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Green Lemon Marinated Scallop Sushi
Ingredients
- 3 cups sushi rice or short grain rice
- 1 tsp sugar
- 1/3 cup of O&CO. White Wine Vinegar with Honey & Ginger
- 3 tbsps O&CO. Green Lemon Specialty Olive Oil
- 12 sea scallops
- 10 sprigs fresh cilantro, minced
- 4 sheets of Nori paper – for rolling the sushi
- 3.5 oz arugula
- O&CO. Fleur de Sel
- freshly ground black pepper
Directions
- Wash the rice several times, until water runs clear. Drain. Add 4 ½ cups of water to the rice and 2 tsps of salt; bring to a boil. Stir the rice, cover and simmer until all the water has been absorbed, 15 to 20 minutes.
- Transfer the rice to a bowl and lightly fluff with a fork. Fold in the sugar, O&CO. White Wine Vinegar with Honey & Ginger, and 2 tbsps O&CO. Green Lemon Specialty Olive Oil. Set aside to cool.
- Bring water to a boil in a saucepan and then lower the heat. Poach the scallops briefly, for about 3 minutes, and drain immediately.
- Cut the scallops crosswise into thick slices and toss with remaining O&CO. Green Lemon Specialty Olive Oil and the minced cilantro. Marinate at room temperature for 10 minutes.
- Place a sushi mat (or you can also use a clean paper towel) on a cutting board. Place 1 nori sheet, shiny side down, on the mat. Gently spread an even layer of the prepared rice on the nori, about 1/2 inch thick, leaving a border of about ¾ inch on the far side of the nori sheet.
- Across the center of the rice, place approximately ¼ of the arugula, ¼ of the scallop mixture and marinade. Season with O&CO. Fleur de Sel and freshly ground black pepper. Wrap tightly using the mat.
- Repeat process with the remaining ingredients. Once completed, refrigerate until ready to serve. When ready, slice the rolls in about 1 inch pieces. Serve with a mixture of soy sauce and O&CO. Green Lemon Specialty Olive Oil.