Spicy Hotategai Sushi Recipe

Rinse and cook rice

Place 1.5 cups short-grain Japanese rice in a fine-mesh sieve and rinse under cold water, rubbing the rice gently with your hand, until the water runs clear (about 3–4 rinses). Drain for 10 minutes. Combine the drained rice and 320 ml water in a rice cooker or a heavy saucepan. If using a saucepan, bring to a boil, then reduce to low, cover, and simmer for 12–14 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season the rice

While the rice rests, warm 3 tbs rice vinegar, 1.5 tbs granulated sugar, and 0.5 tsp fine sea salt in a small saucepan over low heat or in the microwave just until sugar dissolves. Transfer the cooked rice to a shallow wooden or nonreactive bowl. Gently fold the vinegar mixture into the rice using a rice paddle or spatula, using cutting and folding motions to avoid crushing the grains. Fan the rice or allow it to cool to near room temperature (about 10–15 minutes) while continuing to gently turn to release steam.

Once the rice is slightly warm to cool (not hot), wet your hands with water mixed with a teaspoon of rice vinegar to prevent sticking and proceed to form sushi bases in the Assembly step.

Prepare the imitation scallop mixture

Place 200 g finely chopped imitation scallop (hotategai) in a bowl. Add 3 tbs Japanese mayonnaise, 1 tbs sriracha, 1 tsp mae ploy or sweet chili sauce (if using), 1 tsp light soy sauce, 0.5 tsp sesame oil, and 0.25 tsp shichimi togarashi or crushed red pepper. Mix thoroughly until uniformly combined and slightly creamy. Taste and adjust heat or salt: add a little more sriracha for heat or a pinch of sugar if it needs sweetening.

Add aromatics and chill

Fold in 1 tbsp finely sliced green onions and 1 tsp toasted sesame seeds. Cover the bowl and refrigerate for 10–15 minutes to let flavors meld; do not over-chill—mixture should be cool but spreadable.

Form sushi bases

Divide the seasoned sushi rice into 8 equal portions for small nigiri or 12 portions for bite-size pieces. With wet hands, shape each portion into an oval or small rectangle about 1–2 tbsp rice each, compressing gently but not too firm. If using nori halves for small pressed-style pieces, place a nori half on your palm or work surface and press rice onto it to form a base.

Top with spicy hotategai

Spoon about 1 to 1.5 tbs of the spicy hotategai mixture onto each rice base, spreading it evenly but leaving the edges of rice visible. If you prefer a brûlée texture, briefly torch the tops (optional) at low distance until the mayo-sauce surface bubbles lightly—do so with caution.

Finish and serve

Garnish each piece with a small pinch of toasted sesame seeds, a tiny sprinkle of shichimi togarashi, and a sliver of green onion or microgreen. Serve the Spicy Hotategai Sushi with pickled ginger, a small dish of soy sauce, and optional wasabi. Eat within 1 hour for best texture.