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Welcome Cooking - Japan




250g sushi rice (i.e. short-grain rice), 1.25 cups of water, 1 piece of kombu (i.e. seaweed), 2T sushi rice seasoning, 750g large shelled sea scallops, 2 lemons, some lettuce, some spring onion, 1T oil, 2T butter, some red shiso and plum.

10T white miso, 2T sake, 4T mirin.


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 1.25 cups of water and a piece of komub; 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 2T 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. Rinse lemons; Grate for lemon zest with a grater; Cut the flesh in halves; Squeeze for lemon juice.
4. Add seasonings to a small saucepan; Stir over a medium heat till mix; Turn off the heat; Add 2T lemon juice and 4 tsp grated lemon zest from the step 3; Mix well.
5. Rinse spring onion; Cut off both ends; Slice thinly.
6. Rinse and drain lettuce.
7. Rinse scallops in running water for 5 minutes; Drain; Pat dry; Lay kitchen paper on baking paper; Arranger the scallops on the kitchen paper for 5 minutes; Transfer the scallops into a bowl; Discard the kitchen paper; Pat dry the baking paper; Grease.
8. Pre-heat an oven to 200 degree celcius.
9. Add 2T butter to a non-stick skillet; Cook over a medium heat till melt; Arrange the scallops in the skillet; Sear the scallops over a medium heat for 1 minute; Turn the scallops over; Sear over a medium heat for 1 minute; Drizzle with 1T lemon juice from the step 3; Turn off the heat; Arrange the scallops on the greased baking paper; Evenly brush the scallops with the sauce from the step 4.
10. Put the baking paper with the scallops on the big and flat wooden spatula; Carefully slide the baking paper with the scallops on a rack in the upper third of the oven; Bake till the sauce start caramelizing (roughly 1 minute); Take the scallops out of the oven.
11. Arrange the sushi rice from the step 2 on serving plates; Sprinkle with some red shiso and plum; Arrange the lettuce and the the scallops next to the rice; Garnish the scallops with the spring onion.