Seared Scallops Sushi
Serves: 3
Lacy Volkman
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Heat a saute pan over high heat
2
Add enough oil to lightly coat the bottom of the pan
3
Add the sea scallops and sear until golden brown on both sides, about 30 seconds to 1 minute per side
4
Be careful not to overcook! Remove from the heat and slice the scallops in half horizontally
5
With moist hands, pick up a golf ball-sized ball of rice
6
Gently squeeze the rice in your right hand to form a rectangular block with rounded edges and sides
7
Apply some pressure to the rice while forming it into a sturdy base for the scallops
8
Top each formed piece of rice with a small bit of wasabi and top it off with half of a scallop
9
Garnish each piece with a few daikon sprouts and serve
10
Rinse the rice in cold water while stirring briskly to remove any dirt
11
Drain the rice completely
12
Place the rice and the 6 cups of water in a medium sized saucepan and cover it with a tight fitting lid
13
Bring the water to a boil over medium heat
14
Allow the water to boil for 3 minutes and then reduce the heat to low and continue cooking 15 minutes without removing the lid
15
Remove the rice from the heat and remove the lid (the water should no longer be visible)
16
Turn the rice out evenly on a well-greased cookie sheet using a spatula or rice paddle
17
Sprinkle the rice with the vinegar, sugar, and salt while mixing with a spatula or rice paddle until the rice reaches body temperature
18
Keep the rice covered with damp paper towels or napkin until the rice is ready to use