Aburi Scallop Rice Bowl

Man, I love scallops…
Sweet, salty, tender little morsels, all wrapped up in a beautiful shell.

Scallops are super versatile, however my favourite way to eat them is actually to do nothing to them at all. Fresh out of the shell or dipped in a light soy sauce then straight down the hatch. Can’t beat it in my humble opinion… However.. People seem to have an aversion to eating raw seafood so when cooking for my friends, this is the go to recipe I make when we have a glut of scallops.

Ingredients -

Fresh scallops
Sushi Rice
Sushi Seasoning
Sesame oil
Okonomi Sauce
Furikake
Spring onions
Kewpie Mayo
A Blowtorch

Here’s How -

Cook your rice as per the instructions and season appropriately. Add a teaspoon of sesame oil and mix.
Place a cup or so into a bowl.
Lightly torch the rice with the blow torch - refer to video on the YouTube channel to see how much.

Slice your scallops in half and lay them over the rice. Give a little drizzle of Okonomi sauce and then blowtorch those babies until they have some nice char on top.
Another drizzle of okonomi sauce, followed by kewpie, a sprinkle of furikake and finally some spring onions.