Scallop nigiri are one of my favorite sushi pieces, and as you can see from the images I love them seared! These are the 4 different ways I typically prepare them. Scallops are much easier to slice for nigiri than most fish, making these pretty easy to make! Please note, you do need a culinary torch if you want to sear them.
* 4 sea scallops, sushi quality * 6 tbsp prepared, seasoned sushi rice * Japanese mayo * toasted sesame oil * chili crisp
**Instructions:**
*Slice the scallops:*
1. Slice off the small side muscle on the scallop, then fillet it in half, leaving a small piece at the side still connected. Open up the filleted scallop so it lays flat. See the video in the post section for more details!
*Make the nigiri rice balls:*
1. Run your hands under water in the sink and shake off any excess. 2. Using wet hands, pick up about 1.5 tablespoons of sushi rice. 3. Squeeze the rice together between your palms and form it into the oblong shape, about 2 inches long by 1 inch wide. (This step will take a little time and patience to master) 4. Place the formed rice ball on a plate and continue on to the next one. Don’t worry if the rice ball seems a little too wet from the water on your hands, this will evaporate off as it sits. 5. Between every 1 to 2 nigiri, rinse your hands in the sink. You’ll feel the residual rice starches on your hands (they’ll feel a bit slimy), rinse and rub your hands together until this is gone, then shake off the excess water and continue to the next nigiri.
*Plain Scallop Nigiri:*
1. Place the sliced scallop on top of the nigiri rice, and that’s it!
*Seared Scallop Nigiri with Sesame Oil:*
1. Place the sliced scallop on top of the nigiri rice, and brush with a little bit of toasted sesame oil. Sear the scallop with the culinary torch until your desired level of doneness.
*Seared Scallop Nigiri with Japanese Mayo:*
1. Place the sliced scallop on top of the nigiri rice, and put a small dot of Japanese mayo on each side (avoid adding too much). 2. Sear the scallop with the culinary torch until your desired level of doneness. Make sure to melt the Japanese mayo until it starts to get a little bubbly.
*Seared Scallop Nigiri with Japanese Mayo & Chili Crisp:*
1. Place the sliced scallop on top of the nigiri rice, and put a small dot of Japanese mayo on each side (avoid adding too much). 2. Sear the scallop with the culinary torch until your desired level of doneness. Make sure to melt the Japanese mayo until it starts to get a little bubbly. 3. Top with a little bit of chili crisp on each side.
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# Scallop Nigiri, 4 Ways
Scallop nigiri are one of my favorite sushi pieces, and as you can see from the images I love them seared! These are the 4 different ways I typically prepare them. Scallops are much easier to slice for nigiri than most fish, making these pretty easy to make! Please note, you do need a culinary torch if you want to sear them.
**Original Recipe:** [Scallop Sushi Four Ways](https://www.craftycookbook.com/scallop-sushi-four-ways/)
**Ingredients:**
* 4 sea scallops, sushi quality
* 6 tbsp prepared, seasoned sushi rice
* Japanese mayo
* toasted sesame oil
* chili crisp
**Instructions:**
*Slice the scallops:*
1. Slice off the small side muscle on the scallop, then fillet it in half, leaving a small piece at the side still connected. Open up the filleted scallop so it lays flat. See the video in the post section for more details!
*Make the nigiri rice balls:*
1. Run your hands under water in the sink and shake off any excess.
2. Using wet hands, pick up about 1.5 tablespoons of sushi rice.
3. Squeeze the rice together between your palms and form it into the oblong shape, about 2 inches long by 1 inch wide. (This step will take a little time and patience to master)
4. Place the formed rice ball on a plate and continue on to the next one. Don’t worry if the rice ball seems a little too wet from the water on your hands, this will evaporate off as it sits.
5. Between every 1 to 2 nigiri, rinse your hands in the sink. You’ll feel the residual rice starches on your hands (they’ll feel a bit slimy), rinse and rub your hands together until this is gone, then shake off the excess water and continue to the next nigiri.
*Plain Scallop Nigiri:*
1. Place the sliced scallop on top of the nigiri rice, and that’s it!
*Seared Scallop Nigiri with Sesame Oil:*
1. Place the sliced scallop on top of the nigiri rice, and brush with a little bit of toasted sesame oil. Sear the scallop with the culinary torch until your desired level of doneness.
*Seared Scallop Nigiri with Japanese Mayo:*
1. Place the sliced scallop on top of the nigiri rice, and put a small dot of Japanese mayo on each side (avoid adding too much).
2. Sear the scallop with the culinary torch until your desired level of doneness. Make sure to melt the Japanese mayo until it starts to get a little bubbly.
*Seared Scallop Nigiri with Japanese Mayo & Chili Crisp:*
1. Place the sliced scallop on top of the nigiri rice, and put a small dot of Japanese mayo on each side (avoid adding too much).
2. Sear the scallop with the culinary torch until your desired level of doneness. Make sure to melt the Japanese mayo until it starts to get a little bubbly.
3. Top with a little bit of chili crisp on each side.