Feb 16, 2014 59 Comments

Scallop Sushi ほたての握り寿司

Name: Scallop Sushi
Prep time: 10 min
Total time: 10 min
Yield: 2 scallop sushi
Ingredients: 2 sushi-grade scallops ((See Notes)); ⅓ cup sushi rice (Recipe); Wasabi ((optional)); ¼ cup water; 2 tsp rice vinegar; 2 tsp yuzu-flavored tobiko ((See Notes)); 2 tsp Spicy Mayo ((See Notes for homemade recipe)); 2 chives

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

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.

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.

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.).

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!

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Scallop Sushi

Prep Time

10 mins

Total Time

10 mins

Course: Main Course

Servings: 2 scallop sushi

Ingredients

2 sushi-grade scallops (See Notes)
⅓ cup sushi rice (Recipe)
Wasabi (optional)

Tezu (vinegared hand-dipping water):

¼ cup water
2 tsp rice vinegar

Toppings (optional):

2 tsp yuzu-flavored tobiko (See Notes)
2 tsp Spicy Mayo (See Notes for homemade recipe)
2 chives

Instructions

Gather all the ingredients.
Cut off the muscle from scallops.
Butterfly the scallops.
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.
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.

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Filed Under: Recipes Tagged With: fish, japan, rice vinegar, sashimi, scallop, sushi, yuzuRecipe type: 30 Minutes or Less, Dinner, Easy, Healthy, Lunch, Main Dish, One-Dish Meal, Rice & Donburi, Seafood, Sushi & Sashimi, Uncooked

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