High Protein Scallop Nigiri
Take your sushi night to the next level with this High Protein Scallop Nigiri recipe—an elegant and nutritious twist on classic nigiri. Featuring perfectly seared fresh sea scallops atop seasoned sushi rice, this dish delivers a gourmet experience with minimal effort. The rice is expertly flavored with rice vinegar, sugar, and salt for the authentic tangy-sweet base, while a hint of wasabi adds a punch of heat. A strip of nori secures each scallop, keeping the dish visually stunning and practical to serve. Finished with a sprinkle of fresh parsley, this recipe balances textures and flavors beautifully. Ready in just under an hour, it’s an impressive yet straightforward way to incorporate high protein into your meal. Ideal for sushi lovers seeking a creative, homemade option, serve alongside soy sauce, pickled ginger, and extra wasabi for a restaurant-quality experience at home!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 8 large fresh sea scallops
- 2 tablespoons soy sauce
- 0.5 teaspoon wasabi paste
- 1 sheet nori sheets
- 1 tablespoon parsley
- 1 tablespoon ginger
- 2 tablespoons neutral oil
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed sushi rice and water in a rice cooker. Cook according to the rice cooker instructions. Alternatively, bring water and rice to a boil in a saucepan, reduce heat to low, cover, and simmer for about 15 minutes until cooked.
While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl until dissolved.
Once the rice is cooked, transfer it to a large bowl, cutting and folding it gently to incorporate the vinegar mixture. Let it cool to room temperature.
Pat the sea scallops dry with paper towels to remove excess moisture.
Heat the neutral oil in a non-stick pan over medium-high heat. Sear the scallops for about 1-2 minutes per side until golden brown but not overcooked. Remove and let cool slightly.
Cut the nori sheet into narrow strips approximately 1/4 inch wide and 3 inches long. These will secure the scallops to the rice.
With wet hands, shape the seasoned rice into small, oval mounds (about 2 tablespoons each). You should have about 8 rice mounds.
Spread a tiny dab of wasabi paste on top of each mound.
Place a seared scallop on each mound, pressing gently but firmly to adhere.
Wrap a strip of nori around each piece, securing the scallop to the rice.
Sprinkle chopped parsley over the top for a touch of freshness.
Serve the nigiri with soy sauce, additional wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 4067 mg | 177% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 13.2 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1061 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
