Scallop Sushi

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

INGREDIENTS

• 2 sushi-grade scallops
• ▢⅓ cup sushi rice (cooked and seasoned)
• ▢wasabi (optional)

Tezu (vinegared hand-dipping water):

• ▢¼ cup water
• ▢2 tsp rice vinegar

Toppings (optional):

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

INSTRUCTIONS

 

• 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!

NUTRITION

Calories: 36 kcal · Carbohydrates: 6 g · Protein: 2 g · Fat: 1 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Cholesterol: 4 mg · Sodium: 60 mg · Potassium: 36 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 44 IU · Vitamin C: 1 mg · Calcium: 2 mg · Iron: 1 mg

https://www.justonecookbook.com/scallop-sushi/