Tender and sweet Scallop Sushi! These butterflied scallops are placed on top of sushi rice and garnished with spicy mayo and yuzu tobiko.

Scallop Sushi

Name: Scallop Sushi
Yield: 2
Ingredients: 2 Wild Sea Scallops; 1/3 cup sushi rice (cooked and seasoned); wasabi (optional); 1/4 cup water; 2 tsp rice vinegar; 2 tsp yuzu-flavored tobiko (flying fish roe); 2 tsp spicy mayo; 2 chives

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Servings

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Tender and sweet Scallop Sushi! These butterflied scallops are placed on top of sushi rice and garnished with spicy mayo and yuzu tobiko.

Author:

KnowSeafood

Ingredients

2 Wild Sea Scallops
1/3 cup sushi rice (cooked and seasoned)
wasabi (optional)

Tezu (vinegared hand-dipping water)

1/4 cup water
2 tsp rice vinegar

Toppings (optional)

2 tsp yuzu-flavored tobiko (flying fish roe)
2 tsp spicy mayo
2 chives

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Directions

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!