Scallop poke with pickled ginger dressing

AT A GLANCE

  • Serves 4 people

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.

  • 400 gm (2 cups) sushi rice, rinsed
  • 2 tsp roasted sesame seeds
  • 2 tsp sesame oil
  • 2 tsp rice vinegar
  • 16 sashimi-quality scallops, trimmed and thinly sliced into rounds
  • 1 avocado, thinly sliced
  • 1 Lebanese cucumber, cut into julienne
  • ¼ small daikon, cut into julienne
  • Furikake (see note) and thinly sliced spring onion, to serve
  •  
  • Pickled ginger dressing
  • 20 gm pickled ginger, finely chopped
  • 2 spring onions, thinly sliced
  • 1 tbsp rice vinegar
  • 1 tbsp mirin
  • 1 tbsp vegetable oil
  • 2 tsp soy sauce
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.
NoteFurikake, a Japanese rice seasoning, is available from Japanese grocers.

Topics:

SPRING, RICE, SCALLOPS, GINGER, HEALTHY, MAIN

Recipe:

EMMA KNOWLES

Photography:

CHRIS COURT

Styling:

GERALDINE MUÑOZ AND EMMA KNOWLES

Drinking Suggestion:

FINE, FRUITY JUNMAI DAIGINJO , suggested by MAX ALLEN

FEATURED IN

Sep 2017

Sep 2017

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