spicy scallop crispy rice
for the raw seafood lovers
if you’ve been to any trendy restaurants in the last 1-2 years, you’ve probably come across spicy tuna served on crispy rice. Nobu – an extremely trendy and rather expensive restaurant – is somewhat famous for them, among other things.
while it is delicious, I do feel that the American populace has been missing out on the beauty that is raw scallops. in my opinion, they’re even better than when cooked! in fact, one of my favorite recipes on my blog is Scallop Crudo with Mango Sauce.
but this…is the marvelous, magnificent, spicy scallop crispy rice:
now, I don’t want you to be afraid of this recipe because it is an uncooked shellfish. when prepared properly, it is just fine to eat raw. and you don’t need to be a professional to prepare it properly! im just saying, cooking chicken is far more risky than eating raw fish. (probably)
Tips for preparing raw scallops:
Buy high quality scallops. You’ll want dry-packed scallops only. Frozen can work, but it’s more difficult, so I recommend not doing that. Don’t get the discount or on sale scallops, this isn’t when you want to skimp. If you wanted to splurge for some of the best quality, already sushi-grade scallops, check out these Japanese scallops you can order.
Shikomi Process: This is a method that can make scallops safe for raw consumption. Watch this video for a step-by-step method. Essentially, you’ll give them a quick cold-water rinse, then create a saline water solution, and let the scallops sit in that for a few minutes. Then, it will gently poach for 15-20 minutes in a water heated to about 125º F or 50º C. This is warm enough to kill the bacteria, without damaging the texture and taste.
the rice: You can totally make your own sushi rice. Or, you can take a shortcut and buy sushi rice. If you can’t find sushi rice pre-made, you can buy a pack or 2 of microwavable rice (like this one) and add rice vinegar, sugar, salt, and MSG to flavor it.
the spicy sauce: this is simple and can be adjusted to your preferred level of spice. just mayo (I HIGHLY recommend using Kewpie mayo for this – the squishy bottle, not the newer bottle), sriracha, and some salt. and MSG if you have it.
watch the video of this recipe
the full recipe:
spicy scallop crispy rice
ingredients:
1 cup uncooked sushi rice, prepared according to package instructions.
2 cups warm water
2 tablespoons Diamond Crystal Kosher Salt (for saline solution)
1/2 pound Dry Sea Scallops (see above for tips on buying)
1 tbsp rice vinegar
1 tbsp granulated sugar
1 teaspoon Diamond Crystal kosher salt (for rice)
1 teaspoon MSG (optional, but encouraged)
1 tbsp sriracha
1/4 cup kewpie mayonnaise
1/3 cup neutral oil (canola or grapeseed)
Chives, thinly sliced
directions:
Prepare scallops as according to this shikomi method, unless you bought sushi grade. Use the 2 cups of warm water and 2 tbsps of diamond crystal kosher salt for the saline solution.
Prepare sushi rice as according to package instructions. Or microwave rice packs.
Add rice vinegar, sugar, and 1 teaspoon kosher salt, and MSG to the cooked rice. Stir to combine.
Pack cooked rice into a large square or rectangle on a nonstick pan. Place in the freezer for 20 minutes or so, until firm but not frozen through.
Drain and dry the scallops if needed, then chop into small pieces.
In a bowl, mix mayonnaise, sriracha, and a small pinch of salt and MSG. Add scallops into the mixture and fold until fully combined.
Cut the cold sushi rice into roughly 2 inch by 2 inch squares.
Add oil to a nonstick pan over medium heat. Once hot, add the rice to the pan and fry until brown on one side, then flip until all pieces are crispy. Remove and place on a paper towel-lined plate.
Place scallop mixture onto the crispy rice, making sure to not add too much that it falls off.
Serve on a platter and garnish with sliced chives.
I hope you enjoy this recipe! If you try it, please comment below or tag me on social media!