Japanese Scallop Rice Bowl

This elegant dish features perfectly seared scallops atop warm Japanese rice, drizzled with a savory-sweet soy-mirin sauce. Garlic butter adds richness, while fresh spring onions, crisp nori strips, and toasted sesame seeds provide the perfect finishing touches. Simple yet refined, this bowl delivers a beautifully balanced, umami-packed experience in every bite.

Serves: 2

Prep Time: 10 minutes

Cooking Time: 10 minutes

Print Recipe

Ingredients

1 cup cooked Japanese short-grain rice

6-8 large fresh scallops

1 sheet nori (cut into small strips)

1-2 spring onions (thinly sliced)

2 tbsp soy sauce (2tbsp )

2 tbsp mirin (Japanese sweet cooking wine)

1 tsp sesame oil

1 tsp butter

1 clove garlic (minced)

Toasted sesame seeds (optional, for garnish)

Method

Instructions

Prepare the Rice

Cook the rice according to package instructions. Keep it warm while
preparing the scallops.

Prepare the Scallops

Pat the scallops dry with a paper towel.

Heat sesame oil in a skillet over
medium-high heat. Add butter for extra flavor.

Once the pan is hot, add the scallops and
sear for 2-3 minutes on each side until golden brown and caramelized.
Remove scallops from the pan and set aside.

Make the Sauce

Lower the heat to medium. In the same
pan, add minced garlic and sauté for 30 seconds.

Pour in soy sauce and mirin, stirring
until combined. Let it simmer for 1 minute to thicken slightly.

Assemble the Bowl

Divide the cooked rice into two bowls.

Place the seared scallops on top of the
rice.

Drizzle the soy-mirin sauce over the
scallops and rice.

Garnish

Sprinkle spring onions, nori strips, and
toasted sesame seeds over the dish.

Serve

Enjoy the scallop rice bowl while it's warm!