Sarasota's Sushi Stacks - Seared Scallop Roll Inspired Recipe

"This is a recipe based on my basic recipe ... 'Sarasota's Sushi Stacks - California Roll Inspired.' It uses the same method; and, many of the same condiments. But, unlike the California Roll (crab, avocado, cucumber) - this stack uses fresh scallops. This is a fun way to enjoy sushi without as much work - no rolling, no nori; simple easy stacks. Now, that being said ... it isn't quite the same as those little 2 bite rolls ... however, they are fun and easy to make. Also, these are really impressive to serve for a dinner party. Serve along side a bowl of miso soup, tempura veggies; and, maybe a green salad for a fun and unique dinner. Also, they make an awesome starter dish. There are a few condiments I find that are really important; but, not difficult to find for this recipe. Pickled ginger, wasabi powder or paste, ungai sauce (or regular soy sauce), furikaki seasoning, pea shoots; and, tobiko or masago (fish roe). Most of these can be found at most local grocery stores. However, you can always find these at Whole Foods Market; and, any Asian markets. And, you can use what you want too - just because I used it, you don't have to. But, one very important point - use quality fresh fish - 'sushi' grade. Meaning, you need to go to a good fish market or quality grocery store to get your fish. You want fresh, NOT frozen. The recipe makes 4 stacks."

Step 1

Cookie/Biscuit Cutter ... I found these deep (1 1/2-2" deep) round cookie/biscuit cutters (in a variety of sizes) at a local food supply store; but, you can easily find them online, or at any food specialty store too. Or, you can even cut a basic soup can in half and use that. You just want something about 2-3" deep and 2-3" round.

Step 2

Condiments ... Pickled Ginger, is good to cleanse the pallet between bites; wasabi paste or powder both work great. Ungai Sauce, is a Japanese condiment; very similar to a thick soy sauce, but more complex (you can always use a basic soy sauce), furikaki is my favorite - it is a blend of sesame seeds, seaweed, some spices; it is a very common seasoning. And, for me ... pea shoots, seaweed snacks; and, tobiko or masago (fish roe). All of these are usually available at most grocery stores - but, as mentioned, Whole Foods and Asian Markets always carry these products. Finishing garnishes can include - other micro greens, crunchy noodles, or seaweed snacks too. Remember, you can always make it your own.

Step 3

Rice ... It is important to make the right rice; and, a short grain rice is a must. At some stores, they actually call it 'Sushi Rice.' Rinse the rice a couple of times with cold water; then, prepare the rice according to package directions. After the rice has cooled a bit; stir in the salt and vinegar. Refrigerate until completely cold.

Step 4

Wasabi Mayo ... Simply mix everything together; and, refrigerate until ready to use.

Step 5

Scallops ... First, make sure to get quality fresh scallops if possible. Then, make sure to let them set on the counter, to take the chill off; then, pat dry. You won't get a good sear/crust with WET scallops. Then, season the scallops with salt and pepper; and, lightly dust the scallops in a little rice flour. Saute the scallops in a non stick/or well seasoned cast iron pan; on medium high to high heat. I like to use coconut oil; but, vegetable oil is fine. Let the first side get a good sear before flipping it (if it doesn't move, don't move it); about 2-3 minutes. Then, flip; and continue to cook another 2-3 minutes. Scallops should NOT be overcooked - firm but opaque. Then, remove to a plate to cool; and, once cooled ... small dice.

Step 6

Sushi ... Now, because this isn't a roll; we are dicing everything, rather than a julienne cut. Lightly spray the inside of your cookie cutter with a non stick spray; and, place the cutter on a small sheet of parchment paper. Add the rice and 3 teaspoons of white sesame seeds to a small bowl; and, mix to combine. For each stack; add 1/4 of the sesame seed rice to the mold - and press down firmly using a spoon, 1/4 of the avocado mixed with the lemon juice, 1/4 scallops (they can be added warm, room temp, or chilled); and, 3-4 teaspoons of the furikaki seasoning. Then, finish by adding 1/4 cucumbers mixed with the pea shoots; and, press down each layer as you go.

Step 7

Finish, Serve, and ENJOY! ... Simply pick up the parchment paper and transfer to the plate - pull out the parchment paper; and, lift off the mold. You now have a perfect sushi stack. Finish with the wasabi mayo, ungai sauce; and, a spoon of tobbiko or masago (fish roe). And remember, you can change up the layers; add other ingredients or garnishes. It makes 4 stacks. A few crunchy noodles are also great added to this stack if you want.

Step 8

On the side, I like to make a small mix of shredded cabbage, daikon radish, scallions, and pea shoots. If you want, you can dress it simply with a little seasoned rice wine vinegar. And, don't forget the pickled ginger on the side.

Step 9

If you want, you can dress it simply with a little seasoned rice wine vinegar. And, don't forget the pickled ginger on the side.

Step 10

As mentioned; this makes a great side starter dish (or salad, first course); but, they also make a great lunch or dinner too. You can serve them along side tempera vegetables and/or miso soup; or serve with other types of 'stacks.' These make a great dish for a dinner party, entertaining; or, just something fun to try. And, the condiments - you will be surprised how often you'll use them.