Delicious Spicy Scallops Sushi Roll with vegan option, beautifully plated

Spicy Scallops Sushi Roll: The Recipe (with Vegan Option)

ByCasey Monroe

why make this recipe

Spicy Scallops Sushi Roll offers a delightful combination of flavors and textures. Fresh bay scallops give a sweet and briny taste, while the spicy sauce adds a pleasing kick. This recipe is not only enjoyable but also allows you to make it vegan-friendly, presenting alternatives that maintain the deliciousness of sushi. Whether you are hosting friends or just looking for a fun kitchen project, this sushi roll is sure to impress!

how to make Spicy Scallops Sushi Roll

Ingredients:

  • 1 cup sushi rice, rinsed
  • 1 1/4 cups water (for cooking rice)
  • 3 tablespoons rice vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon fine salt
  • 2 sheets nori (dried seaweed)
  • 8 ounces fresh bay scallops, finely chopped
  • 3 tablespoons Japanese mayonnaise (Kewpie)
  • 1 to 2 tablespoons sriracha or chili paste
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons thinly sliced scallions (green onions)
  • 1 tablespoon masago or tobiko, optional
  • 1/2 English cucumber, julienned
  • 1 ripe avocado, sliced
  • 1 teaspoon toasted sesame seeds
  • 2 to 3 tablespoons soy sauce for serving
  • Pickled ginger and wasabi for serving, optional

Vegan option:

  • 8 ounces king oyster mushrooms or hearts of palm, shredded or sliced
  • 3 tablespoons vegan mayonnaise
  • 1 to 2 tablespoons sriracha
  • 1 teaspoon tamari or soy sauce
  • 1 teaspoon toasted sesame oil

Directions:

  1. Rinse 1 cup of sushi rice under cold water until the water runs almost clear. Drain the rice, then combine it with 1 1/4 cups of water in a pot. Bring it to a simmer, cover, and cook for 12 to 15 minutes. After cooking, remove it from heat and let it sit covered for 10 minutes.

  2. While the rice rests, stir together 3 tablespoons of rice vinegar, 1 tablespoon of granulated sugar, and 1 teaspoon of fine salt until dissolved. Gently fold this mixture into the hot rice with a wooden spoon or rice paddle. Let it cool to warm and cover it with a damp towel.

  3. For the spicy scallop filling: Finely chop 8 ounces of bay scallops and toss them with 3 tablespoons of Japanese mayonnaise, 1 to 2 tablespoons of sriracha (start with 1), 1 teaspoon of soy sauce, 1 teaspoon of toasted sesame oil, 2 tablespoons of thinly sliced scallions, and 1 tablespoon of masago or tobiko if using. Taste and adjust the heat or salt as needed.

  4. Vegan option: Shred 8 ounces of king oyster mushrooms or hearts of palm. If using mushrooms, sauté them in 1 teaspoon of toasted sesame oil until most of the moisture is gone and they are browned. Cool them down. Toss the shredded mushrooms or hearts of palm with 3 tablespoons of vegan mayonnaise, 1 to 2 tablespoons of sriracha, 1 teaspoon of tamari, and 2 tablespoons of scallions. Use this mixture instead of the scallop filling.

  5. Prepare the vegetables: Julienne 1/2 of an English cucumber and slice 1 ripe avocado. Ensure the cucumber is patted dry so it won’t water down the roll.

  6. Assemble the sushi: Place a sheet of nori shiny side down on a bamboo mat wrapped in plastic. Wet your hands to prevent the rice from sticking, then divide the sushi rice in half. Spread an even layer over the nori, leaving about a 1-inch top edge clear. Lay a line of the spicy scallop or vegan filling across the middle, then top with cucumber and avocado slices.

  7. Roll the sushi tightly using the mat, pressing gently to seal. Wet the exposed edge of the nori to glue the seam. If you like, chill the roll for 5 minutes to firm it up, which is helpful if you’re new to rolling.

  8. Slice with a very sharp, serrated or chef knife dampened with water. Clean the blade between cuts to achieve neat pieces. You should get 6 to 8 slices per roll.

  9. Serve the sushi sprinkled with 1 teaspoon of toasted sesame seeds, along with extra sliced scallions or masago if used. Provide 2 to 3 tablespoons of soy sauce for dipping, and add pickled ginger and wasabi on the side. Don’t forget to taste one right away, even if it’s not perfect—it will still taste great!

how to serve Spicy Scallops Sushi Roll

Spicy Scallops Sushi Roll is best served fresh. Present your rolls nicely on a plate and sprinkle with sesame seeds. You can pair them with soy sauce, pickled ginger, and wasabi to enhance the flavors. This sushi is perfect for a light lunch or as an appetizer for a dinner party.

how to store Spicy Scallops Sushi Roll

To store leftovers, wrap the sushi rolls tightly in plastic wrap and keep in the refrigerator for up to 24 hours. However, sushi is best enjoyed fresh, so it’s recommended to eat them on the same day.

tips to make Spicy Scallops Sushi Roll

  • Use a sharp knife to slice the rolls for clean cuts.
  • When working with sushi rice, wet your hands to prevent sticking.
  • Don’t overfill the sushi to ensure you can roll it up tightly.
  • Experiment with different ingredients by adding your favorite vegetables or sauces.

variation

You can change up the fillings by using different types of seafood like shrimp or crab, or keep it completely vegetarian with more veggies like bell pepper or avocado.

FAQs

1. Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops. Just make sure to thaw and dry them thoroughly before using.

2. Is sushi rice necessary, or can I use regular rice?
Sushi rice is preferred because it has the right texture and stickiness, which helps hold the rolls together.

3. Can I make this without sushi vinegar?
If you don’t have sushi vinegar, a mixture of regular rice vinegar, sugar, and salt (as in the recipe) will work well.