Chopped Scallop Roll (6 Pcs) Recipe

Prepare scallops

If using large bay scallops, pat dry and roughly chop into small 1/4-inch pieces. If using small whole bay scallops, pulse briefly in a food processor (1–2 quick pulses) or chop finely by hand. Do not puree — pieces should remain slightly textured.

Combine seasonings

In a mixing bowl, add Japanese mayonnaise, soy sauce, lemon juice, sesame oil, kosher salt, and black pepper. Whisk until smooth and evenly combined.

Mix scallops and fillings

Add the chopped scallops, finely chopped scallion, diced cucumber, and masago to the seasoned mayo. Fold gently with a spatula until everything is evenly coated. Taste and adjust seasoning (add up to 1/2 tsp more soy or a pinch more salt if needed). Refrigerate the mixture for 10–15 minutes to let flavors meld and to firm slightly.

Optional quick sear

If you prefer a slightly cooked edge texture, heat 1 tsp neutral oil in a nonstick skillet over high heat. Quickly sear the chopped scallop mixture in small batches for 20–30 seconds, just to take the chill off and add a hint of caramelization. Cool for 5 minutes before assembling.

Prepare sushi rice

If you have freshly cooked sushi rice, season it with the sushi vinegar and gently fold to combine. Let the rice cool to slightly warm (room temperature) — it should be sticky but not hot. If using already seasoned rice, fluff with a paddle to loosen clumps.

Lay out nori

Place a toasted nori sheet shiny side down on the plastic-covered bamboo mat. If making 6-piece rolls, place the nori long edge facing you so you can roll widthwise for thicker slices; for 2 sheets you will make two half-size rolls (3 pieces each) or combine into one larger roll and slice into 6.

Spread rice

Wet your hands with water (mixed with a little rice vinegar to prevent sticking). Take about 3/4 cup of rice and evenly press it onto the nori, leaving a 1-inch strip along the top edge free of rice. The rice layer should be about 1/4-inch thick.

Add fillings

Spread a thin line (about 3 tablespoons) of the chilled chopped scallop mixture across the center of the rice. Add a drizzle (about 1/2–1 tsp) of wasabi mayo over the scallop line and sprinkle lightly with toasted sesame seeds.

Roll the sushi

Using the bamboo mat, lift the edge nearest you and begin to roll away from you, tucking the filling in tightly with your fingers. Press gently but firmly to form a tight cylinder. Roll until the nori seam is sealed. If needed, wet the exposed nori edge with a tiny bit of water to help seal.

Shape & chill

Press the roll gently with the mat to form an even cylinder. Place the roll seam side down and chill in the refrigerator for 5–10 minutes to help it set, which will make slicing cleaner.

Slice into 6 pieces

Wet a very sharp knife with water (wipe between cuts). Slice the roll in half, then slice each half into three even pieces to yield 6 pieces total. Make decisive single strokes rather than sawing to keep the filling intact.

Plate & garnish

Arrange the 6 pieces on a plate. Drizzle eel sauce or additional spicy mayo if desired, sprinkle extra masago or toasted sesame seeds, and top with microgreens or thin shiso slices. Serve immediately with soy sauce and pickled ginger on the side.

Serve each piece with a small dish of soy sauce and optional extra wasabi. Eat within 30 minutes of assembly for best texture.