashimi store is that I wanted to share high quality sashimi/sushi-grade fish with other sushi/sashimi lovers (shipped anywhere in the contiguous U.S.).

    Scallop Sushi with Spicy Mayo and Yuzu Flavor Tobiko on a plate.

    To enjoy scallop sushi at home, all you need to do is to defrost the scallop, make sushi rice, and make nigiri sushi topped with the scallop.  How easy is that!  These will make a great appetizer for your next party.  Enjoy!

    Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

    0 from 0 votes
    Scallop Sushi | Easy Japanese Recipes at JustOneCookbook.com
    Scallop Sushi
    Prep Time
    10 mins
    Total Time
    10 mins
     
    Course: Main Course
    Servings: 2 scallop sushi
    Author: Nami
    Ingredients
    Tezu (vinegared hand-dipping water):
    Toppings (optional):
    • 2 tsp yuzu-flavored tobiko (See Notes)
    • 2 tsp Spicy Mayo (See Notes for homemade recipe)
    • 2 chives
    Instructions
    1. Gather all the ingredients.

    2. Cut off the muscle from scallops.
      Scallop Sushi 1
    3. Butterfly the scallops.
      Scallop Sushi 2
    4. Moisten your hands with tezu (vinegar dipping hand) and pick up a tablespoon-sized ball of sushi rice. Gently squeeze the rice in your right hand to form a rectangular block with rounded edges and slides. Apply some pressure to the rice while forming it into a sturdy base for the scallops.
    5. Garnish each formed piece of rice with a small bit of wasabi (if you like) and top it off with a scallop. Add tobiko and spicy mayo to each piece of scallop and decorate with chive.
    Recipe Notes

    Sushi-grade scallops: or buy pre-butterflied scallop from Fish for Sushi.

    Yuzu-flavored tobiko: or buy masago from Fish for Sushi.

    Spicy Mayo: Homemade recipe, click here.

     

     

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

     

    You Might Also Like...

  • Just One Cookbook: Essential Japanese Recipes

    Love Our Recipes?

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Discussion

  • Valerie | From Valerie’s Kitchen wrote:
  • donna mikasa wrote:
    • Nami wrote:
  • [email protected] Riffs wrote:
  • mimi wrote:
  • Jeannie Tay wrote:
  • Choc Chip Uru wrote:
  • A_Boleyn wrote:
  • Monet wrote:
  • Bam’s Kitchen wrote:
  • The Ninja Baker wrote:
  • Riitta wrote:
  • Medeja wrote:
  • Muna Kenny wrote:
  • Maureen | Orgasmic Chef wrote:
  • Maggie wrote:
  • Purabi Naha | Cosmopolitan Currymania wrote:
  • Peachy @ The Peach Kitchen wrote:
  • Jocelyn (Grandbaby Cakes) wrote:
  • Vicki Bensinger wrote:
  • Rosa wrote:
  • sonia wrote:
  • Gintare @Gourmantine wrote:
  • Marta @ What should I eat for breakfast today wrote:
  • Belinda @zomppa wrote:
  • Baby Sumo wrote:
  • Sandra | Sandra’s Easy Cooking wrote:
  • Yelena wrote:
  • Mich Piece of Cake wrote:
  • Fran @ G’day Souffle’ wrote:
  • Ramona wrote:
  • Kelly wrote:
  • Melanie wrote:
    • Nami wrote:
  • Dixya @ Food, Pleasure, and Health wrote:
  • nipponnin wrote:
  • Daniela wrote:
  • Lokness @ The Missing Lokness wrote:
  • Charles wrote:
  • Juliana wrote:
  • Raymund wrote:
  • Lynna wrote:
  • Sandra wrote:
  • mjskit wrote:
  • [email protected] Chef wrote:
  • Fern @ To Food with Love wrote:
  • Julie @ This Gal Cooks wrote:
  • Dean wrote:
    • Nami wrote:
  • Dorriya wrote:
    • Nami wrote:
  • Chieko wrote:
    • Nami wrote: