Scallops are amazing served raw - be sure to trim
the muscle from the side, then use a very sharp knife to slice them
horizontally into rounds.
400 gm (2 cups)sushi rice, rinsed2 tsproasted sesame seeds2 tspsesame oil2 tsprice vinegar16sashimi-quality scallops, trimmed and thinly sliced into rounds1avocado, thinly sliced1Lebanese cucumber, cut into julienne¼small daikon, cut into julienneFurikake (see note) and thinly sliced spring onion, to servePickled ginger dressing20 gmpickled ginger, finely chopped2spring onions, thinly sliced1 tbsprice vinegar1 tbspmirin1 tbspvegetable oil2 tspsoy sauce
Bring rice, 500ml water and 1 tsp sea salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes. Remove from heat and stand covered for 10 minutes. Add sesame seeds, oil and vinegar and stir to combine.
Meanwhile, for pickled ginger dressing, shake ingredients in a jar to combine and season to taste.
Divide warm rice among serving bowls, top with scallops, avocado, cucumber and daikon, drizzle with pickled ginger dressing to taste and serve scattered with furikake and spring onion.