Creamy, spicy scallops with a kick of yuzu kosho, nestled on sushi rice and wrapped in crisp nori. Garnished with furikake for an umami pop, this hand roll is a quick sushi fix that delivers bold flavor and texture.
Why You'll Love Spicy Scallop Hand Roll
This is sushi night-no reservations required. The scallops are creamy and just spicy enough, the nori is crisp, and every bite delivers that clean umami punch you'd expect from your favorite hand roll spot. It's fast, unfussy, and feels like a flex without the stress. Whether it's date night or a solo kitchen win, this roll hits all the right notes.
Tips and Tricks
- Use chilled scallops for better texture and safety.
- Adjust sriracha to control heat level.
Variations
- Swap scallops for chopped shrimp or crab for a different seafood twist.
- Add thin slices of cucumber or avocado for crunch and creaminess.
Substitutions
- Substitute red yuzu kosho with a squeeze of fresh lime and a pinch of chili flakes.
- Use regular mayo if Kewpie is unavailable (note: Kewpie is slightly sweeter and richer).
Best served with
- Pickled ginger and soy sauce for dipping.
- A crisp cold sake or light Japanese beer.
How to Store Leftovers
- Best enjoyed fresh. If needed, store scallop mixture separately refrigerated for up to 24 hours. Avoid pre-rolling to keep nori crisp.
Common Questions
Can I make the scallop mixture ahead?
Yes, but consume within 24 hours for freshness and safety.
What if I don't have yuzu kosho?
Substitute with lime juice and chili flakes to mimic the citrusy heat.
Spicy Scallop Hand Roll
Creamy, spicy scallops with a kick of yuzu kosho, nestled on sushi rice and wrapped in crisp nori. Garnished with furikake for an umami pop, this hand roll is a quick sushi fix that delivers bold flavor and texture.
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