Sushi - Sushi Menu - Scallop Sushi
Scallop sushi is the
softest sushi in the
shellfish category. The sweetness of the scallop is easily tasted due
high glycogen content. The muscle that connects the organs to the shell
for the main sushi ingredient. Other parts of the body are not used.
have big cylindrical connector (or adductor) muscles since they can
swim near the ocean floor. The scallop is prepared by immersing them
in saltwater with the same concentration of seawater. This way, they
that is trapped in their system. After they are shelled the flat
muscle is butterflied just enough to barely keep the two pieces
cut piece is then flattened out and made into a nigiri.
If the scallop is barely grilled, the sweetness increases,
however, the fresh texture is lost. To intensify the sweetness of the
it is best to use wasabi, but sea salt, and a drop of citrus works good
instead of soy sauce.
Complete Tutorial on: How to Make Sushi
Also see: Scallop in Sushi Shellfish
Popular style for scallop
Popular condiments for
sushi: Wasabi, Salt, Yuzu
Category: Shellfish (Kairui)