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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- 2 sushi-grade scallops (See Notes)
- ⅓ cup sushi rice (cooked and seasoned)
- Wasabi (optional)
- ¼ cup water
- 2 tsp rice vinegar
- 2 tsp yuzu-flavored tobiko (See Notes)
- 2 tsp Spicy Mayo (Recipe) (See Notes for homemade recipe)
- 2 chives
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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.
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.
I have never eaten raw scallops but I can imagine the flavor from farmed ones! Yum!
Donna, it’s really amazing and hope you get to try good scallop one day! 🙂
How do you make “yuzu-flavored tobiko”?
Hi Melanie! I get it from a Japanese supermarket. Instead of orange color, it’s yellow. There is also wasabi-flavored tobiko which is light green color tobiko. 🙂 Not quite sure how they make it…
This was great. Presentation was spectacular! I did cut the butterfly in half, I was not sure how to fit the hole piece in my mouth. It was Delicious! I am checking out the other sushi recipes.
Hi Dean! So happy to hear you liked this recipe! Thanks so much for your kind feedback. 🙂
I am so excited to tried all of the recipes you have made.
Hi Dorriya! Aww thank you! Hope you enjoy them. 🙂
Just make chirashi! So easy! So glad you mentioned tezu. That was a must in my mother’s kitchen. I have just sliced 6 huge sea scallops (frozen), about 1.75 inches diameter, and they are mostly still frozen but in the fridge. Sashimi? Sunomono? Ceviche? Chirashi? Not sure quite yet or mix it up! I’m picturing some cucumber, wakame, shoyu, bit of vinegar, wasabi, homemade lacto-fermented ginger. Simpler would be my choice or make them all! Such a decision to make!? Lol! Thanks, Nami, for all your posts!!!
Hi Chieko! Your chirashi must be delicious! All the choices sound very nice. It’s light and refreshing!