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Scallop poke with pickled ginger dressing

Scallop poke with pickled ginger dressing recipe - 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.

By Emma Knowles
  • Serves 4
  • 20 mins preparation
  • 12 mins cooking plus standing
Scallop poke with pickled ginger dressing
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.

Ingredients

  • 400 gm sushi rice, rinsed (2 cups)
  • 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

Method

Main
  • 1
    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.
  • 2
    Meanwhile, for pickled ginger dressing, shake ingredients in a jar to combine and season to taste.
  • 3
    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.

Notes

Furikake, a Japanese rice seasoning, is available from Japanese grocers.
Drink Suggestion: Fine, fruity junmai daiginjo Drink suggestion by Max Allen