Baked Scallop Bomb Rolls
A molten scallop topping that bubbles under the broiler. Layers of texture make it a favorite for sushi parties.
- Prep
- 35 min
- Cook
- 20 min
- Total
- 55 min
- Serves
- 2
- Level
- Medium
Photo: Valeria Boltneva / Pexels
Baked Scallop Bomb Rolls uses the inside-out method, so the rice sits on the outside and the nori hides within. Tobiko adds a tiny pop and a flash of color; a small spoonful goes a long way. Dry-packed scallops have no added water, so they sear and torch beautifully instead of steaming. Invite someone to help; this is a fun recipe to make together.
Method
Wash 3 cups of sushi rice gently with your fingertips, changing the water until it is only faintly cloudy, then leave it to drain for 15 minutes so the grains hydrate evenly.
Add the rice and 3 1/4 cups of cold water to your rice cooker with a strip of kombu and use the white rice setting. When it clicks off, leave it closed for 10 more minutes.
Warm 1/3 cup rice vinegar, 2 tablespoons sugar and 1 1/2 teaspoons salt just until dissolved. Spread the hot rice in a wide bowl, drizzle the vinegar over a paddle and fold with slicing motions while fanning, until glossy and body temperature.
Prepare the fillings: slice the scallops horizontally into thin coins.
Cover the bamboo mat with plastic wrap. Lay a half sheet of nori on it, spread rice evenly all the way to the edges, sprinkle with sesame seeds, then flip it over so the nori faces up.
Arrange scallops in a line along the nori. Roll tightly with the mat, pressing into a neat square-edged log.
Slice the roll, arrange the pieces in a baking dish and cover them with the creamy topping. Broil 3 to 5 minutes until bubbling and browned in spots.
Finish with tobiko and serve right away.
Chef's note
Chill a finished roll for 5 minutes before slicing heavy toppings.
From the Signature Rolls counter
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