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Scallop Ceviche Sushi

Featured in the Honolulu Star-Advertiser on June 11, 2014.

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Ingredients:

Scallop Ceviche Sushi

  • 3 tablespoons fresh orange juice
  • 3 tablespoon fresh lime juice
  • 2 tablespoons bottled yuzu juice
  • 1/4 teaspoon shoyu
  • 1/2 cup chopped fresh cilantro, plus additional for garnish
  • 1/2 pound fresh or individually quick frozen bay scallops, cut into 1/4 inch chunks
  • 1/2 teaspoon green serrano chilies, seeded and minced
  • 1/4 cup finely chopped red onion
  • Salt to taste
  • 2 cups prepared sushi rice
  • 1/2 Japanese cucumber, thinly sliced

Directions:

In a blender, combine citrus juices, shoyu, and cilantro. Pulse until cilantro is minced. Combine the rest of the ingredient except rice and cucumber in a glass bowl. Add citrus mixture and toss. Refrigerator for 1 hour.

To assemble sushi, place 1/4 cup of sushi rice into a round cookie cutter. With damp fingers press rice firmly and evenly, forming a 1-inch disk. Layer sliced cucumbers on top rice and finish with 1/4 of the ceviche. Remove cookie cutter and serve immediately. Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
190 calories, 0.5 g fat, 0 g saturated fat, 0 mg cholesterol, 250 mg sodium, 36 g carbohydrate, 1 g fiber, 6 g sugar, 10 g protein

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