Tender and sweet Scallop Sushi! These butterflied scallops are placed on top of sushi rice and garnished with spicy mayo and yuzu tobiko.
2 Wild Sea Scallops
1/3 cup sushi rice (cooked and seasoned)
1/4 cup water
2 tsp rice vinegar
2 tsp yuzu-flavored tobiko (flying fish roe)
2 tsp spicy mayo
Tezu (vinegared hand-dipping water)
Gather all the ingredients.
Cut off the muscle from scallops.
Butterfly the scallops.
Moisten your hands with tezu (vinegar dipping hand) and pick up a tablespoon-sized ball of sushi rice. Gently squeeze the rice in your right hand to form a rectangular block with rounded edges and slides. Apply some pressure to the rice while forming it into a sturdy base for the scallops.
Garnish each formed piece of rice with a small bit of wasabi (if you like) and top it off with a scallop. Add tobiko and spicy mayo to each piece of scallop and decorate with chive. Because of raw scallop, enjoy it on the same day!