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Scallop & Scallion Gunkanmaki

Author Eva Kosmas Flores


  • 1 oval tablespoon sushi rice
  • 1/2 ounce scallop fillet 2"-3" long and 1/4" thick
  • 1/8 teaspoon scallions thinly sliced
  • 2 drops lemon juice
  • 1 drop olive oil
  • 1 7" x 1" slice of nori (seaweed paper)
  • In a small bowl mix together the scallions, olive oil, and lemon juice. Set aside.


  1. Moisten your hands with the non-stick hand solution. Take a
  2. tablespoon-sized oval of sushi rice and form it into a rectangle shape
  3. between the palms of your hands. If you squeeze it too much it will
  4. begin to loose its texture and shape, so be as simple and quick as
  5. possible when working with the rice.
  6. Place the rice on a
  7. clean working surface. Dip your finger in the non-stick hand solution
  8. and trace it onto the strip of nori to moisten it just a teensy little
  9. bit so it sticks better to the rice. Attach one end of the nori to the
  10. middle of the side of the rice rectangle and keep wrapping it around
  11. until you've reached the end of the strip, keeping the bottom of the
  12. nori lined up the whole way. Dip your finger in the non-stick solution again and poke the end of the nori, then gently press it into the side of the gunkanmaki with your dry hand to seal it.
  13. Place the scallop filet on top of the rice, and place the scallions on top of the filet in the center. Your gunkanmaki is ready to eat!