This recipe for Scallop Sushi Four Ways shows you four different ways to prepare scallop nigiri. I really love seared scallop nigiri, so 3 of the 4 methods here involve searing the scallops with a culinary torch. All four options are so simple and quick to prepare, and I usually make a few of each at a time! If you love seared scallops, you may also enjoy my Spicy Seared Scallop Sushi Bowls, or my All Aces Sushi Roll (which is topped with seared scallops)!
If you're new to making sushi, please see the Sushi Beginner's Guide before getting started! This includes guides to all the basics, FAQ, and how to source ingredients. This site focuses on Americanized/Westernized sushi, check out the Types of Sushi page to learn more!
How to Slice Scallops for Sushi
You can also see my full guide for slicing fish - How to Slice Fish for Sushi, but I've included the scallops video below!
Scallop Sushi Four Ways
There are 4 ways I typically prepare scallop nigiri. 3 of the 4 ways include searing with a culinary torch, because I really love them this way!
Special Equipment - Scallop Sushi
Culinary Torch
- This recipe calls for the scallop to be seared with a culinary torch. Seared sushi is referred to as "aburi sushi" (pronounced ah-boo-ri). Aburi translates directly to "flame seared". If you enjoy seared sushi, a culinary torch is a very worthwhile investment!
- To use a culinary torch you'll need two pieces, the torch itself and the butane fuel canister. I purchased my torch online (link), and I pick up my butane canisters at my Japanese grocery store. California doesn't allow the sale of butane canisters online, however in other states you can purchase those online as well (link).
Ingredients & Substitutions - Scallop Sushi
Don't forget to check out the guides on Buying Fish For Sushi and Buying Other Ingredients for Sushi if you're not sure where to find what you need! I include online product links for reference, but it's typically much cheaper to purchase these items locally, so check out your local options!
Sea Scallops
- Sea scallops make for a delicious sushi ingredient, served either raw or seared with a culinary torch.
- In Japanese they are called Hotate (pronouced ho-ta-tay).
- Finding high quality scallops is important when using scallops in sushi. Look for scallops that have been "dry stored", meaning frozen without being packed with ice. Scallops packed with ice will absorb water as the ice melts, diluting the flavor and effecting the texture of the scallop. You can read more about this here.
- Sea scallops are typically butterflied when used in sushi, you can see an example of this technique in the How to Slice Fish for Sushi guide!
Japanese Mayo
- Japanese mayo is distinct from the mayo that most Americans are used to. Mayo is made by emulsifying (blending) raw egg and oil. American mayo uses the whole egg, while Japanese mayo uses only the egg yolk. This results in a richer flavor and texture that is noticeable in the final recipe.
- You may be able to find Japanese mayo in a US grocery store (check the international aisle if is one), or you can find it at an Asian grocery store or online (link). I recommend Kewpie brand.
- You can substitute regular mayo in a pinch, but this will effect the flavor and texture of the recipe.
Chili Crisp
- This is a mixture of chili oil, crunchy garlic & peppers, and sometimes additional crunchy items such as sliced almonds. An incredible topping to have on hand for sushi!
- You can pick up a jar at an Asian grocery store or online (link).
Toasted Sesame Oil
- Toasted sesame oil (sometimes listed as roasted sesame oil) has a strong umami (savory) and nutty flavor. It is a must-have sauce for homemade sushi!
- Toasted sesame oil is made from toasted sesame seeds, and has a stronger flavor than regular sesame oil. Typically it will be explicitly marked as "toasted" however not all brands make this distinction, including my recommended brand linked below.
- You can find toasted sesame oil at most major US grocery stores, Asian grocery stores (wider selection), or online (link).
Sushi Rice
- Sushi rice is prepared, medium grain rice that is seasoned with rice vinegar, sugar, and salt. The seasoning added to the rice is what give it the distinctive taste and sticky texture.
- If possible, I strongly recommend picking up the proper kind of rice rather than using whatever rice you have on hand. Other varieties of rice (jasmine, basmati, etc.) will not turn out the same.
- Follow my recipe for Simple Sushi Rice before you begin making your sushi. You can find more information there on locating the proper ingredients.
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
Love this recipe?Join us on Instagram to never miss a new post!
If you like this recipe, you might also like my...
Send me pictures of your creations -- it'll make my day! Message @CraftyCookbook on Instagram or tag me in a post! Please note, tagged posts are only visible to me if your account is public. Did you make any interesting changes or substitutions for this recipe? Tell me about them in the comment section below!
Leave a Reply