Fresh Scallop Nigiri Sushi (Hotate Nigiri)
Experience the pure, sweet flavor of fresh scallop nigiri. Delicately scored and paired with seasoned sushi rice, this elegant bite is finished with a touch of soy sauce and sudachi citrus.
Hotate, or Japanese scallop, is prized in sushi for its tender, sweet adductor muscle. Unlike other shellfish, the scallop is a free-swimming bivalve, which gives its meat a distinctively crisp yet melting texture. Preparing it live ensures the ultimate freshness and a clear, natural sweetness that requires little more than a hint of wasabi and citrus.
Ingredients
- 1 whole live scallop
- 1 portion prepared sushi rice
- a pinch salt
- 1 bowl ice water
- to taste wasabi
- to taste soy sauce
- 2 drops sudachi juice
Instructions
- 1Pry Open the Scallop Shell
Hold the raw scallop securely in your hand and carefully insert a sharp knife into the gap of the shell to pry it open.
Tip: Keep your fingers clear of the blade path while prying. - 2Separate the Adductor Muscle
Once the shell is opened, use the knife to gently slice and separate the raw adductor muscle from the inner shell.
Tip: Cut as close to the shell as possible to avoid wasting any meat. - 3Remove Internal Organs and Mantle
Carefully pull away and discard the dark internal organs and the surrounding mantle, leaving only the clean, raw scallop muscle.
Tip: Take care not to puncture the dark visceral mass during removal. - 4Wash the Scallop Muscle
Place the raw scallop muscle into a metal bowl filled with ice water and a pinch of salt to gently clean away any remaining impurities.
Tip: Ensure the water is ice cold to keep the scallop firm. - 5Pat Dry the Scallop Muscle
Gently press the cleaned raw scallop muscle with a white paper towel to remove excess surface moisture.
Tip: Ensure the surface is completely dry for better texture and seasoning adhesion. - 6Butterfly the Scallop Muscle
Place the raw scallop muscle on a cutting board and carefully slice it horizontally, taking care to leave a small connection at the edge so it butterflies open nicely.
Tip: Make sure your knife is extremely sharp to achieve clean, smooth cuts without tearing the flesh. - 7Score the Scallop
With a very sharp knife, gently score the surface of the scallop slice in a precise crosshatch pattern to tenderize the meat.
Tip: Take care not to cut completely through the piece. - 8Add Wasabi and Sushi Rice
Smear a small dab of green wasabi onto the center of the raw scored scallop slice before combining it with a freshly prepared rice ball.
Tip: A small amount of wasabi adds just the right hint of heat to balance the sweetness. - 9Shape the Nigiri
Gently press the scored scallop over the sushi rice ball, using your fingers to mold them together into a seamless piece. Finish by brushing lightly with soy sauce and squeezing two drops of sudachi juice on top.
Tip: Shape gently to avoid crushing the texture of the rice.
