Signature Rolls Members
Seared Scallop Roll
Sweet scallops caramelized on top. Layers of texture make it a favorite for sushi parties.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 1 hr 5 min
- Serves
- 2
- Level
- Advanced
Photo: Valeria Boltneva / Pexels
Inside-out rolls look impressive, but the technique is mostly about a plastic-wrapped mat and patience. Japanese cucumbers have tiny seeds and thin skin, so there is no need to peel or scoop them. Dry-packed scallops have no added water, so they sear and torch beautifully instead of steaming. Leftover components keep for a day in the fridge, but the finished dish is best eaten fresh.
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