Baked Spicy Scallop & Avocado Maki
Makes 2 Maki Rolls
Ingredients
- 10 medium bay scallops (Nantucket Bay recommended): if frozen, defrost & pat dry thoroughly with paper towel
- 2 crab sticks, shredded
- ¼ cup Japanese mayonnaise mixed with 1 tbsp sriracha hot chili sauce
- 1 tbsp scallions, thinly sliced
- 2 half-sheet pieces of nori (dried seaweed)
- 1 cup cooked sushi rice
- 1 tsp toasted white sesame seeds
- 1 avocado, cut into 12 slices
- non-stick cooking spray
Additional Ingredients
- wasabi paste
- pickled ginger
- soy sauce
Special Equipment
- bamboo sushi mat wrapped in plastic film
- bowl of ice water for hands
- baking sheet
- foil
How-to
- Preheat oven to 350º
- In a small bowl, mix together scallops, crab sticks, scallions and spicy mayonnaise
- Lay nori sheet on a dampened surface (make rolls one at a time)
- Dampen hands with ice water (to cool body temperature and prevent hands from sticking) and press ½ cup sushi rice onto nori in an even layer
- Sprinkle ½ tsp of sesame seeds over rice, and press to adhere. Flip over on a re-dampened work surface, nori-side up
- Lay 6 slices avocado lengthwise across center of roll
- Start to roll maki, meeting both lengths. Take plastic-covered bamboo mat, and lay over roll. Use mat to help form roll into a rectangle
- Remove mat and slice roll in 6 even pieces (dipping knife in ice water will make it easier to slice through rolls)
- Line sheet tray with foil, then coat with non-stick cooking spray. Lay pieces, center-side up, on baking sheet, arranged in rows of 2 pieces x 3 pieces
- Pile half of crab, scallop, & spicy-mayo mixture atop maki pieces; repeat process for second roll
- Bake 10 minutes. Remove from oven and plate with wasabi paste and pickled ginger. Serve with soy sauce