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.
Scallop Maki Ingredients
Method
Preparation and Assembly
- 1
- 2
Cook the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, let it cool slightly.
- 3
Assemble the Maki
Place a sheet of nori on a bamboo sushi mat. Wet your hands and spread a thin layer of sushi rice over the nori, leaving about an inch at the top edge. Add a line of the scallop ceviche mixture and sprinkle with toasted sesame seeds.
- 4
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight. Seal the edge of the nori with a little water.
- 5
Slice and Serve
Using a sharp knife, slice the roll into bite-sized pieces. Serve with wasabi on the side if desired.
