Scallop Sushi
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.
Servings: 2 scallop sushi
Calories: 36kcal
Ingredients
- 2 sushi-grade scallops (defrosted if frozen previously)
- ⅓ cup sushi rice (cooked and seasoned) (see how to make Sushi Rice)
- wasabi (optional)
For the Tezu (vinegared hand-dipping water)
- ¼ cup water
- 2 tsp rice vinegar (unseasoned)
For the Toppings (optional)
- 2 tsp yuzu-flavored tobiko (flying fish roe) (learn more about it in my tobiko post)
- 2 tsp Homemade Spicy Mayo (you can make my Spicy Mayo recipe)
- 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
Calories: 36 kcal · Carbohydrates: 6 g · Protein: 2 g · Fat: 1 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Cholesterol: 4 mg · Sodium: 60 mg · Potassium: 36 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 44 IU · Vitamin C: 1 mg · Calcium: 2 mg · Iron: 1 mg