Black Lime & Lemongrass-Cured Hokkaido Scallop Bowl with Coconut-Ginger Rice

Instructions

1. 1

   In a small heavy-bottomed saucepan, combine 1 cup Koshihikari short-grain rice, 1 cup Water, 0.5 cup Unsweetened coconut milk, and 1 inch piece Fresh ginger. Bring to a boil over medium-high heat, cover immediately with a tight lid, reduce the heat to the lowest setting, and simmer for 15 minutes. Remove from heat and let sit covered off the flame to steam for 10 minutes.

   25 min

   Tip: Do not peek or lift the lid during the rest period; the trapped residual steam is crucial for evenly plump, velvety grains.

2. 2

   In a small ramekin, mix 1 tsp Fine sea salt, 1 tsp Granulated cane sugar, 1 tsp Dried black lime powder, 1 tbsp Fresh lemongrass, and 1 tsp Lime zest until aromatic and sandy. Gently dredge 10 oz Hokkaido sea scallops in the cure mixture, ensuring all surfaces are lightly and evenly coated.

   5 min

   Tip: Microplaning the lemongrass bulb ensures it releases its essential oils directly into the curing salt without leaving tough woody bits.

3. 3

   Transfer the coated scallops to a parchment-lined plate and place them uncovered in the refrigerator to cure undisturbed for 15 minutes.

   15 min

   Tip: Keep them uncovered so the cold circulating air helps dry the exterior, amplifying the osmotic moisture draw.

4. 4

   While the scallops cure, place 1 small Chayote squash in a bowl with remaining 0.5 tsp Fine sea salt, remaining 0.5 tsp Granulated cane sugar, 2 tbsp Rice vinegar, and 1 tbsp Mirin. Massage gently with your fingers for 30 seconds and let sit at room temperature to quick-pickle.

   5 min

   Tip: Slicing chayote paper-thin breaks down its fibrous crunch into an exceptionally crisp sunomono pickle in mere minutes.

5. 5

   In a small mixing bowl, whisk together 2 tbsp White shoyu, 2 tbsp Fresh calamansi juice, remaining 1 tbsp Rice vinegar, and 1 tsp Toasted sesame oil until emulsified into a fragrant, golden dressing.

   3 min

   Tip: White shoyu gives all the savory glutamic richness of dark soy sauce without discoloring the luminous white scallops.

6. 6

   Remove the scallops from the refrigerator. Quickly dip each scallop into a bowl of ice-cold water for 2 seconds to rinse off surface grains, then immediately blot completely dry on paper towels. Using a very sharp slicing knife, slice each cured scallop horizontally into 3 thin, translucent rounds.

   5 min

   Tip: Slice in single, smooth drawing strokes from heel to tip of the knife without sawing to preserve the scallop's glass-like edges.

7. 7

   Fluff the warm coconut-ginger rice and divide it between two wide shallow lunch bowls. Fan the sliced cured scallops over one side of the rice. Arrange 1 Ripe avocado slices and drained pickled chayote alongside. Spoon the calamansi-white shoyu dressing generously over the scallops and avocado. Garnish with 6 Fresh shiso leaves, 1 tsp Japanese chili oil (rayu), and 1 tsp Toasted sesame seeds.

   5 min

   Tip: Assemble just before eating so you capture the sensory contrast between the warm coconut rice and the cool, silky cured scallops.