Spicy Scallops Sushi Roll: The Recipe (with Vegan Option)

I created a Spicy Scallop Roll with a secret chili-citrus glaze and an unexpected crunchy element, crafted specifically for Sushi Night.

I love turning familiar flavors into something a little sneaky, and this Spicy Scallops Sushi Roll does just that. I mix fresh bay scallops with Japanese mayonnaise for a rich, tangy base that somehow stays light and briny.

At first bite you think you know it, then the heat slides in and suddenly you’re curious how such a small roll can have so much personality. There’s a vegan option too, so you can mess with expectations at the table.

It’s playful, slightly rebellious, and makes everyone ask for a second piece. Perfect for Sushi Night.

Ingredients

• Short grain rice, sticky carbs and subtle sweetness from vinegar, makes rolls hold together.
• Lean ocean protein, low calorie, rich in B12 and zinc, delicate sweet flavor.
• Dried seaweed, iodine rich, umami forward, adds mineral notes and a bit of fiber.
• Creamy fruit, heart healthy monounsaturated fats, adds richness and keeps you full.
• Crunchy cucumber, hydrating and mostly water, light fiber, gives freshness and balance.
• Japanese mayo, richer umami than regular mayo, higher fat, luxuriously creamy.
• Chili paste with vinegar, brings spicy heat, bright tang and a salty kick.
• Meaty vegan option, fibrous texture, low calorie, mimics scallop bite nicely.

Ingredient Quantities

• 1 cup sushi rice, rinsed
• 1 1/4 cups water (for cooking rice)
• 3 tablespoons rice vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon fine salt
• 2 sheets nori (dried seaweed)
• 8 ounces fresh bay scallops, finely chopped
• 3 tablespoons Japanese mayonnaise (Kewpie)
• 1 to 2 tablespoons sriracha or chili paste
• 1 teaspoon soy sauce
• 1 teaspoon toasted sesame oil
• 2 tablespoons thinly sliced scallions (green onions)
• 1 tablespoon masago or tobiko, optional
• 1/2 English cucumber, julienned
• 1 ripe avocado, sliced
• 1 teaspoon toasted sesame seeds
• 2 to 3 tablespoons soy sauce for serving
• Pickled ginger and wasabi for serving, optional
• Vegan option: 8 ounces king oyster mushrooms or hearts of palm, shredded or sliced
• Vegan option: 3 tablespoons vegan mayonnaise
• Vegan option: 1 to 2 tablespoons sriracha
• Vegan option: 1 teaspoon tamari or soy sauce
• Vegan option: 1 teaspoon toasted sesame oil

How to Make this

1. Rinse 1 cup sushi rice under cold water until it runs almost clear, drain, then combine with 1 1/4 cups water in a pot, bring to a simmer, cover and cook 12 to 15 minutes, remove from heat and let sit covered 10 minutes.

2. While rice rests stir together 3 tablespoons rice vinegar, 1 tablespoon granulated sugar and 1 teaspoon fine salt until dissolved, fold gently into the hot rice with a wooden spoon or rice paddle, fan or let cool to warm, cover with a damp towel.

3. Make the spicy scallop filling: finely chop 8 ounces bay scallops and toss with 3 tablespoons Japanese mayonnaise, 1 to 2 tablespoons sriracha (start with 1), 1 teaspoon soy sauce, 1 teaspoon toasted sesame oil, 2 tablespoons thinly sliced scallions and 1 tablespoon masago or tobiko if using; taste and adjust heat or salt.

4. Vegan option: shred 8 ounces king oyster mushrooms or hearts of palm. If using mushrooms, sauté in 1 teaspoon toasted sesame oil until moisture is mostly gone and browned, cool. Toss the shredded mushrooms or hearts of palm with 3 tablespoons vegan mayonnaise, 1 to 2 tablespoons sriracha, 1 teaspoon tamari and 2 tablespoons scallions, use this instead of the scallop mix.

5. Prep veg: julienne 1/2 English cucumber and slice 1 ripe avocado, pat cucumber dry so it won’t water down the roll.

6. Assemble: place a sheet of nori shiny side down on a bamboo mat wrapped in plastic, wet your hands so the rice won’t stick and divide the sushi rice in half, spread an even layer over the nori leaving about a 1 inch top edge clear, then lay a line of the spicy scallop or vegan filling across the middle, top with cucumber and avocado slices.

7. Roll up tight using the mat, press gently to seal, wet the exposed nori edge to glue the seam, if you like chill the roll 5 minutes so it firms up, also useful if you’re new at rolling.

8. Slice with a very sharp serrated or chef knife dampened with water, clean the blade between cuts to get neat pieces, you should get 6 to 8 slices per roll.

9. Serve sprinkled with 1 teaspoon toasted sesame seeds, extra sliced scallions or masago if you used it, with 2 to 3 tablespoons soy sauce for dipping and pickled ginger and wasabi on the side, and don’t forget to taste one right away even if it’s imperfect it still tastes great.

Equipment Needed

1. Medium pot with a tight fitting lid, for cooking the rice
2. Fine mesh sieve or large bowl for rinsing and draining the rice
3. Rice paddle or wooden spoon to fold in the vinegar mix
4. Small mixing bowl and measuring spoons for the vinegar, mayo and seasonings
5. Bamboo sushi rolling mat wrapped in plastic and some plastic wrap
6. Sharp serrated or chef knife and a cutting board for slicing and prep
7. Small nonstick skillet if you make the vegan mushroom option
8. Damp clean towel and a small bowl of water to wet your hands and wipe the knife between cuts

FAQ

Spicy Scallops Sushi Roll: The Recipe (with Vegan Option) Substitutions and Variations

• Sushi rice: swap with short grain white rice like Calrose, or use short grain brown rice if you want a nuttier flavor but it will need a longer cook time.
• Fresh bay scallops: use finely chopped cooked shrimp, lump crab meat, or for the vegan option shredded king oyster mushrooms or hearts of palm tossed in the same spicy mayo.
• Japanese mayonnaise Kewpie: regular mayo with half a teaspoon rice vinegar and a pinch of sugar mimics Kewpie, or use vegan mayo for a plant based roll.
• Masago or tobiko: substitute toasted sesame seeds for crunch, very small diced red bell pepper for color and pop, or ikura if you want larger roe.

Pro Tips

– Keep the rice on the drier side so the nori doesnt sog out; when you spread it, wet your hands with a little water or rice-vinegar mix so the rice glides on without getting mushy, and press gently not hard or you’ll squash the filling.

– Chop the scallops very fine and keep them cold, taste and adjust the mayo-to-sriracha ratio little by little so it never gets too mayo-heavy; for the vegan version, cook mushrooms until mostly dry and browned so they dont water down the roll.

– Chill the finished roll for 5 to 10 minutes before slicing if you’re new to rolling, it firms everything up and you get cleaner cuts; use a very sharp knife, wet and wipe it between cuts or use unflavored dental floss for perfect slices.

– Pat the cucumber thoroughly and slice the avocado last minute to avoid watering or browning; a tiny squeeze of lime on avocado helps but dont overdo it or it will fight the scallop flavors.

– Toast the sesame seeds and keep extra scallions or masago handy for texture, and if you want to level-up the dip mix a few drops of toasted sesame oil into your soy sauce, just be sparing because it gets strong fast.