Ch. Ch. Scallops-sushi Recipe
Make Ch. Ch. Scallops-sushi Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Scallops
Vegetables and Garnish
Method
Prepare Sushi Rice
- 1
Rinse and Cook Rice
Rinse 1 cup of sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 1.5 cups of water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 10 minutes.
- 2
Season Rice
Once the rice has cooled slightly, transfer it to a large bowl. In a small bowl, mix together 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt until dissolved. Pour this mixture over the rice and gently fold it in with a wooden spatula. Allow the rice to cool to room temperature.
Cook Scallops
- 3
Prepare Scallops
Pat 12 fresh sea scallops dry with paper towels. Season both sides with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
- 4
Sear Scallops
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the scallops in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes on one side until a golden crust forms, then flip and cook for another 1-2 minutes until the other side is golden and the scallops are opaque. Remove from heat and let rest.
Assemble Sushi
- 5
- 6
Roll Sushi
Place a sheet of nori on a bamboo sushi mat. Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch of the edge exposed. Layer the sliced cucumber, avocado, and a seared scallop in the center. Roll the sushi tightly using the mat, then slice into bite-sized pieces.
- 7
Serve
Arrange the sushi rolls on a serving platter. Serve with soy sauce, pickled ginger, and wasabi on the side.
