Scallop Sashimi

Koppert Cress

Koppert Cress

14th December 2020
Koppert Cress

Scallop Sashimi

10 min


  • • Cooked seasoned sushi rice 240gr • Scallop Shell 4 pieces • Scallop 8 pieces • Mild red chilli 1 small • Lime 1 fruit • Olive oil 1 tbsp • Sesame oil 1 tbsp • Fresh ginger juice 1 tsp • Bean Blossom 4 Blossoms
  • • Blinq Blossom 4 blossoms • Adji cress 1 punnet • Gangnam tops 1 punnet


• Using the seasoned cold sushi rice, fill up to level and flatten.
• Slice the scallops into thin rounds, about ½ cm (¼ in) thick if possible.
• Lay slices, in one layer on top of the rice.
• Make some zest out of the lime and keep aside.
• Using a mixing bowl, whisk together the juice of the lime with the ginger juice, the olive oil, and sesame oil. Let set for 5 minutes and brush the top of the scallops.
• Add some finely sliced red chillies and the zest of the lime.
• Add the Adji Cress, Bean Blossom and Blinq blossom.
• Serve with the Gangnam tops.

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