Spicy Scallop Green Dragon
Ebi California Roll
So much to still learn. Simple but a challenge.
Sadly they didnt hold together well, but the flavor was there. My rice is good now, so I need to focus a bit more on filling to rice ratios and roll technique.
I’m bariatric and sushi is the perfect meal as long as I can cut the rice back as it doesn’t sit well with my current configuration. Trying to get the least amount of rice but a successful roll. I know that’s not traditional but neither is what I’m making at home. I strive to, but roll what I know for now. I am working on nagiri but that takes time and money. Mistakes are less expensive with Hamachi, eel, shrimp, and crab stick.
Miles to go before a I rest.
The scallops were dry packed and ordered in. A lovely light, and soft mouth feel. Very sweet and fresh. I topped the roll with avocado, fresh scallop, sesame, and green tobiko. I prefer to leave my ingredients as whole as possible so my spicy scallop was a mix of a homemade pickled chilis, kewpie, and chopped fresh scallop.
The ebi are gulf shrimp from Florida, and used inside the Roll. Topped with orange tobiko and sesame. Pretty standard. The shrimp were simply Boiled in sake, sugar, lemon, water and salt.
