Moisten your hands with the non-stick hand solution. Take a

tablespoon-sized oval of sushi rice and form it into a rectangle shape

between the palms of your hands. If you squeeze it too much it will

begin to loose its texture and shape, so be as simple and quick as

possible when working with the rice.

Place the rice on a

clean working surface. Dip your finger in the non-stick hand solution

and trace it onto the strip of nori to moisten it just a teensy little

bit so it sticks better to the rice. Attach one end of the nori to the

middle of the side of the rice rectangle and keep wrapping it around

until you've reached the end of the strip, keeping the bottom of the

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.

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!