Scallop Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs nearly clear (about 2–3 minutes). Drain for 10 minutes. Combine rinsed rice and 2 1/4 cups water in a rice cooker or small pot. If using a pot, bring to a simmer over medium heat, cover, reduce to the lowest heat and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

Prepare sushi vinegar

While rice rests, warm 3 tablespoons rice vinegar, 1 1/2 tablespoons sugar, and 1 teaspoon fine sea salt in a small saucepan over low heat or microwave briefly, stirring until sugar dissolves. Do not boil. Let cool slightly.

Season rice

Transfer cooked rice to a large wooden or nonreactive bowl. Gently fold the sushi vinegar mixture into the rice using a wooden paddle or spatula with broad strokes to avoid smashing the grains. Fan or let rice cool to slightly above room temperature (warm, not hot), about 10–15 minutes. Keep a small bowl of water mixed with a few drops of rice vinegar nearby to wet your hands while shaping so rice doesn't stick.

Portion rice

Moisten your hands and form 12 oblong rice presses (nigiri) about 18–20 g each (roughly 1.5 tablespoons) by cupping rice and gently compressing to hold shape without packing too tightly. Place formed rice on a tray covered with a damp towel to prevent drying.

Prepare scallops

Pat scallops dry with paper towels. If they have side muscle (a small rectangular bit on the side), remove it and discard. Slice each scallop horizontally through the center to create two thin cups if scallops are large and you prefer thinner slices; otherwise leave whole for a single-piece nigiri. Lightly season the top of each scallop with a very small pinch of kosher salt (about 1/16 tsp per scallop). If you like slight searing, heat 1 teaspoon neutral oil in a small skillet over high heat until shimmering—sear each scallop for 6–10 seconds per side just to develop a barely-browned edge, then remove and let cool. Do not overcook; scallops should remain raw inside for nigiri.

Assemble nigiri

Place a small dab (about 1/4 to 1/2 teaspoon) of prepared wasabi on top center of each rice press (or between rice and scallop if you prefer). Lay a scallop slice over each rice press, pressing gently so it adheres. Optionally top each scallop with a microgreen or a thin scallion slice. If using yuzu kosho or a tiny squeeze of yuzu, add a light dot on top for bright flavor.

Serve

Arrange scallop nigiri on a chilled plate or sushi board. Serve immediately with soy sauce on the side for dipping and lemon wedges if desired. Consume within 30–60 minutes for best texture.

If you seared the scallops, ensure they have cooled to near room temperature before placing on rice to avoid softening the rice. Use only a quick flash sear (6–10 seconds per side). For a lightly smoky accent, you can briefly torch the scallop surface after assembly—keep the flame moving and do not char.

Adjust seasoning to taste: add a tiny pinch of finishing salt, a dab of yuzu kosho, or a brush of ponzu or reduced soy on top of the scallop just before serving. Avoid heavy sauces that overwhelm the delicate scallop flavor.

Leftovers: store rice separately from scallops. Keep scallops refrigerated and consume within 24 hours if raw; reheating is not recommended for nigiri.