Scarlet Sea Scallops Nigiri Sushi with White Soy/Yuzu Sauce & Yuzu Tobiko
Tim Cushman, O Ya / March 2011
For 3 servings (requires advance preparation)
• 2 U-10 scallops, cleaned well
• 2 cups roasted beet juice
• 1/2 cup bonito flakes
• 1 2" x 4" piece kombu
- Place all ingredients in a bowl; stir gently to combine; cover with plastic wrap; reserve in refrigerator 12 hours.
Red beet/wasabi sauce:
• 1 cup red beets, roasted, peeled, and cut into 1/2" pieces
• 1/4 cup dashi
• 1 Tbsp. soy sauce
• 1 tsp. wasabi paste (made from powder)
• 1/8 tsp. kosher salt
- Place all ingredients in a blender; blend until smooth; place in airtight container; cover; reserve in refrigerator.
• 6 Tbsps. cooked sushi rice
• wasabi paste
• 1 1/2 tsps. kabayaki sauce (see note below)
• yuzu tobiko (yuzu-flavored flying fish roe) (for serving)
• micro shiso (for serving)
Form 1 Tbsp. rice into nigiri sushi–shaped mound; repeat with remaining rice to form total of 6 mounds; dab each with wasabi; reserve.
To serve, remove scallops from marinade; slice each scallop into 4 coins; place 1 slice over each rice mound to cover; place 2 mounds on each serving plate; drizzle each with 1/2 tsp. kabayaki and 1/4 tsp. red beet/wasabi sauce; garnish with yuzu tobiko; place a little shiso on top.
What to drink: Ichishima Daiginjo sake Food Arts Note: Kabayaki sauce, a soy/mirin/sugar mixture used mostly to glaze grilled eel, can be purchased at Japanese markets.