Sushi at Home by Yuki Gomi

Author:Yuki Gomi
Language: eng
Format: epub
ISBN: 9780241278802
Publisher: Penguin Books Ltd

CREAMY SCALLOPS TOBIKO TEMAKI

Scallops and flying-fish roe with avocado sauce hand roll

This is my favourite experimental recipe and a great starter! I love the richness and creaminess of the avocado and scallops.

Makes 4 rolls

a bowl of cold water for your hands

1–2 fresh, sushi-quality scallops (roughly 30g shelled weight in total)

½ a ripe avocado, destoned (see here on how to prepare)

a few drops of lemon juice

¼ teaspoon of wasabi paste

2 teaspoons of Japanese mayonnaise; or 1 tablespoon of mayonnaise, ¼ teaspoon of English mustard and ½ teaspoon of rice vinegar

a pinch of sea salt

1 tablespoon of tobiko (flying-fish roe), plus extra to garnish

2 sheets of nori

4 small handfuls (roughly 200g) of sushi rice

4 teaspoons of cress

Rinse the shelled scallops under cold running water and gently pat dry with paper towels. Slice them very thinly. Peel the avocado, put it into a small bowl and mash it with a fork until it is very smooth. Add the lemon juice, wasabi paste, mayonnaise and salt and mix well, to make the avocado sauce. Add the tobiko and scallops and mix gently.

You will be able to see some thin lines on the nori seaweed sheets. Following one of these lines, cut each sheet in half with scissors, but be very careful as the sheets break easily. Place a half-sheet of nori shiny side down on your hand, with a short edge closest to you.

Wet the fingers of your other hand in the bowl of water, and shake off any excess. Damp fingers help when handling sticky sushi rice. Pick up a small handful of rice (roughly 50g) and quickly spread it over the bottom half of the nori sheet. It does not have to be spread as neatly as the other types of rolls. Place a quarter of the scallop mix diagonally in the middle of the rice, and top with a teaspoon of cress. You can add some wasabi to the middle of the rice before you add the other ingredients, if you like.

Bring the bottom corner of the nori that is closest to you over the filling to meet the rice on the other side, making a triangle. You can then roll the plain side of the nori sheet around it to make a nice ice-cream-cone shape.

Repeat with the remaining nori sheets and filling ingredients.

Tips

• The scallops for this recipe must be very fresh. If you can find scallops in the shell, ask your fishmonger to remove them from their shells and clean them for you; or if you would like to shell them yourself, follow the instructions here.

• You can use cooked prawns instead of scallops.

• You can use lumpfish roe or masago (capelin roe) instead of tobiko.

• If you are not using the other avocado half straight away, sprinkle lemon juice on the cut surface and wrap it tightly with cling film. It will keep in the fridge for 1–2 days.

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