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Scallops with Seared Sushi rice cake, Avacado Sauce and Chili Oil

seared scallops, sushi rice cake, avacado sauce, chili oil We'll be doing a menu overhaul where I work next month so I came up with six new dishes to go on the new, more Japanese focused menu. As it stands, the hot items are a little out of place on a Sushi menu. (see the Lamb chops with a mediteranian marinade and a south american sauce...) This is one of the dishes that stood out at the tastings I've done for it so far. For the scallops: 1 pound U21/25 or U10 scallops 1 cup light olive oil or blended oil such as canola and soy 1/4 cup fresh crushed garlic 1/4 cup fresh grated ginger 1/4 cup finely grated lime zest Procedure: Just place the oil, garlic, ginger and lime zest in a bowl and mix thoroughly. Toss your scallops in the marinade and set aside, or refrigerate overnight. If using the U21/25's you'll get 5-6 servings, if using the U10's you'll get 10. Sushi Rice: 2 cups Nishiki medium grain white rice 4 cups water 1/2 cup unseasoned rice vinegar 1/4 cup sugar 3 Tblspn Kosher salt Procedure: Rinse the rice under cold running water, stirring continuously, until the water runs clear. Place the rice in a lidded pot and cover with water. Place the pot over high heat until it reaches a simmer, then reduce heat to low and cover. Cook for 20 minutes and remove from heat. Allow to stand for another 10-15 minutes covered. That means leave it be! Don't go poking your nose in the pot until it's time! Meanwhile, mix the other ingredients in a bowl to have ready when you turn the rice out. When it's time, put the rice into a wooden bowl if you have one. Any bowl will do however. With a rubber spatula gently fold in the vinegar mixture while the rice is still hot. When completely folded in, and there's no more visible liquid in the bottom of the bowl, set aside to cool to room tempurature. Avacado Sauce: 3 whole avacados, pitted and peeled 1 cup water 2 Tblspn Hon Dashi Bonito soup base 2 Tblspn Yuzu or Lemon juice 2 Tblspn of a light oil Procedure: Put the water and Dashi into a pot and bring to a simmer to disolve the soup base. It should taste quite fishy and salty when finished. Set aside to cool. With the back of a ladel or spoon, push the avacados through a fine mesh strainer into a mixing bowl and whisk in all other ingredients, oil last and slowly. To finish: Place 2 saute pans over high heat and lightly coat the bottoms with oil. If using the smaller scallops, using your hands or a trianglular mold, form the rice cakes into triangles about three inches on each side. If using the U10 scallops, just mold the rice into round cakes of the same diameter of the scallops. Very lightly season the scallops with Kosher salt and freshly ground black pepper, and season the rice lightly with salt alone. On small round plates make a ring of Chili Oil just inside the rim. Fill these rings with the avacado sauce, smoothing it out with the back of a spoon until the oil has just reached the inside rim of the plate, or until the pudle of sauce is big enough to leave a 1/2 inch border around the rice cakes. When wisps of smoke are just starting to come up from the pans place the scallops flat side down in one, making sure not to overcrowd them. There should be at least a 1/2 an inch of space between them. Place the rice cakes in the other. Allow both to brown, about 2 minutes, then flip and continue for another 2 minutes. When finished, remove the scallops to a paper towel and place the rice cakes in the center of the avacado sauce. Arrange the scallops in a pyramid on top of the rice cakes if using the U21/25, three on the bottom in the points of the triangle and one on top in the center. Garnish with micro Shiso (micro celery is pictured), finely shredded red shiso, thinly sliced scallion, chives or even chive flowers. Serve! Hope you guys dig that one. The Avacado sauce took me a week to perfect, going through many different incarnations. In the end, as with all Japanese cooking, the simplest turned out to be the best. If you try this one at home let me know how it came out! If you wanna try mine, head up to Ignite middle to end of next month, the new menu should be up and running by then! Later all! Jack