Scallop Nigiri
Sashimi-grade scallops and lightly seasoned rice create a clean, elegant bite. Easy slicing and shaping techniques make this sushi approachable at home.
Servings: 10 pieces
Ingredients
For the Sushi Rice
- 1 1/2 cups sushi rice (short-grain white rice)
- 1 2/3 cups water
- 3 tablespoons rice vinegar
- 4 teaspoons granulated sugar or 1 tablespoon honey
- 3/4 teaspoon fine sea salt
- 1 piece dried kombu 4-by-4-inch piece
For Making the Nigiri
- 10 sashimi-grade sea scallops
- wasabi to taste
- pickled ginger for serving
- soy sauce or sea salt, for serving
- minced chives for garnish, optional
Instructions
To Make the Sushi Rice
- Place the rice in a fine-mesh strainer set over a bowl. Rinse under cool running water, gently stirring the grains with your fingers. When the water in the bowl turns cloudy, lift out the strainer and pour off the water. Repeat until the water runs clear.
- Transfer the rinsed rice to a medium bowl and add the measured water. Let it soak for 15 minutes at room temperature.
- While the rice soaks, combine the vinegar, sugar, and salt in a small bowl. Stir until dissolved, then set aside.
- Pour the rice and soaking water into a heavy saucepan and add the kombu. Cover and bring to a boil over high heat. Once boiling, lower the heat and simmer for 10 minutes. When the water is fully absorbed, take the pot off the heat and place a clean kitchen towel under the lid. Let the rice steam for 10 more minutes.
- Remove the kombu and gently transfer the rice to a wide bowl. Pour the vinegar mixture over the hot rice and fold it in with a rice paddle, using light, slicing motions to avoid crushing the grains. Cover with a damp towel and let cool to room temperature before forming your nigiri.
To Make the Scallop Nigiri
- Use sashimi-grade sea scallops—dry-packed and as fresh as possible. Pat them dry with a paper towel and keep them cold until you’re ready to slice. Place one scallop flat on a cutting board and carefully butterfly it by slicing it horizontally, almost all the way through, so it opens like a book. You’ll end up with one wide, thinner piece that’s still connected on one side. You can also slice all the way through for two separate rounds.
- Wet your hands and scoop a heaping tablespoon of sushi rice into your palm. Gently shape it into an oval mound.
- Spread a small dab of wasabi over the center of the rice if you like, then lay the butterflied scallop over it. Lightly press to help it hold together without flattening the shape. Place on a serving plate.
- Repeat with the remaining scallops and rice. Serve with pickled ginger, a small dish of soy sauce or sea salt, and wasabi on the side.
Video
Notes
- Use dry-packed scallops labeled sashimi-grade or sushi-grade. They should smell like the ocean, not fishy.
- Pat scallops dry before slicing; this helps them hold their shape and keeps the rice from getting wet.
- When scallops are very large, I like to slice each scallop in half horizontally to make two pieces of nigiri.
- Wet your hands with water and a splash of vinegar so the rice doesn’t stick.
- If you’re new to nigiri, don’t worry about making perfect shapes. Just aim for bite-size and gently packed.
- Best eaten the same day, but leftovers keep covered in the refrigerator up to 24 hours.
Nutrition
Calories: 65kcal | Carbohydrates: 13g | Protein: 3g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.04g | Trans Fat: 0.001g | Cholesterol: 4mg | Sodium: 237mg | Potassium: 42mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.3mg
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