Chopped Scallop Roll Recipe

Prepare seasoned sushi rice

If you don't have cooked rice ready, cook short-grain sushi rice according to package instructions to yield about 3 cups cooked. While still warm, transfer to a shallow bowl or hangiri and gently fold in 5 tbs of rice vinegar seasoning (typically 4 tbs rice vinegar + 1 tbs sugar + 1/2 tsp salt adjusted to equal 5 tbs). Fan the rice while folding to cool it to near room temperature; cover with a damp towel to keep moist.

Lay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it. Place a nori sheet shiny side down on the plastic. With wet fingers, spread about 1/2 cup of the seasoned sushi rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the top edge of the nori free of rice so it can seal.

Sprinkle a light pinch of toasted sesame seeds across the rice surface. Flip the nori so the rice side faces down on the plastic (this is an inside-out roll).

Prepare and chop scallops

Pat 1 lb bay scallops dry with paper towels. If scallops are large, coarsely chop them into roughly 1/4- to 1/2-inch pieces; if small, leave whole or lightly chop once so texture remains tender. Place chopped scallops in a chilled bowl to keep them cold.

Mix dressing

In a separate bowl combine 5 tbs Japanese mayonnaise, 1 tbs sriracha (if using) or to taste, 1 tsp fresh lemon juice, 1 tsp sesame oil, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Stir until smooth and well combined.

Combine scallops and dressing

Add the chopped scallops to the dressing along with 2 tbsp finely chopped scallion and 1 tbsp chopped cilantro (if using). Gently fold to combine so scallops are evenly coated but not mashed.

Add crunch

Just before assembly, fold in 1/2 cup tempura crunch or panko crumbs to give textural contrast. Taste and adjust seasoning — add a pinch more salt or a squeeze of lemon if needed.

If you prefer a lightly seared scallop flavor, heat 1 tsp neutral oil in a sauté pan over medium-high heat. Quickly sear half the scallops (about 30–45 seconds per side) until just opaque at the edges, then cool and chop. Use seared scallops for half the filling or mix with raw for contrast (optional).

Spoon about 1/3 to 1/2 cup of the chopped scallop mixture in a line across the center of the rice (the end closest to you). If using masago or tobiko, sprinkle a thin layer on top of the scallop mixture.

Using the plastic and bamboo mat, lift the edge of the nori and rice nearest you and begin to roll away from you, pressing gently but firmly to form a tight roll. Continue rolling until sealed; use the exposed nori edge to close the seam (dab a little water on it if needed).

Once rolled, gently press the mat around the roll to shape it into a firm cylinder. Let the roll rest seam-side down for 1–2 minutes to set.

Using a very sharp, wet knife, slice each roll into 8 equal pieces. Wipe the knife between cuts with a damp towel to keep clean edges.

Plate the rolls and drizzle eel sauce or sweet soy glaze over them (about 3 tbs total across the plate). Garnish with a small mound of masago/tobiko on a few pieces, microgreens or shiso leaves, and a sprinkle of toasted sesame seeds. Serve immediately with soy sauce, wasabi and pickled ginger.