Pakistani-style Spiced Scallop Nigiri Sushi

Ingredients

In this Pakistani adaptation, the original Japanese Hotate Nigiri Sushi is transformed by incorporating traditional Pakistani spices. The scallops are marinated in a blend of spices such as cumin, coriander, turmeric, and red chili powder, which infuse the dish with a rich and aromatic flavor. Additionally, the sushi rice is seasoned with a touch of garam masala, adding a subtle warmth to the overall taste. We alse have the original recipe for Hotate nigiri sushi, so you can check it out.

• 12 fresh scallops 12 fresh scallops
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon garam masala 1/4 teaspoon garam masala
• 2 cups sushi rice 2 cups sushi rice
• 4 cups water 4 cups water
• 1/4 cup rice vinegar 1/4 cup rice vinegar
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon salt 1 teaspoon salt
• Nori seaweed sheets, cut into thin strips for garnish Nori seaweed sheets, cut into thin strips for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 10g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear. Drain well.
2. 2.
   In a saucepan, combine the sushi rice and water. Bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes or until the rice is tender.
3. 3.
   In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Set aside.
4. 4.
   In a separate bowl, combine the cumin powder, coriander powder, turmeric powder, red chili powder, and salt.
5. 5.
   Pat dry the scallops and coat them evenly with the spice mixture.
6. 6.
   Heat a non-stick pan over medium-high heat. Add the scallops and cook for 1-2 minutes on each side until they are lightly browned and cooked through.
7. 7.
   Remove the scallops from the pan and set aside.
8. 8.
   Once the sushi rice is cooked, transfer it to a large bowl. Gradually pour the rice vinegar mixture over the rice while gently folding it in with a wooden spatula. Allow the rice to cool to room temperature.
9. 9.
   Wet your hands with water and shape the sushi rice into small oblong shapes.
10. 10.
    Place a cooked scallop on top of each rice mound.
11. 11.
    Garnish with strips of nori seaweed.
12. 12.
    Serve the Pakistani-style Spiced Scallop Nigiri Sushi immediately.

Treat your ingredients with care...

• Scallops — Ensure the scallops are fresh and properly cleaned before marinating them in the spice mixture. Overcooking the scallops can result in a rubbery texture, so be careful not to exceed the recommended cooking time.

Tips & Tricks

• If you prefer a spicier flavor, increase the amount of red chili powder in the spice mixture.
• For an extra touch of freshness, squeeze a little lemon juice over the scallops before serving.
• If you don't have access to fresh scallops, you can use frozen scallops that have been thawed.
• Experiment with different garnishes such as thinly sliced green chilies or chopped cilantro for added flavor and visual appeal.
• Serve the Pakistani-style Spiced Scallop Nigiri Sushi with soy sauce and wasabi on the side for dipping.

Serving advice

Arrange the Pakistani-style Spiced Scallop Nigiri Sushi on a platter and serve as an appetizer or part of a sushi platter. Alternatively, serve them individually on small plates for an elegant presentation.

Presentation advice

To enhance the presentation, place the sushi on a bed of fresh lettuce leaves or decorative sushi grass. Garnish the platter with additional strips of nori seaweed and sprinkle some sesame seeds over the sushi for added texture and visual appeal.