So here’s what compelled me to make spicy scallop Hako, press box sushi.
I was cleaning my refrigerator Solstice morning when I came upon a tube of Harissa I bought many moons ago when I made spicy scallop sushi for a private dinner party some and a neglected pac of nori that looked rather schnurry when I remember that I have a sushi press box squirreled away in one of my kitchen cabinets. So I was off & running – to get fresh scallops, I used sea scallops because they’re going to be sliced & diced and I bought beautiful sushi rice oh, and a small tin of powdered wasabi. I would never recommend using wasabi squeezed from a plastic tube. The powdered variety with water added to it is about the best we can get our hands on
2 cups of SUSHI RICE
Vinegar seasoning – 1 C VINEGAR 1/4C SUGARV& 1t SALT
SEA SCALLOPS – 6 sliced & diced
MAYO – 1 TBLS
HARISSA PASTE – 2 tsps or to your preference
Pickled GINGER, WASABI PASTE & TAMARI sauce
A bowl of WARM WATER & a side TOWEL – if you’re not using protective gloves the rice is a bit sticky when you layer it into the box form.
WHAT TO DO:
Wash & (air) dried the sushi rice in a strainer. Cook this off with 3 cups of water, bring to a boil, lower the heat to let the rice simmer & steam with the top on the pot for about 20 minutes. Turn the heat off.
While the rice is cooking prepare the vinegar seasoning. 1 C vinegar, 1/4C sugar & 1t salt. Warm mixture in a pot until the sugar & salt are dissolved. Let this cool.
Prepare the filling or what ever you may want to use; shrimp, topiko, shisho leaf, pickled dikon, mushrooms,cucumber, avocado it’s endless – you’re making sushi. I prepared the scallops (6 sea scallops) first by slicing them, then dicing them. I put this in a bowl, added a good sprinkle of Salt of D Earth, RhODy blend & added a scant tablespoon of mayo & 2 teaspoons of the Harissa and mixed well. Let this chill in a -frige.
Tip the cooked rice into a bowl or onto a tray to let it dry. Once the rice is sufficiently cooled & dry fold the seasoned vinegar into the rice. Incorporate well. If the rice seems wet, it will dry. Refrigerate.
Here’s a note. If you’re starving, this is no pret-a porter style dish. I tried to make the sushi with the rice still warm and the finished pieces did not hold together all that well. When I made the Hako sushi the next day with cold & then room warmed rice it took 5 minutes to make the dish & it came out perfectly. I was able to cut the pieces, plate it & eat it…like I was in a restaurant.
Now begin to layer & press your ingredients into the bottom of the (removable) wooden box that the box is lifted off from and the sushi is cut into 6 equal pieces while on one the bottom wooden surface.
The first layer I put in was plain seasoned rice. The next & middle layer was the spicy scallop then on top of that I had a layer of rice which I added Gomasio – toasted sesame seas & a good quality sea salt to. I decorated the top with pickled ginger. Press down, turn the box around, press down. take the top off, lift the box off, cut in half then 2 slices from each half to serve six pieces. Please refer to the video
Plate & serve with Tamari or shoyou sauce and wasabi paste.
A bit about the power of the (Summer) Solstice: Today marks a sacred time of deep renewal. It is the perfect time for letting go of what no longer serves us, clearing out the old, and welcoming in the new.