Scallop Sushi Four Ways
Scallop sushi is one of my personal favorites! This recipe shows four different ways to prepare scallop nigiri - plain, seared with sesame oil, seared with Japanese mayo, and seared with Japanese mayo + chili crisp!
Equipment
Ingredients
- 4 sea scallops, sushi quality click for a shopping guide!
- 6 tablespoon prepared, seasoned sushi rice click for the recipe!
- Japanese mayo
- toasted sesame oil
- chili crisp
Instructions
Slice the scallops:
- Slice off the small side muscle on the scallop, then fillet it in half, leaving a small piece at the side still connected. Open up the filleted scallop so it lays flat. See the video in the post section for more details!
Make the nigiri rice balls:
- Check out my guide on How to Make Nigiri, or follow the instructions below!
- Run your hands under water in the sink and shake off any excess.
- Using wet hands, pick up about 1.5 tablespoons of sushi rice.
- Squeeze the rice together between your palms and form it into the oblong shape, about 2 inches long by 1 inch wide. (This step will take a little time and patience to master)
- Place the formed rice ball on a plate and continue on to the next one. Don't worry if the rice ball seems a little too wet from the water on your hands, this will evaporate off as it sits.
- Between every 1 to 2 nigiri, rinse your hands in the sink. You'll feel the residual rice starches on your hands (they'll feel a bit slimy), rinse and rub your hands together until this is gone, then shake off the excess water and continue to the next nigiri.
Plain Scallop Nigiri:
- Place the sliced scallop on top of the nigiri rice, and that's it!
Seared Scallop Nigiri with Sesame Oil:
- Place the sliced scallop on top of the nigiri rice, and brush with a little bit of toasted sesame oil. Sear the scallop with the culinary torch until your desired level of doneness.
Seared Scallop Nigiri with Japanese Mayo:
- Place the sliced scallop on top of the nigiri rice, and put a small dot of Japanese mayo on each side (avoid adding too much).
- Sear the scallop with the culinary torch until your desired level of doneness. Make sure to melt the Japanese mayo until it starts to get a little bubbly.
Seared Scallop Nigiri with Japanese Mayo & Chili Crisp:
- Place the sliced scallop on top of the nigiri rice, and put a small dot of Japanese mayo on each side (avoid adding too much).
- Sear the scallop with the culinary torch until your desired level of doneness. Make sure to melt the Japanese mayo until it starts to get a little bubbly.
- Top with a little bit of chili crisp on each side.
Notes
Before making nigiri, prepare sushi rice with this recipe.
Before making nigiri, thinly slice the fish. Please see How to Slice Fish for Sushi for a simple guide!
Please see the post section of this page for an extensive guide on how to make nigiri! It contains a lot more info that what can fit into this basic recipe.
Nutrition
Serving: 4 nigiriCalories: 200kcal
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