Scallop poke with pickled ginger dressing

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.

You'll need

400 gm (2 cups) sushi rice, rinsed 2 tsp roasted sesame seeds 2 tsp sesame oil 2 tsp rice vinegar 16 sashimi-quality scallops, trimmed and thinly sliced into rounds 1 avocado, thinly sliced 1 Lebanese cucumber, cut into julienne ¼ small daikon, cut into julienne Furikake (see note) and thinly sliced spring onion, to serve   Pickled ginger dressing 20 gm pickled ginger, finely chopped 2 spring onions, thinly sliced 1 tbsp rice vinegar 1 tbsp mirin 1 tbsp vegetable oil 2 tsp soy sauce


  • 01
  • 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.
  • 02
  • Meanwhile, for pickled ginger dressing, shake ingredients in a jar to combine and season to taste.
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Furikake, a Japanese rice seasoning, is available from Japanese grocers.

Drink Suggestion

Fine, fruity junmai daiginjo

Featured in

Sep 2017

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