The Chef

Restaurants

Meals

Drinks

Restaurants›mosonori - Winter Park - Japanese handroll sushi bar›Bay Scallop Recipe

Bay Scallop Recipe

Name: mosonori - Winter Park - Japanese handroll sushi bars Bay Scallop Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 12 oz bay scallops; 1 tsp kosher salt; 0.5 tsp black pepper; 1 tbs neutral oil (vegetable or canola); 1 tbs fresh lime juice; 0.5 tsp toasted sesame oil; 0.5 cups mayonnaise (preferably Japanese Kewpie); 1 tsp toban djan (Korean chili bean paste or tobanji); 0.5 tsp gochujang; 1 clove garlic, finely grated; 1 tsp rice vinegar; 1 tsp fresh lemon juice; 0.25 tsp sesame oil; 0.5 tsp honey; 0.25 tsp kosher salt; 0.125 tsp black pepper; 6 pieces nori sheets (half-sheets, toasted); 2 cups sushi rice, cooked and seasoned; 0.5 cup thinly sliced cucumber (julienne); 1 each avocado, sliced; 2 tb s scallion, thinly sliced on bias; 0.5 cup microgreens or shiso leaves; 1 tsp toasted sesame seeds (white and/or black); 0.25 cup pickled ginger (optional, to serve); 0 to taste soy sauce (for serving)

Inspired by mosonori - Winter Park - Japanese handroll sushi bar

Time30m

Serves6

tobanji aioli

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Bay Scallop Hand Rolls

12 oz bay scallops

1 tsp kosher salt

1/2 tsp black pepper

1 tbs neutral oil (vegetable or canola)

1 tbs Fresh lime juice

1/2 tsp toasted sesame oil

Tobanji Aioli

1/2 cups mayonnaise (preferably Japanese Kewpie)

1 tsp toban djan (Korean chili bean paste or tobanji)

1/2 tsp gochujang

1 clove garlic, finely grated

1 tsp Rice vinegar

1 tsp fresh lemon juice

1/4 tsp Toasted sesame oil

1/2 tsp Honey

1/4 tsp kosher salt

1/8 tsp black pepper

Hand Roll Assembly & Garnish

6 pieces nori sheets (half-sheets, toasted)

2 cups sushi rice, cooked and seasoned

1/2 cup thinly sliced cucumber (julienne)

1 each avocado, sliced

2 tb s scallion, thinly sliced on bias

1/2 cup microgreens or shiso leaves

1 tsp toasted sesame seeds (white and/or black)

1/4 cup pickled ginger (optional, to serve)

0 to taste soy sauce (for serving)

Method

Bay Scallop Hand Rolls

Prepare scallops

Pat bay scallops dry with paper towels. In a medium bowl, toss scallops with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tablespoon neutral oil, 1 tablespoon fresh lime juice, and 1/2 teaspoon toasted sesame oil. Let sit 5 minutes to marinate.

Sear (optional quick cook)

Heat a nonstick skillet over medium-high heat until hot. Add a thin film of neutral oil. Sear scallops in a single layer for 30–45 seconds per side until just opaque and slightly golden; avoid overcooking. Alternatively, for a raw-style hand roll, skip searing and proceed with marinated scallops chilled. Remove scallops to a plate and let cool slightly.

Tobanji Aioli

In a small bowl combine 1/2 cup mayonnaise, 1 tsp toban djan, 1/2 tsp gochujang, finely grated garlic clove, 1 tsp rice vinegar, 1 tsp fresh lemon juice, 1/4 tsp sesame oil, and 1/2 tsp honey. Whisk until smooth and homogeneous.

Taste and adjust seasoning: add 1/4 tsp kosher salt and 1/8 tsp black pepper if needed. The aioli should be bright, slightly spicy, and balanced between salty and sweet. Transfer to a squeeze bottle or small bowl for easy assembly.

Hand Roll Assembly & Garnish

Prepare nori and rice: have 6 toasted nori half-sheets and 2 cups of warm sushi rice ready. Spread approximately 1/3 cup of rice onto the left third of each nori half-sheet (adjust per size), leaving a 1/2-inch border at the top.

Layer vegetables: place a small handful (~2 tbsp) of julienned cucumber and 2–3 thin avocado slices in a diagonal line over the rice. Add a few microgreens or a shiso leaf for herbaceousness.

Add scallops: arrange 6–8 bay scallops (seared or marinated raw) on top of the vegetables on each hand roll. If serving raw-style, drain excess marinade before adding so rolls aren't watery.

Dress with aioli and garnish: drizzle about 1 tsp of tobanji aioli over the scallops on each roll (use a squeeze bottle for control). Sprinkle toasted sesame seeds and a pinch of thinly sliced scallion on top.

Roll: fold the nori into a cone shape (standard temaki) by bringing the bottom-left corner toward the top-right, enclosing the filling, and tucking the top edge. Seal by pressing gently — a thin smear of rice or aioli at the edge helps it stick.

Serve: place hand rolls upright in a holder or serving plate. Serve immediately with soy sauce and pickled ginger on the side. Hand rolls should be eaten immediately so nori remains crisp.