Butter grilled scallop gunkan

Butter grilled scallop gunkan

By
From
Sushi Slim
Makes
5
Photographer
Lisa Linder

Gunkan means ‘shape of the boat’. They make a really pretty display. Each recipe below makes 5 pieces, simply scale up to make as many as you want.

Ingredients

Quantity Ingredient
12 x 3 cm strip nori seaweed
10-13g Perfect sushi rice
10g unsalted butter
50g scallops, cut into 1 cm cubes
1 teaspoon soy sauce

Method

  1. Place the seaweed on a work surface, rough side up and shiny side down.
  2. Wrap the strip of seaweed around the rice, so the rough side faces inwards. The rice should come just halfway up the seaweed case.
  3. Gently press both ends of the seaweed strip together. They should stick to each other to seal. This is the gunkan base.
  4. Melt the butter in a small frying pan over a medium heat. Add the scallops and cook for 3 minutes, until brown on all sides. Add the soy sauce, turn the scallops to coat, then remove from the pan, cover and marinate for 15 minutes.
  5. Fill the case with the scallops and serve.

Note:

  • 47 kcal per piece.
Tags:
Suzu
Japanese
sushi
Makiko Sano
London
fish
health
healthy
diet
nutritional
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