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Spicy Scallop Sushi Roll

 

  Ingredients:
  Nori Seaweed, toasted sheets
Freshly Prepared Sushi Rice (see recipe)
Scallops (4 ounces per roll)
1 cucumber
1 avocado
2 asparagus stalks per roll
kaiware (radish sprouts)

Spicy Sauce
1/4 tsp of Kewpie Mayonnaise
1 teaspoon Masago
1/2 teaspoon Sriracha Hot Sauce

  Preparation:
 

Spicy Sauce
Mix all of this together. The Kewpie will absorb some of the heat so adjust to taste. If you're mixing this with fish, cut the fish into nibble-sized pieces first, about 1/4 inch.

Sushi Roll -
Cut scallops and mix with hot sauce. Blanch the asparagus and while putting the roll together, allow the flowered ends to stick out the sides of the roll. Add cucumber and sprouts, Roll and Cut. Put slice of avocado and dollops of masago on top of individual pieces. Or if you're making Temaki, add everything to the handroll.



  Cooks Notes:
 

Bamboo sushi-roll mat
Clean cutting board
Sushi knife or very sharp knife
A pack of roasted-seaweed (Nori)
Wood spoon or wood or plastic rice paddle for spreading rice
Plastic wrap

 



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