Spicy Scallop Hand Roll

A black plate holds three seaweed-wrapped sushi rolls next to a small bowl of soy sauce. The plate is set on a light-colored surface with sunlight casting shadows.

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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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Prep Time 8

Cook Time 2

Total Time 10

Servings: 3

Course: Appetizer, Seafood

Cuisine: Japanese

Calories: 204

Ingredients Equipment Method Nutrition Notes

Ingredients

Scallop Mixture

3 Scallops rinsed and muscle removed
½ teaspoon Sriracha
2 tablespoon Kewpie mayo
1 teaspoon Red yuzu kosho

Assembly

¼ cup Sushi rice cooked
2-3 sheets Nori cut into thirds
Furikake to garnish

Equipment

Mixing bowl
Knife

Method

Prepare Filling

Dice scallops and place in a mixing bowl.
Add sriracha, Kewpie mayo, and yuzu kosho. Gently fold to combine without breaking scallops.

Assemble Hand Rolls

Lay out nori sheets. Spread sushi rice evenly on the lower third of each sheet.
Spoon scallop mixture on top of rice.
Garnish with furikake.
Carefully roll from bottom to top to form a cone. Serve immediately.

Nutrition

Calories: 204kcalCarbohydrates: 40gProtein: 9gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gCholesterol: 11mgSodium: 235mgPotassium: 149mgFiber: 1gSugar: 0.1gVitamin A: 275IUVitamin C: 4mgCalcium: 12mgIron: 1mg

Notes

Storage: This doesn't keep. The nori turns soggy fast and the raw scallop is best eaten right away. If you need to get ahead, make the spicy scallop mixture up to a few hours in advance and keep it chilled, then roll just before serving.

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