- Kaz Matsune
Make Sushi at Home Recipe: Spicy Scallops Temaki (Hand Roll)
Updated: Aug 16
COOKING TIME:
Total: 35 - 40 minutes
Sushi Rice: 30 - 40 minutes
Rolling: 1-2 minutes
When it comes to consuming raw fish, concerns are natural, especially if you don't have access to fresh fish. The terms "Sushi" and "Sashimi" grade fish can be perplexing, leaving many people unsure about which fish is safe to eat raw. As a sushi instructor, I often receive questions about what makes fish "Sushi Grade." (For a more detailed explanation, check out this entire article.)
Let's talk about Scallops. Can you eat them raw? The answer is yes. In fact, most Scallops are safe to consume raw, making them one of the safest seafood options. It's important to note that all raw fish carries a risk of bacteria and potential cross-contamination, but the same applies to other meats like Beef and vegetables.
If you're concerned about food poisoning due to cross-contamination, you can take a couple of precautions. One option is to lightly sear the outside of the Scallops in a pan with a dash of Olive Oil (rare is recommended). Alternatively, you can quickly cure them in salt for five to ten minutes. However, for the best experience, I recommend enjoying raw Scallops with just a sprinkle of salt and a squeeze of lemon juice. This simple preparation method allows the Scallops' natural sweetness to shine, which I believe is the ideal way to savor most raw seafood.
Now, let's add a twist to elevate the flavors even further. Mayonnaise has a magical ability to enhance the taste of almost any dish. So, why not make our Spicy Scallops Temaki with a kick?
When you're purchasing Scallops, look for "Dry Packed" ones, as they have not been treated with Sodium Tripolyphosphate, a preservative used to over hydrate scallops and increase their weight.
Here's what you'll need to create this delectable hand roll:
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:
Make Sushi Rice (follow this recipe).
In a bowl, combine Bay Scallops, Mayo, Sriracha and Sesame Oil
Hold Half Sheet Nori on the left hand, rough side facing up, placing the thumb on top.
Wet your right hand.
Grab sushi rice, golf ball size, approximately 30 - 50g.
Place the Sushi on the top left corner of Nori.
Using your right palm, apply pressure, spread the sushi rice diagonally about 30 degrees.
Using a spoon, place Spicy Scallops on the Sushi Rice.
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.
Grab the “thick” rolled part (not the right edge of the Nori), keep rolling clockwise until it is all rolled up.
Dip into soy sauce and eat right away before Nori becomes soggy.
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