Categories  

                

Asian/Hawaiin


30 - 50g Sushi Rice
1 Nori Seaweed, half sheet
40 - 45 g Bay Scallops (Dry packed)
30 g Sriracha
30 g Mayo
5 g Sesame Oil (substitute with Olive Oil)
5 g Masago or Tobiko Fish Egg

Optional
1 - 2 pcs Avocado, sliced ½ inch thick

Make Sushi Rice (follow this recipe).
In a bowl, combine Bay Scallops, Mayo, Sriracha and Sesame Oil
Hold Half Sheet Nori on the left hand, rough side facing up, placing the thumb on top.
Wet your right hand.
Grab sushi rice, golf ball size, approximately 30 - 50g.
Place the Sushi on the top left corner of Nori.
Using your right palm, apply pressure, spread the sushi rice diagonally about 30 degrees.
Using a spoon, place Spicy Scallops on the Sushi Rice.
Pick up the bottom left corner with the right thumb and index finger, roll it up, diagonally about 70 degrees all the way to the top of Nori.
Grab the “thick” rolled part (not the right edge of the Nori), keep rolling clockwise until it is all rolled up.
Dip into soy sauce and eat right away before Nori becomes soggy.

Unrated