Mindylynns Kitchen

Makes 4 pieces

1 large (sushi grade) scallop sliced into 1/4 inch thick rounds
4 tubular shaped pieces of sushi rice
4-1 cm wide strips of nori
dynamite sauce
paprika

Very quickly drop the scallops on a hot non stick pan. Flip immediately and remove just as quickly.  Place the scallops on top of the rice and secure with the stip of nori.  Top with dynamite sauce and dust with paprika.  YUM

this sauce is divine.  I use it for creamy scallop nigiri and BBQ hotate nigiri and I’m planning on using it on grilled albacore.

1/2 cup mayonaise (japanese mayo is best but a delicate flavored one such as from trader joes will work)
*2 tbsp siracha sauce (more or less to taste…so you can controll the spiciness)
1/4 teaspoon of toasted sesame oil

*you can also substitute a combination of franks red hot sauce and sweet chili oil or sauce.

Creamy Scallop Nigiri

OK, so my introduction to the wonderful world of sushi has been slow but wonderful. I asked a waitress at my local sushi restaurant for a recommendation and she suggested the creamy scallop nigiri.  Oh me oh my.  It was love at first bite.  These are the yummiest little tid bits EVER

This is enough for one order (2 pieces) of nigiri, the sauce makes like 3/4 cup (there will be extra)

1 Scallop diced (U-6 to U-8)
1/2 teaspoon sliced green onion
1/2 teaspoon fish roe like capelin roe
enough Dynamite sauce to coat scallop mixture
2- 1 1/4 inch strips of nori
2- 1 1/2 inch balls of sushi rice

Mix scallops, green onion, roe and sauce together and set aside.  Form rice into balls and squish the top and bottom and wrap the nori around the outside and secure the over lap with a little water.  fill the void created by the nori with scallop mixture