Total: 35 - 40 minutes
Sushi Rice: 30 - 40 minutes
Rolling: 5 minutes
As you can see from the picture, I am sure you can guess this is not the “traditional” or “authentic” sushi recipe from Japan.
You are correct, it is not.
It’s definitely not something you see at a high end omakase only sushi bars. Nonetheless, it is a popular menu item at many US sushi restaurants. My first sushi restaurant in Los Angeles, Sushi on Sunset had this on the menu. Surely enough, it was popular amongst sushi bomb lovers.
For this recipe, I used Spicy Scallops, but if spicy is not your cup of tea, simply avoid using sriracha. Mayo should give you plenty of mouthwatering flavors, as it goes well with Scallops and Kani Kama, imitation crab.
For those who are not used to making an inside out roll, you can pick it up from your local supermarket (or to go sushi establishment). Just make and bake spicy scallops and put them on top of the California Roll. Either way, it’s best eaten while it’s hot!
Bake Scallops while Cooking Rice
Set the rice to cook first, then prep and bake Scallops while rice is being cooked. This way, Baked Scallops is ready when your sushi rice is done.
No Eel Sauce?
If you cannot find Eel (Unagi) sauce, you can substitute it with Teriyaki Sauce. No problemo!
INGREDIENTS (for one roll):
200g Sushi Rice
1 Nori Seaweed, half sheet
2 Sticks, Kani Kama/Imitation Crab Meat
2 -3 pcs Avocado, sliced ½ inch thick
10g Sesame Seeds, Roasted
60g Bay Scallops (Dry packed)
10g Sesame Oil (substitute with Olive Oil)
10g Masago or Tobiko Fish Egg
5g Scallions, Chopped
Makisu, Sushi Rolling Mat
(How to spread rice for Inside Out Rolls, Step 3 - 12)
(California Roll, Steps 15 - 20)
Make Sushi Rice (follow this recipe).
While rice is cooked, combine all the ingredients for spicy scallop in the bowl.
On a sheet pan (or baking pan), place a parchment sheet, and spicy scallop. Pour additional mayonnaise on top of scallops. Bake at 200C or 400F for 10 to 15 minutes.
Wipe the cutting board with a wet towel to moisten.
Place half sheet nori horizontally, rough side facing up.
Wet your hands. Grab sushi rice, tennis ball size, approximately 200g.
Place the sushi rice on the top left corner, shaping it like a potato.
Using the bottom part of your left palm, apply pressure, spread the sushi rice horizontally.
With your right hand, making a “U” shape, guide the sushi rice so that it covers the top half to 2/3 of the Nori.
Rhythmically, turn your left hand three times to cover the top portion of the Nori with rice.
Clean your hands with a wet towel, dip your fingers in the water.
Using fingertips, apply the pressure, spread the rice to the bottom, from the left, center, and right.
Spread the sushi rice all the way to the top and corners to cover the entire sheet of Nori as even as possible.
Flip the Nori with Sushi Rice so the Nori is facing up.
Place Kani Kama, Avocado in the center of Nori. If you want to add mayonnaise, spread it on Nori first, then place Kani Kama and Avocado.
Pick up the bottom edge of the Nori, roll like a Yoga mat. The bottom edge should land below the top edge of Nori.
Seal, then roll another 90 degrees forward.
Place a plastic wrap on the roll, then Makisu rolling mat.
Squeeze the Makisu and remove the plastic.
Cut into eight pieces.
Put California Roll on a plate, then place baked Scallops on top.
Garnish with scallions, Masago and eel sauce.
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