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1
Heat a saute pan over high heat.
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2
Add enough oil to lightly coat the bottom of the pan.
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3
Add the sea scallops and sear until golden brown on both sides, about 30 seconds to 1 minute per side.
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4
Be careful not to overcook!
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5
Remove from the heat and slice the scallops in half horizontally.
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6
With moist hands, pick up a golf ball-sized ball of rice.
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7
Gently squeeze the rice in your right hand to form a rectangular block with rounded edges and sides.
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8
Apply some pressure to the rice while forming it into a sturdy base for the scallops.
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9
Top each formed piece of rice with a small bit of wasabi and top it off with half of a scallop.
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10
Garnish each piece with a few daikon sprouts and serve.
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11
5 cups short-grain sushi rice
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12
6 cups water
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13
1/2 cup rice vinegar
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14
2 tablespoons sugar
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15
1 teaspoon salt
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16
Rinse the rice in cold water while stirring briskly to remove any dirt.
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17
Drain the rice completely.
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18
Place the rice and the 6 cups of water in a medium sized saucepan and cover it with a tight fitting lid.
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19
Bring the water to a boil over medium heat.
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20
Allow the water to boil for 3 minutes and then reduce the heat to low and continue cooking 15 minutes without removing the lid.
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21
Remove the rice from the heat and remove the lid (the water should no longer be visible).
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22
Turn the rice out evenly on a well-greased cookie sheet using a spatula or rice paddle.
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23
Sprinkle the rice with the vinegar, sugar, and salt while mixing with a spatula or rice paddle until the rice reaches body temperature.
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24
Keep the rice covered with damp paper towels or napkin until the rice is ready to use.
