Scallop Nigiri
Elevate your sushi night with this elegant and delicate Scallop Nigiri recipe! Showcasing tender slices of fresh scallops atop perfectly seasoned sushi rice, this Japanese-inspired dish is the epitome of simplicity and sophistication. The sweetness of the scallops is complemented by a hint of wasabi and secured with a strip of nori for a traditional touch. With step-by-step instructions to make flawless sushi rice, this recipe is beginner-friendly yet restaurant-worthy. Pair your handmade nigiri with soy sauce and pickled ginger for the ultimate umami-packed experience. Perfect for impressing guests or treating yourself, Scallop Nigiri is the ideal choice for sushi lovers craving a light and refined dish.
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Recipe Information
Ingredients
- 8 pieces Fresh scallops
- 1 cup Sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 0.5 teaspoon Wasabi paste
- 1 sheet Nori (seaweed) sheets
- to taste Soy sauce
- to taste Pickled ginger
Instructions
Start by preparing the sushi rice. Rinse 1 cup of sushi rice under cold water until the water runs clear. Drain the rice well.
In a medium saucepan, combine the rinsed rice with 1.25 cups of water. Cover the pan and bring it to a boil over medium heat.
Once boiling, reduce the heat to low and simmer for about 15-20 minutes until the water is fully absorbed and the rice is tender.
Remove the pan from heat and let it stand covered for 10 minutes to allow the rice to steam.
While the rice is steaming, mix 3 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon salt in a small bowl until dissolved.
Transfer the cooked rice to a large bowl and gently fold the vinegar mixture into the rice using a wooden spatula. Allow it to cool to room temperature.
Cut fresh scallops into equal slices, aiming for 8 thin pieces that will rest comfortably on top of the rice.
Cut the nori sheet into thin strips about 1/2 inch wide.
Wet your hands with water to prevent the rice from sticking. Take a small amount of sushi rice, about 2 tablespoons, and shape it into an oval-shaped ball.
Place a small dab of wasabi paste on top of the rice. Lay a slice of scallop over the rice and press gently to adhere.
Secure the scallop to the rice with a strip of nori, wrapping it around the nigiri and sealing with a tiny bit of water to help it stick.
Repeat the process with the remaining rice and scallops to make 8 pieces of nigiri.
Serve the scallop nigiri with soy sauce and pickled ginger on the side.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 6562 mg | 285% | |
| Total Carbohydrate | 94.7 g | 34% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 13.4 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1229 mg | 26% | |
*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.
