Spicy Hotategai Sushi (1 Pc) Recipe

Rinse and cook rice

Rinse 0.12 cup short-grain sushi rice under cold water until runoff is nearly clear. Drain and place in a small pot with 0.18 cup water. Bring to a simmer over medium heat, cover, reduce to low and cook 12 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, combine 0.5 tsp rice vinegar, 0.125 tsp sugar and 0.0625 tsp salt until dissolved. Transfer warm rice to a small bowl, gently fold in the vinegar mixture with a wooden spoon or rice paddle. Fan or let cool until slightly warm (comfortable to touch). Keep rice covered to prevent drying.

Portion a single nigiri-size ball: wet hands with water (and a touch of rice vinegar if desired), take about 1.5 tablespoons (the specified rice yield above) and form an oblong 1 pc rice base, gently compressing but not smashing.

Mix sauce ingredients: combine 0.5 tsp Japanese mayonnaise, 0.25 tsp sriracha (or tobanjan), 0.125 tsp soy sauce, 0.0625 tsp yuzu or lemon juice and 0.02 tsp sesame oil in a small bowl. Stir until smooth and well emulsified. Taste and adjust heat/salt to preference.

Prepare scallop: pat the 1 fresh scallop dry with paper towel. If scallop is large, slice horizontally into a thin medallion about the footprint of the rice base. If small, use whole.

Dress scallop: lightly brush or spoon roughly half of the prepared spicy sauce evenly over the top surface of the scallop so the topping will cling. Reserve remaining sauce for optional extra.

Assemble nigiri: place the scallop (sauce side up) over the prepared rice base, pressing gently so it adheres. If using nori, wrap a thin strip around the middle to secure the scallop to the rice and trim to fit.

Garnish: dot 0.25 tsp masago on top of the scallop, add 0.25 tsp microgreens or a sliver of green onion, and sprinkle 0.0625 tsp toasted sesame seeds. Place pickled ginger on the serving plate if desired.

Final touch: if you reserved sauce, you may add a very light additional smear on top (use remaining ~half amount) or serve extra on the side for dipping.