Hotate Oshi Recipe

Rinse and cook rice

Rinse 1/2 cup short-grain sushi rice under cold water until the rinse runs nearly clear (about 3–4 rinses). Drain. Combine rinsed rice and 0.6 cup water in a small pot with a tight-fitting lid. Bring to a gentle boil over medium heat, then reduce to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, mix 1 tablespoon rice vinegar, 1/2 teaspoon sugar and 1/4 teaspoon fine sea salt in a small bowl until dissolved. Transfer hot rice to a small shallow bowl. Gently fold the vinegar mixture into the rice with a wooden paddle or spoon using a cutting-and-turning motion to avoid crushing grains. Fan rice or let cool to lukewarm (about 5–8 minutes). Keep covered with a damp towel to prevent drying.

Clean and slice scallops

Pat the 2 fresh scallops dry with paper towel. Remove any side muscle if attached. For oshi style, slice each scallop horizontally into 2 thin medallions (about 0.25–0.3 cm thick) so you have 4 thin pieces total; you will use 1–2 slices per pressed piece depending on size.

Season scallops

In a small bowl combine 1 teaspoon mirin, 1/2 teaspoon light soy sauce, 1/4 teaspoon yuzu or lemon juice, 1/8 teaspoon kosher salt and 1/8 teaspoon mikiri or sesame oil (if using). Lightly toss the scallop slices to coat — do not marinate for long, just 1–2 minutes to take away raw edge and add gloss.

Prepare mold

Line the inside of the oshizushi mold with plastic wrap, leaving enough overhang to cover and help lift the pressed block out. If you don't have a mold, use a small rectangular container or form with a rim.

Form rice base

Wet your hands with water mixed with a little rice vinegar (to prevent sticking). Place approximately half of the seasoned sushi rice (about 1/4 cup cooked rice) into the mold and press evenly into a flat layer about 1 cm thick using the mold's press or the back of a spoon. The final yield is two 1-piece oshis, so divide evenly.

Arrange scallops

Place 1–2 thin scallop slices on top of the pressed rice for each piece, slightly overlapping if using two per piece. Lightly press the scallops into the rice so they adhere.

Add wasabi

Dot about 1/8 teaspoon (half of the 1/4 tsp) of wasabi between scallop and rice for each piece if you want a touch of heat. Spread very thinly so it doesn't overpower the scallop.

Press and unmold

Place the top plate of the mold and press firmly and evenly for 20–30 seconds to compact the rice and set the scallop. Lift the press, fold the plastic wrap over the top and invert the mold onto a cutting board. Gently unwrap the plastic and lift off the mold to reveal a compact rectangular block.

Finish cuts and garnish

Using a sharp knife moistened with water, cut the block into two equal pieces. If desired, secure each piece with an optional thin nori strip around the middle. Brush a tiny amount (a few drops) of the remaining soy/mirin dressing on top of each scallop for shine. Add a small smear (about 1/8 tsp) of wasabi on the side, and serve with pickled ginger.

Plate the two Hotate Oshi pieces on a small sushi plate. Garnish with pickled ginger slices. Serve immediately at cool-lukewarm rice temperature. Eat within 30 minutes for best texture and freshness.