Spicy Seared Scallop Sushi Bowls Recipe
A vibrant and flavorful Spicy Seared Scallop Sushi Bowl combining perfectly cooked sushi rice with seared sushi-grade sea scallops topped with Japanese mayo and chili crisp, accompanied by fresh veggies and optional garnishes for a delightful, interactive dining experience.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
Ingredients
Sushi Rice
- 1 1/2 cups medium grain sushi rice
- 1 3/4 cups warm water
- 6 tbsp unseasoned rice vinegar
- 2 tbsp white sugar
- 1 1/2 tsp table salt
Scallops
- 8 sushi quality sea scallops (about 0.4-0.5 lbs)
- ~2 tsp Japanese mayo (such as Kewpie brand)
- ~1 tbsp chili crisp (for topping)
Vegetables and Garnishes (Optional)
- 1/2 medium sized ripe avocado
- ~1/4 cup thinly sliced red onion
- ~1/4 cup daikon sprouts
- Other veggies such as carrots, onion, corn, nori, bean sprouts, etc.
Instructions
- Prepare Sushi Rice: Rinse the sushi rice in a large pot with lid repeatedly until the water runs clear, about 3 times. Drain thoroughly. Add 1 3/4 cups lukewarm water, cover, and place on stovetop.
- Cook the Rice: Heat over medium-high until boiling. Once boiling, maintain medium-high heat for 4 minutes, then reduce to very-low and simmer for 15 minutes. Remove from heat and let sit undisturbed for 15 minutes.
- Season the Rice: Transfer rice to a large non-metallic bowl. Sprinkle sugar and salt evenly, pour rice vinegar over the rice. Mix thoroughly with a rice or non-stick spatula, breaking up clumps and coating each grain. Let cool uncovered, stirring occasionally or fanning, until room temperature (about 15 minutes).
- Prepare Vegetables: Thinly slice red onion to yield about 1/4 cup. Rinse daikon sprouts thoroughly. Peel and thinly slice avocado last to prevent browning.
- Prep Scallops: Rinse scallops and pat dry. Remove the tough side muscle from each scallop. Slice each scallop into 2-3 thin disks by cutting on its side, making approximately 12 pieces.
- Assemble Bowl: Evenly divide sushi rice into serving bowls, flattening to create a base. Arrange sliced scallops over half the surface, slightly overlapping.
- Apply Japanese Mayo: Place a small dot of Japanese mayo on each scallop piece for flavor enhancement upon searing.
- Sear Scallops: Use a culinary torch to sear scallops in the bowl, melting and caramelizing the mayo perfectly. Ensure the bowl is heat-safe and be cautious as it will become hot.
- Finish and Serve: Top seared scallops with chili crisp, then add desired vegetables and garnishes. Serve immediately with a spoon and chopsticks for an interactive and delicious meal.
Notes
- Using sushi-grade scallops is essential for both safety and flavor as they are served lightly seared.
- Japanese mayo adds a unique flavor and caramelizes well, enhancing scallops, so it’s highly recommended.
- Ensure the bowl is heat-resistant before torching to prevent damage or injury.
- Rice preparation is time-consuming but mostly hands-off; other prep can be done while rice cooks.
- Vegetables and garnishes are optional and customizable based on preference.
- For a poke bowl variation, plain white rice can be substituted for sushi rice.
