Ingredients

8 U-10 scallops

3/4 cup sushi rice (such as Calrose)

6 tbsp rice vinegar

2 tsp cane sugar

1 kombu strip

1.5 tbsp Tamari (or soy sauce)

1 tsp sesame oil

2.5 tbsp agave syrup

2 tbsp sriracha

3 tbsp unsalted butter

Chives (to taste)

Fresno chiles (for topping)

Olive oil (for frying the rice and searing scallops)

Instructions

Step 1: Rinse the sushi rice thoroughly and add it to a rice cooker with 1 cup of water and the kombu strip. Cook according to the rice cooker’s instructions.

Step 2: In a small bowl, combine 2 tablespoons of rice vinegar, cane sugar, and a pinch of salt. Once the rice is done, season it with this mixture.

Step 3: Spread the seasoned rice evenly on a cookie sheet and press it down firmly to about ½ inch thickness. Cover with plastic wrap and press again. Freeze for 1 to 2 hours until firm but not completely frozen.

Step 4: Pour ½ inch of oil into a pan and heat until a wooden spoon’s bottom bubbles when touched to the oil. Fry the rice slab until golden and crispy, about 7–8 minutes on the first side. Flip and cook for another 3 minutes, aiming for one side to remain slightly softer.

Step 5: Trim the scallops by removing the foot and season them lightly with salt.

Step 6: Preheat a clean pan over high heat for 2 minutes. Add a small amount of olive oil.

Step 7: Sear the scallops, giving them a gentle shake to prevent sticking. Let them cook undisturbed for 3 to 5 minutes, depending on size. Flip and sear for an additional 30 to 60 seconds until nicely browned.

Step 8: Remove scallops from the pan and set aside.

Step 9: Into the same pan, add the remaining 4 tablespoons of rice vinegar and let it reduce slightly. Stir in agave syrup, sriracha, and sesame oil, reducing the sauce by about one-third. Add Tamari and cook for another 30 seconds until the sauce thickens visibly.

Step 10: Turn off the heat, add the butter, and whisk into the sauce until emulsified and smooth.

Step 11: Spoon some sauce over the softer side of the crispy rice, top with a scallop, then add more sauce, chopped chives, and thinly sliced Fresno chiles for garnish.

Tips & Variations

For an extra layer of flavor, toast the kombu strip briefly before adding it to the rice cooker.

Substitute Fresno chiles with sliced jalapeños for a different heat profile.

Use coconut aminos instead of Tamari for a gluten-free alternative.

If you don’t have a rice cooker, cook the rice on the stovetop with the kombu strip, carefully monitoring water levels.

FAQs

Can I use a different type of rice for crispy rice?

Short-grain sushi rice works best due to its sticky texture, which helps hold the crispy rice together. Using long-grain rice may result in a less cohesive and less crispy texture.

How do I know when the scallops are perfectly cooked?

Cook scallops until they have a golden crust on each side and are opaque in the center. Depending on size, this usually takes 3–5 minutes on the first side and 30–60 seconds after flipping. Avoid overcooking to keep them tender.