Hokkaido Scallops on Crispy Rice - Chef Recipe by Leonardo Militao

Ingredients

4 x raw Japanese scallops
10mL ponzu sauce
20mL lime/lemon
1 whole avocado
20mL olive oil
2 g salt flakes
1 whole finger lime
2 cups Japanese rice
1 jalapeño
2 Tbs sugar
1 tsp salt
1/4 cup rice vinegar

Method

Sushi rice:

Place the rice in a bowl, cover with cold water, and gently swish with your hand.

Drain and repeat 3–4 times until the water runs almost clear.

After rinsing, let the rice soak in clean water for 20–30 minutes. Drain before cooking.

Add rice and 2 1/4 cups water to a rice cooker (preferred) or a pot with a lid. Cook until all the water is absorbed (about 15 minutes on the stove, then rest covered for 10 minutes).

In a small saucepan, gently warm the rice vinegar, sugar and salt until dissolved (do not boil). Transfer the cooked rice to a wide wooden, glass, or plastic bowl (avoid metal). Gently fold in the vinegar mixture with a rice paddle or spatula, using a cutting motion to avoid mashing the grains. Fan the rice as you mix to help it cool and become shiny.

Press the sushi rice into a container to a thickness of about 1 cm. Cut into square shapes, each weighing approximately 40 g.

Avocado purée:

Cut the avocado in half, remove the pit, and scoop the flesh into a blender. Add the olive oil, lemon juice, salt, and ice cube. Blend until smooth and creamy.

Scallop ceviche:

Dice the scallops into small cubes.

Finely dice the jalapeño, removing the seeds

In a bowl, combine the scallops and jalapeño. Add ponzu sauce, a squeeze of fresh lemon juice, and a pinch of salt. Mix gently and let it marinate briefly before serving.

To finish:

Deep-fry the rice squares until golden and crispy. Top each piece with a small spoonful of avocado purée, then add the scallop mixture. Finish with fresh finger lime pearls.

Recipe provided by Etsu Izakaya