Homemade Recipe for Sushi: Spicy Scallops Temaki (Hand Roll)





COOKING TIME

Total: 35 - 40 minutes

Sushi Rice: 30 - 40 minutes

Rolling: 1-2 minutes


When it comes to eating raw fish, it’s hard to figure out which fish is OK for raw consumption, especially if you grow up or live in an area where fresh fish is unavailable. The term Sushi and Sashimi grade fish can be confusing (and it is). What makes fish Sushi Grade is one of the most frequently asked questions I get during my in-person and online sushi classes (here is a full article.)


When it comes to Scallops - “Can I eat Scallops Raw?”, the answer is yes. It so happens most Scallops are pretty safe to eat raw. In fact, it is, as I understand it, one of the safest seafood to eat raw. Sure all raw fish does come with bacteria and possible cross contamination, but then, so do other meats like Beef and even vegetables.


If food poisoning from cross contamination is your concern, you can either lightly sear the outside of Scallops in a pan with some Olive Oil (rare recommended), or do a quick cure in salt for five to ten minutes. Either way, you want to keep it nice and raw inside because Scallops are amazingly sweet when raw. The best way, I believe, to enjoy raw Scallops is salt and lemon juice. In fact, that is the way I recommend for most raw seafood.


That being said, mayonnaise makes almost everything tastes great. So, why not make it Spicy while we are at it?


Oh, by the way, when you look for Scallops, look for “Dry Packed,” which means it is not bathed in Sodium Tripolyphosphate (preservative to overhydrate scallops so that weighs more).


INGREDIENTS (for one roll):

  • 30 - 50g Sushi Rice

  • 1 Nori Seaweed, half sheet

  • 40 - 45 g Bay Scallops (Dry packed)

  • 30 g Sriracha

  • 30 g Mayo

  • 5 g Sesame Oil (substitute with Olive Oil)

  • 5 g Masago or Tobiko Fish Egg


Optional

  • 1 - 2 pcs Avocado, sliced ½ inch thick


TOOLS:

  • Spoon

  • Mixing Bowl


INSTRUCTIONS:



  1. Make Sushi Rice (follow this recipe).

  2. In a bowl, combine Bay Scallops, Mayo, Sriracha and Sesame Oil

  3. Hold Half Sheet Nori on the left hand, rough side facing up, placing the thumb on top.

  4. Wet your right hand.

  5. Grab sushi rice, golf ball size, approximately 30 - 50g.

  6. Place the Sushi on the top left corner of Nori.

  7. Using your right palm, apply pressure, spread the sushi rice diagonally about 30 degrees.

  8. Using a spoon, place Spicy Scallops on the Sushi Rice.

  9. Pick up the bottom left corner with the right thumb and index finger, roll it up, diagonally about 70 degrees all the way to the top of Nori.

  10. Grab the “thick” rolled part (not the right edge of the Nori), keep rolling clockwise until it is all rolled up.

  11. Dip into soy sauce and eat right away before Nori becomes soggy.


 

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