Spicy Scallop Temaki Recipe

Prepare sushi rice

Rinse 1 1/2 cups uncooked short-grain rice under cold water until water runs clear. Cook according to package instructions to yield about 2 cups cooked rice. While warm, gently fold in rice vinegar, sugar and salt (2 tbs rice vinegar, 1 tsp sugar, 1 tsp salt). Spread rice in a shallow bowl to cool to room temperature, fanning if desired to give it a shiny texture.

Prepare nori

Cut full nori sheets in half crosswise if you prefer smaller temaki; for classic cones use full sheets. Lightly brush one side of each nori sheet with 1/4 tsp toasted sesame oil to add aroma and help sealing.

Prepare scallops

Pat scallops very dry with paper towels. If large, halve or chop into 1/2-inch pieces so they fit comfortably in a hand roll. Place scallops in a mixing bowl and season with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Make spicy sauce and toss

In a small bowl combine 6 tbs mayonnaise, 2 tsp Sriracha, 1 tsp gochujang, 1 tsp sesame oil, 1 tsp soy sauce and 1 tsp lime juice. Whisk until smooth. Add thinly sliced scallions and toasted sesame seeds. Toss the scallops gently with the sauce until evenly coated. Taste and adjust heat by adding more Sriracha if desired. Refrigerate the mixture for 10–15 minutes to let flavors meld (do not marinate too long to preserve texture).

Optional quick sear (variation)

If you prefer partially cooked scallops: heat a nonstick skillet over medium-high, add 1 tsp neutral oil and sear scallop pieces 20–30 seconds per side just until opaque at the edges. Cool slightly before tossing with the spicy mayo. Raw spicy scallop (sashimi-grade) is also traditional—ensure you source high-quality seafood.

Prepare fillings: julienne cucumber into thin matchsticks, slice avocado, and rinse and dry microgreens or shredded lettuce so they are crisp.

Assemble temaki: place a nori sheet (seaweed side out, shiny side down if you brushed with oil) in your hand or on a clean surface. With wet hands (dip fingers in water to prevent rice sticking) take about 1/2 cup sushi rice and spread it in a strip along one edge of the nori, covering about one third of the sheet lengthwise. Leave the top corner free so it can be rolled into a cone.

Add fillings: on top of the rice place 3 pieces of sauced scallop (about 3 scallops), a small handful (about 2 tbsp) of julienned cucumber, 2–3 thin avocado slices, and a small pinch of microgreens. Be careful not to overfill—the temaki should be easy to hold.

Roll and finish: fold the bottom corner of the nori over the fillings and roll into a cone, sealing the outer edge with the damp corner of the nori or a dab of rice. Sprinkle a few extra sesame seeds over the exposed scallop and add a small sliver of pickled ginger into the cone if desired. Serve immediately to keep nori crisp.

Serve: arrange temaki on a plate standing upright (use a small cup or temaki holder) with soy sauce and wasabi for dipping, pickled ginger on the side and lime wedges for squeezing. One wedge per person is recommended.