Recipe
Spicy Scallop Crispy Rice
25 min
Calories 705 kcal
*Calories are for one serving.
Ingredients (Servings: 2 )
| 【Crispy Rice】 | |
|---|---|
| prepared sushi rice, chilled | 370 g |
| neutral oil | 30 mL |
| 【Spicy Scallop】 | |
| sushi-grade scallops, finely chopped | 170 g |
| Kadoya hot sesame oil | 5 mL |
| spicy mayo | 30 mL |
| soy sauce | 5 mL |
| 【For Serving】 | |
| Kadoya hot sesame oil | 15 mL |
| caviar | 28 g |
| finely chopped chives | 3 g |
| toasted sesame seeds | 3 g |
Directions (25 min)
-
Press the chilled sushi rice firmly into an even ½-inch-thick layer (1.25-cm-thick layer) in a parchment-lined container. Cut into 8 small rectangles, pressing the edges together as needed so they hold their shape.
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Heat the neutral oil in a large skillet over medium-high heat. Add the rice pieces and cook for 2–3 minutes per side, until golden brown and crisp. Transfer to a paper towel-lined plate.
-
In a medium bowl, gently combine the chopped scallops, spicy mayo, 1 tsp Kadoya hot sesame oil, and soy sauce.
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Arrange the crispy rice pieces on a serving plate. Spoon the spicy scallop mixture evenly over each piece.
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Drizzle the spicy scallop with additional Kadoya hot sesame oil. Top each piece with a small spoonful of caviar, then finish with chives and toasted sesame seeds. Serve immediately.
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