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84g sushi rice (i.e. short-grain rice), 4/5 cup of water,
1 piece of kombu (i.e. seaweed), 2/3T sushi rice seasoning, 8 scallops with shells, some coriander, 1 lime, some salt, 1T oil, some Japanese pickled ginger, some Japanese mayonnaise, some wasabi.

some sake.


1. Wash sushi rice under cold running water till the water through it is completely clear; Leave in the strainer to drain for 60 minutes; Arrange the rice in a pan with 4/5 cup of water and a piece of kombu; Bring to the boil over a high heat; Remove the kombu; Cover the pan; Turn to a medium-low heat; Simmer for 10 minutes; Turn off the heat; Leave it with the lid for 15 minutes.
2. Arrange the hot rice in a sushi-oke (large and very shallow bowl); Pour 2/3T sushi rice seasoning over the top; Mix well with a rice spatula and hand; Fan the rice till it cools at the room temperature; Cover with a clean moist but not wet cloth till ready to use.
3. Soak scallops in salty water for 15 minutes; Remove; Discard the dark green gall bladder next to the flesh; Scrub thoroughly with a small brush; Drain; Drizzle evenly with seasonings; Leave them for 5 minutes.
4. Discard the stems of coriander; Rinse and tear into small pieces.
5. Rinse a lime; Cut into halves.
6. Heat a skillet over a high heat; Add 1T oil and shake the skillet gently; Arrange the scallops in the skillet; Pan-fry over a high heat till both sides lightly brown and cooked; Turn off the heat; Squeeze some lime juice over each scallop; Cool at the room temperature.
7. Squeeze lime juice over the sushi rice from the step 2; Mix well with a rice spatula and hand; Divide the rice into 8 potions; Make each portion into a small neat mound; Put on each shell; Flatten the top of each a little; Arrange a scallop on each shell; Garnish with some coriander, some pickled ginger, a tiny mound of wasabi and a dollop of mayonnaise.