Ingredients

The following ingredients have 4 Servings
  • 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
  • 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

Instruction

  • 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.