AT A GLANCE
Scallops are amazing served raw - be sure to trim the muscle from the side, then use a very sharp knife to slice them horizontally into rounds.
|01||Bring rice, 500ml water and 1 tsp sea salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes. Remove from heat and stand covered for 10 minutes. Add sesame seeds, oil and vinegar and stir to combine.|
|02||Meanwhile, for pickled ginger dressing, shake ingredients in a jar to combine and season to taste.|
|03||Divide warm rice among serving bowls, top with scallops, avocado, cucumber and daikon, drizzle with pickled ginger dressing to taste and serve scattered with furikake and spring onion.|