Jgs Scallops Over Fried Sushi Rice Recipes
JEAN-GEORGES VONGERICHTEN'S FRIED SUSHI CAKES
Jean-Georges Vongerichten's recipe here, for fried cakes of sushi-style rice topped with chipotle mayonnaise and raw scallop, then painted with a thin glaze of a soy-honey mixture, is just irresistible. (If I were an award committee, I'd give it "best of the year.")
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 24 cakes, 6 to 12 servings
Number Of Ingredients 23
Steps:
- 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.
- 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.
- 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.
- 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.
- 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. Dredge the rice rectangles in rice flour and cook until golden and crispy, about 5 minutes total, turning once; transfer to paper towels and season with salt
- 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.
SEARED SCALLOPS SUSHI
Steps:
- Heat a saute pan over high heat. Add enough oil to lightly coat the bottom of the pan. Add the sea scallops and sear until golden brown on both sides, about 30 seconds to 1 minute per side. Be careful not to overcook! Remove from the heat and slice the scallops in half horizontally.
- With moist hands, pick up a golf ball-sized ball of rice. Gently squeeze the rice in your right hand to form a rectangular block with rounded edges and sides. Apply some pressure to the rice while forming it into a sturdy base for the scallops. Top each formed piece of rice with a small bit of wasabi and top it off with half of a scallop. Garnish each piece with a few daikon sprouts and serve.
- Rinse the rice in cold water while stirring briskly to remove any dirt. Drain the rice completely. Place the rice and the 6 cups of water in a medium sized saucepan and cover it with a tight fitting lid. Bring the water to a boil over medium heat. Allow the water to boil for 3 minutes and then reduce the heat to low and continue cooking 15 minutes without removing the lid. Remove the rice from the heat and remove the lid (the water should no longer be visible). Turn the rice out evenly on a well-greased cookie sheet using a spatula or rice paddle. Sprinkle the rice with the vinegar, sugar, and salt while mixing with a spatula or rice paddle until the rice reaches body temperature. Keep the rice covered with damp paper towels or napkin until the rice is ready to use.
JG'S SCALLOPS OVER FRIED SUSHI RICE
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. Dredge the rice rectangles in rice flour and cook 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. YIELD 24 cakes, 6 to 12 servings.
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