Delicious spicy scallops sushi roll, showcasing fresh ingredients and vibrant colors.

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

ByCasey Monroe

Why Make This Recipe

Spicy Scallops Sushi Roll is a delicious way to enjoy fresh seafood and vegetables wrapped in perfectly seasoned sushi rice. This recipe not only satisfies your taste buds but also lets you customize it with a vegan option that is just as satisfying. It’s perfect for a fun evening at home or impressing friends at a gathering. Let’s dive into how to make this delightful sushi roll!

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 sushi rice under cold water until it runs almost clear. Drain and combine with 1 1/4 cups water in a pot. Bring to a simmer, cover, and cook for 12 to 15 minutes. Remove from heat and let sit covered for 10 minutes.
  2. While the rice rests, stir together 3 tablespoons rice vinegar, 1 tablespoon granulated sugar, and 1 teaspoon fine salt until dissolved. Gently fold this into the hot rice with a wooden spoon or rice paddle. Fan or let cool to warm, then cover with a damp towel.
  3. To make the spicy scallop filling, finely chop 8 ounces of bay scallops. 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 to your liking.
  4. For the 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 moisture is gone and they are browned, then cool. Toss these with 3 tablespoons of vegan mayonnaise, 1 to 2 tablespoons of sriracha, 1 teaspoon of tamari, and 2 tablespoons of scallions. This will serve as your filling.
  5. Prep the vegetables by julienning 1/2 English cucumber and slicing 1 ripe avocado. Pat the cucumber dry to prevent excess moisture in the roll.
  6. To assemble, place a sheet of nori shiny side down on a bamboo mat wrapped in plastic. Wet your hands to prevent sticking, then divide the sushi rice in half. Spread an even layer of rice over the nori, leaving about a 1-inch top edge clear. Lay a line of spicy scallop or vegan filling across the middle, and top with cucumber and avocado slices.
  7. Roll the sushi tightly using the mat, pressing gently to seal. Wet the exposed nori edge to glue the seam. If you like, chill the roll for 5 minutes to help it firm up, which can be useful if you’re new to rolling.
  8. Slice the roll with a very sharp serrated or chef’s knife dampened with water. Clean the blade between cuts for neat pieces. You should get 6 to 8 slices per roll.
  9. Serve sprinkled with 1 teaspoon of toasted sesame seeds and extra sliced scallions or masago if you used it. Offer 2 to 3 tablespoons of soy sauce for dipping along with pickled ginger and wasabi if desired. Don’t wait too long to enjoy your creation!

How to Serve Spicy Scallops Sushi Roll

Serve the Spicy Scallops Sushi Roll on a platter with dipping sauces on the side. A sprinkle of sesame seeds adds a nice touch, while the pickled ginger and wasabi offer a spicy kick.

How to Store Spicy Scallops Sushi Roll

If you have leftovers, store the sushi rolls in an airtight container in the fridge. Consume them within a day for the best taste and freshness. Sushi is best enjoyed fresh, so try to eat it soon after making.

Tips to Make Spicy Scallops Sushi Roll

  • Always use fresh ingredients for the best flavor.
  • If you’re new to sushi rolling, practice makes perfect. Don’t worry if your first roll doesn’t look perfect!
  • Keep a bowl of water nearby to wet your hands and knife when working with sticky rice.

Variation

You can add other vegetables like bell peppers or carrots for added crunch and color. You can also experiment with different seafood or use a mix of filling options for a sushi sampler.

FAQs

Can I use frozen scallops?
Yes, you can use frozen scallops, but make sure to thaw them completely and pat them dry before chopping.

Is sushi rice the same as regular rice?
No, sushi rice is a special short-grain rice that becomes sticky when cooked, making it ideal for sushi.

What can I substitute for nori?
If you don’t have nori, you can use rice paper or even lettuce leaves for a wrap.