Curried Scallop Maki

Article Written By: Marisa Baggett

Though not a typical sushi flavor, the addition of a little curry lends wonderful spice to sea scallops in this roll that is more flavorful than hot. Madras curry powder, a blend of spices typically containing tumeric, curry leaves, coriander, cumin, cinnamon, allspice, bay leaves, fenugreek, black pepper, cloves and chile pepper, is used to sufficiently flavor the scallops. Only a bit of lime juice, salt and scallions are needed to finish the creamy center which is offset by cucumbers, carrots and an outer coating of crispy tempura flakes.

Curried Scallop Maki

Makes 3 Sushi Rolls of 6 pieces each

For the Curried Scallops

4 very fresh sea scallops, diced

freshly squeezed juice of 1/2 lime

1 1/2 tsp Madras curry powder, or more to taste

1 tsp finely chopped scallions

salt to taste

For the rolls

3 pieces of nori (4in x 7in)

1 1/2 – 2 cups prepared sushi rice

6 cucumber sticks, French fry sized

1/4 scant cup carrot sticks, matchstick sized

3/4 cup tempura crispies, cooled

pickled ginger for garnish, optional

wasabi, optional

soy sauce for dipping, optional 

Tempura crispies

1 egg

1 cup ice water + ice

1 cup all purpose flour

Beat egg in a bowl. Add ice water (including ice) in the bowl. Add flour in the bowl and mix lightly. Do not overmix the batter. In a frying pan, heat a few tablespoons of oil to about 325 degrees F. Dip a fork or whisk into the tempura batter and drizzle batter over the oil being careful not to drop ice into the hot oil. Allow to fry until golden brown. Remove with a fry strainer and drain on paper towels. Cool completely before use.

To make the curried scallops, place diced scallops in a non-metal bowl. Add lime juice and toss well. Add curry powder and scallions and mix well. Salt to taste. Keep in refrigerator until ready to use. When ready to use, drain the excess liquid form the mixture.

Place tempura crispies on a large flat plate or directly on a cutting board.

To assemble each roll, begin with 1 piece of nori placed horizontally, rough side up, on work surface. Cover completely with a thin, even layer of prepared sushi rice, about 1/2 –3/4 cup. Flip nori over and so that the rice is on top of the work surface and the uncovered portion of nori is exposed. Spread 1/3 of the scallop mixture horizontally in the center of the nori, being sure to drain any excess liquid from the mixture. Place 2 cucumber sticks end to end horizontally on top of the scallop mixture making sure that the edges reach both edges of the nori. Place a few carrot sticks on top of the cucumber sticks making sure that they extend to both edges of the nori.

Roll according to the method for rolling inside out rolls. Place roll on top of tempura crispies and roll around to coat. Adhere crispies to rice with a gentle squeeze of a bamboo rolling mat. Cut roll into 6-8 pieces. Repeat process with remaining 2 pieces of nori. If desired, serve with pickled ginger, wasabi and soy sauce for dipping.