Hotate Sushi Recipe

Rinse and soak

Place 2 cups short-grain rice in a fine-mesh strainer and rinse under cold running water, stirring with your hand, until the water runs nearly clear (3–5 minutes). Drain and transfer rice to a medium pot or rice cooker. Add 360 ml water. Let rice soak 30 minutes at room temperature (this improves texture).

Cook rice

If using a pot: cover, bring to a gentle boil over medium heat, then reduce to low and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. If using a rice cooker: cook per manufacturer instructions and let rest 10 minutes after cycle finishes.

Season rice

While rice cooks, warm 3 tbs rice vinegar, 1 tbs sugar and 3 tsp fine sea salt in a small saucepan over low heat just until sugar and salt dissolve; do not boil. Transfer cooked rice to a wooden or wide bowl (handai/sushi oke if available). Gently fold the vinegar mixture into rice with a cutting motion using a wooden paddle or spatula to separate grains and cool rice. Fan rice while folding to bring temperature to slightly warm (body temperature). Keep covered with a damp cloth until assembly.

Prepare scallops

Pat 12 sushi-grade scallops dry with paper towels. If they are large, slice each horizontally into 2 thin discs (yielding about 18–24 pieces); for nigiri use one scallop whole per piece if size is appropriate. Lightly season both sides of each scallop with a pinch of kosher salt (approx. 1/4 tsp divided).

Marinate

Combine 1 tsp fresh lemon juice and 1 tsp light soy sauce in a small bowl. Brush or lightly spoon a few drops onto the top of each scallop to add brightness, using only enough to lightly coat—do not soak.

Prepare wasabi

Portion wasabi paste into 6 small dollops (about 1/2 tsp each) to be placed between rice and scallop for each nigiri piece.

Form nigiri

Wet hands with a little water (to prevent sticking) and keep a small bowl of water nearby. Take about 30 g (roughly 2 tablespoons) of seasoned sushi rice and shape gently into an oblong mound using your fingers and palm—do not compact too tightly. Smear a small amount of wasabi on the underside of a scallop or on top of the rice (as preferred). Place the scallop over the rice, pressing gently to adhere. Repeat to make 12 pieces.

Garnish

Top each scallop nigiri with a single microgreen or mitsuba leaf. If using chives and roasted garlic purée, dot a tiny amount (about 1/8–1/4 tsp) of roasted garlic on the scallop and scatter a few snipped chives. Alternatively, brush a hair of neutral oil and carefully torch the scallop surface with a kitchen blowtorch for a light sear (optional).

Serve

Arrange hotate nigiri on a serving plate. Serve immediately with pickled ginger and additional soy sauce on the side. Recommend instructing diners to dip the scallop side lightly into soy sauce (not the rice) and enjoy with a bit of gari between bites.

If you choose to sear: brush about 1 tsp neutral oil over the scallop tops and quickly pass a kitchen torch across the surface until lightly caramelized (a few seconds). After torching, immediately garnish with a tiny smear (about 1 tsp divided among pieces) of roasted garlic purée and a sprinkle of snipped chives.