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1
Rinse rice in strainer under cold running water until water runs clear; drain well.
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2
Transfer rice to heavy medium saucepan.
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3
Add 2 cups clam juice, 1 tablespoon soy sauce, 1 tablespoon sake, ginger, sugar, and salt; bring to boil.
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4
Reduce heat to medium-low, cover, and simmer 10 minutes.
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5
Remove from heat; let stand, covered, until all liquid is absorbed and rice is tender, about 10 minutes.
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6
Place green tea leaves in medium teapot.
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7
Pour 2 cups boiling water over; cover and let steep while preparing scallops.
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8
Bring remaining 1/2 cup clam juice, 2 tablespoons soy sauce, and 2 tablespoons sake to boil in small skillet.
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9
Add scallops; cover and reduce heat to medium-low.
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10
Cook 30 seconds.
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11
Turn scallops over; cover and cook 30 seconds.
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12
Using slotted spoon, transfer scallops to plate; reserve cooking liquid in skillet.
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13
Slice each scallop in half horizontally to create 2 rounds.
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14
Divide rice among 4 shallow soup bowls.
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15
Spoon reserved scallop cooking liquid around rice.
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16
Arrange scallops, cut side up, atop rice.
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17
Sprinkle salmon roe, sesame seeds, and green onion over.
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18
Strain hot tea over scallops.
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19
Serve, passing wasabi alongside.
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20
*Available in tubes at Japanese markets and in the Asian foods section of some supermarkets.
