This is not to my knowledge or research in any way traditional sushi. I’m pretty sure authentic sushi chefs would be utterly horrified but I have seen some versions of deep fried sushi hanging around the internet. I’ve not gone so far as to just batter and deep fry a maki roll (I’m northern, not Scottish!), instead I’ve headed down more of an arancini route but with sushi rice and Japanese flavours. Its nice to have another texture on a sushi platter and some variety from my maki and uramaki recipes. Also scallops – yum!
I would ideally serve these fresh and hot but they are easily re-heatable in the oven or microwave – the crumb will just be less crisp with the latter. You can also more or less put whatever filling you want in the middle – some teriyaki chicken or a cooked garlic king prawn maybe.
500g Cooked Sushi Rice
2 Tbsp Miso Paste
2 Tsp Ginger Paste
1 Tsp Sesame Oil
1 Tsp Rice Vinegar
1 Tbsp Light Soy Sauce
24 Small Scallops
5 Tbsp Chives
1 Tbsp Flavourless Oil
2 Tbsp Plain Flour
80g Panko Breadcrumbs
Oil for Deep Frying
1 Tbsp Sea Salt Flakes
3 Tbsp Mayonnaise
Firstly ensure that your 500g Cooked Sushi Rice is prepared and cooled.
Add 1 Tbsp Miso Paste, 1 Tsp Ginger Paste, 1 Tsp Sesame Oil, 1 Tsp Rice Vinegar and 1 Tbsp Light Soy Sauce to a small bowl and combine.
Using kitchen towel, dry off 24 Small Scallops and add them to the marinade mixture. Leave to marinate for at least 10-15 minutes. They are very small so don’t really require much more.
Meanwhile, flavour the rice by finely chopping 5 Tbsp Chives and adding to the rice with 1 Tsp Ginger Paste. Gently combine the ingredients – you ideally don’t want to turn the rice into mush.
Add 1 Tbsp Flavourless Oil to a pan on a high heat. Add the marinated scallops to the pan and fry on each side for about minute – until a little brown and caramelised on each side. Try not to get too much of the marinade in the pan but don’t worry about some getting in – do be careful however because it will spit.
Remove the scallops from the pan and set aside to cool a little.
Make sure to have a bowl of cold water handy – use this on your hands to stop the rice sticking to you – trust me, you do not want to skip this step.
Take an amount of rice – about the size of a golf ball (40g if you want to keep them even – not something I usually condone but for cooking time and aesthetic purposes it is helpful) and flatten a little in the palm of your hand.
Add 2 of the scallops and form the rice into a ball around the scallops. Again try to be vaguely gentle – squeezing too hard will turn the rice into a mushy lump.
Set aside on a plate or board and repeat to form the remaining 11 balls.
Add roughly 3 Tbsp Plain Flour to a small bowl. Set aside.
Whisk 2 Eggs in another small bowl.
Mix 80g Panko Breadcrumbs and 1 Tbsp Sea Salt Flakes in a 3rd bowl.
Exactly as with scotch eggs, dip each of the rice balls in the flour, then the egg, then the breadcrumbs. Remember ‘wet-hand/dry-hand’. Stop it.
A single dip of each will suffice. Ideally leave the balls in the fridge for at least half an hour before frying. It won’t really harm to fry them straight away however.
Meanwhile make the miso mayo dipping sauce by mixing 1 Tbsp Miso Paste with 3 Tbsp Mayonnaise.
Heat your frying oil to 180c and fry each of the balls for 3-4 minutes until golden brown. You can do this in as many batches as you need.
Leave the cooked balls to drain on kitchen paper before serving hot with the miso mayo.