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Perfect Omakase Seared Diver Scallop Rice Bowl

omakase seared diver scallop rice bowl - featured image
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An elegant and comforting rice bowl featuring perfectly seared diver scallops paired with seasoned sushi rice and a subtle soy glaze, inspired by traditional omakase flavors.

Ingredients

Scale
  • 6–8 large fresh diver scallops, patted dry
  • 1 cup (200g) sushi rice
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon sesame oil
  • 2 stalks green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Pickled ginger (optional, for serving)

Instructions

  1. Rinse 1 cup (200g) sushi rice under cold water until water runs clear. Drain well.
  2. Combine rice and 1 ¼ cups (300 ml) water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to a boil, then simmer covered for 18 minutes. Remove from heat and let steam for 10 minutes.
  3. While rice cooks, whisk 2 tablespoons rice vinegar, 1 tablespoon sugar, and ½ teaspoon salt in a small bowl until dissolved.
  4. Transfer cooked rice to a large bowl and gently fold in the seasoning. Avoid smashing grains. Let cool slightly.
  5. In a small saucepan, combine 2 tablespoons soy sauce, 1 tablespoon mirin, and 1 teaspoon fresh lemon juice. Warm over low heat for 2-3 minutes until slightly thickened. Set aside.
  6. Preheat skillet over medium-high heat and add 1 teaspoon sesame oil. It should shimmer but not smoke.
  7. Pat diver scallops dry again to remove moisture. Season lightly with salt.
  8. Place scallops in the hot skillet, leaving space between each. Sear without moving for 2-3 minutes until golden crust forms.
  9. Flip carefully and cook 1-2 minutes more. Remove from heat.
  10. Spoon a generous portion of sushi rice into bowls. Arrange seared scallops on top. Drizzle with the warm glaze.
  11. Sprinkle sliced green onions and toasted sesame seeds over the bowl. Add pickled ginger on the side if desired.
  12. Serve immediately while scallops are warm and rice is fluffy.

Notes

Pat scallops very dry before searing to prevent sticking. Do not overcrowd the pan to maintain high heat and achieve a perfect crust. Use low and slow heat to thicken the glaze without reducing it to syrup. For gluten-free, substitute soy sauce with tamari. Leftovers can be stored up to 24 hours and reheated gently in a skillet.

Nutrition

Keywords: seared scallops, omakase, rice bowl, sushi rice, Japanese recipe, seafood, easy dinner, scallop recipe

Find it online: https://dahliadishes.com/perfect-omakase-seared-diver-scallop-rice-bowl-recipe-easy-step-by-step-guide/