Bay Scallop Rice Bowl

One of my favorite weeknight meals to make with my sister is sushi rice bowls, with carrots, avocado, sushi rice, nori, and any kind of fish. Sometimes we opt for sushi grade tuna and make tuna tartare, and sometimes we do a cooked fish like a broiled miso halibut. The other night we made a delicious bay scallop edition, with the cutest tiny scallops! It turned out great so I thought I’d share how to make it.

For 2 servings:

Ingredients

• 1/2 pound of bay scallops, cleaned and dried

• 2 carrots, peeled and diced

• 1 avocado, sliced

• 1/2 cup sushi rice

• 2 green onions

Glaze for the scallops

• 2 tbsp fish sauce or oyster sauce

• 1 tbsp sesame oil

• 1 tsp rice vinegar

• green onions and sesame seeds to finish

Spicy Mayo

• 3-4 tbsp kewpie Japanese mayo

• 1-2 tbsp sriracha

• 1 tsp chili crunch (I use Momofuku brand but any brand works)

Cook the rice according to the packaging. We let the rice soak for 30 minutes and then bring it to a boil, and simmer for 20 mins. Once the water is evaporated we let it steam for another 10 mins. For the scallops, heat a light amount of avocado oil and 1 tsp butter in a pan and once it’s heated add the scallops. Make sure the scallops are all in a flat layer so it cooks evenly. After the first side gets golden brown, about 4 to 5 minutes, flip them over. Cook for another 6-7 minutes until both sides are very brown and the scallops are firm to the touch. Pour the glaze in the pan and toss scallops together with sesame seeds and green onions. Plate the rice in your bowl & top with scallops, carrots, avocado, and drizzle with spicy mayo. We served this with homemade steamed shrimp dumplings but pre-made dumplings work too or an Asian crunch salad would be great!

with love ♥️,

Sydney