Scallop Sushi
Indulge in the delicate flavors of Scallop Sushi, a refined yet approachable dish that brings the elegance of Japanese cuisine to your kitchen. Featuring sweet, tender slices of fresh scallops paired with perfectly seasoned sushi rice, this recipe showcases the art of sushi rolling with simple yet high-quality ingredients. The nori sheets provide a savory base, while optional wasabi adds a kick of heat for those who crave bold flavors. Ideal for sushi lovers, this recipe is a delightful combination of textures and tastes, served with classic accompaniments like soy sauce, pickled ginger, and a hint of wasabi. Whether you're hosting a dinner or treating yourself to a homemade sushi night, Scallop Sushi is a restaurant-quality experience made in the comfort of your home.
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Recipe Information
Ingredients
- 200 grams Fresh scallops
- 250 grams Sushi rice
- 3 tablespoons Rice vinegar
- 1.5 tablespoons Sugar
- 1 teaspoon Salt
- 4 pieces Nori sheets
- 4 tablespoons Soy sauce
- 1 teaspoon Wasabi
- 50 grams Pickled ginger
- 1 cup Water
Instructions
Rinse 250 grams of sushi rice under cold water until the water runs clear. This removes excess starch.
In a pot, combine the rinsed sushi rice with 1 cup of water. Bring to a boil over medium heat.
Once boiling, lower the heat to a simmer. Cover and cook for 15 minutes.
Remove the pot from heat and let the rice sit, covered, for an additional 10 minutes.
While the rice sits, mix 3 tablespoons of rice vinegar, 1.5 tablespoons of sugar, and 1 teaspoon of salt in a small saucepan over low heat. Stir until sugar dissolves entirely.
Transfer the cooked rice to a large bowl. Pour the vinegar mixture over the rice and gently fold to combine. Allow the rice to cool to room temperature.
Prepare the scallops by patting them dry with a paper towel. Slice each scallop into two or three thin discs, depending on size.
Lay a bamboo sushi mat on a clean surface. Place a sheet of nori on the mat, shiny side down.
With dampened hands, spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
Arrange the sliced scallops in a single line across the center of the rice.
Optional: Add a small amount of wasabi along the line of scallops for added flavor and heat.
Using the bamboo mat, carefully roll the sushi away from you, pressing gently to form a tight cylinder. Seal the edge with a little water as needed.
Using a sharp knife dipped in water, slice the sushi roll into 6 even pieces.
Repeat the rolling process with the remaining ingredients until all rolls are made.
Serve with soy sauce, additional wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 6568 mg | 286% | |
| Total Carbohydrate | 121.2 g | 44% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 19.7 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1198 mg | 25% | |
*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.
