FRIED SUSHI CAKES WITH SCALLOPS, HONEY SOY SAUCE AND CHIPOTLE MAYONNAISE

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FRIED SUSHI CAKES WITH SCALLOPS, HONEY SOY SAUCE AND CHIPOTLE MAYONNAISE image

Categories     Shellfish

Yield 6 to 12 se 24 cakes

Number Of Ingredients 26

For the rice cakes
1 and 1/2 cups short-grain sushi rice
2 tablespoons mirin
1 and 1/2 tablespoons rice-wine vinegar
2-inch piece konbu
1 tablespoon salt.
For the chipotle mayonnaise
1 egg yolk
1 teaspoon red-wine vinegar
1 and 1/2 teaspoons orange juice
2 teaspoons lime juice
1 tablespoon chipotle in adobo, including some of the liquid
1 teaspoon salt
3/4 cup grapeseed oil
1/4 cup olive oil.
For the honey soy sauce
1/2 cup light soy sauce
1/2 cup honey
2 tablespoons sherry vinegar
1 tablespoon rice-wine vinegar.
For frying and assembling
Grapeseed oil
Coarse salt
Minced scallions
6 big scallops, each sliced into 4 pieces
Minced cilantro.

Steps:

  • 1.Combine sushi rice, mirin, rice-wine vinegar, konbu and 1 tablespoon salt in a medium saucepan with 3 cups of water and bring to a boil. Cover with a lid wrapped in a damp cloth and reduce to a simmer. Cook for 20 minutes or until done. (Alternatively, use a rice cooker.) Remove from the heat and let sit for 15 minutes. 2.Line an 8-by-8-inch baking dish with plastic wrap. Firmly press the rice into the pan. Refrigerate until set, preferably overnight. Remove the rice from the pan and, using a chef's knife dipped in hot water to prevent sticking, cut into roughly 1-by-3-inch rectangles. 3.Make the chipotle mayonnaise: Combine the egg yolk, red-wine vinegar, orange juice, lime juice, adobo and liquid and 1 teaspoon salt and purée in a food processor or blender. Add the 3/4 cup grapeseed oil and the olive oil in a drizzle and process until smooth, thick and creamy. 4.Make the honey soy sauce: In a small saucepan, bring the soy sauce, honey, sherry vinegar and 1 tablespoon rice-wine vinegar to a boil and stir until smooth. Cool before using. 5.Heat grapeseed oil in a pan, deep enough to just about cover the rectangles. A broad skillet will require more oil than a deep saucepan, but will allow you to cook more pieces at once. Allow oil temperature to reach 350 to 360 degrees. Cook the rice rectangles until golden and crispy, about 5 minutes total, turning once; transfer to paper towels and season with salt 6.Combine chipotle mayonnaise and scallions. Top each rectangle with a bit of the mayonnaise, then drape with a piece of raw scallop. Brush or drizzle with honey soy, then garnish with a bit of cilantro and a tiny pinch of salt.

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