Miso Butter Scallop Sushi Bake: 30-Minute Omakase-Style Feast

Sweet sea scallops, folded with white miso and Kewpie mayo, then broiled until the glaze bubbles and caramelizes into deep mahogany spots. This miso butter scallop sushi bake delivers the rich, savory-sweet flavor of a high-end omakase, but it comes together in minutes on a weeknight.

Scoop it up with crispy nori and creamy avocado for a luxurious bite that feels like a special occasion. The contrast of tender scallops, melted cheese, and seasoned rice makes every mouthful unforgettable.

This sushi bake takes the beloved flavors of a Japanese restaurant and turns them into a home-cooked casserole that is both elegant and approachable. Sweet sea scallops are quartered and folded with white miso paste, Kewpie mayo, and a splash of mirin, then spread over a bed of seasoned short-grain rice.

A blanket of mozzarella goes on top, and the whole dish is broiled until the cheese is molten and the miso-mayo glaze turns into a caramelized, savory-sweet crust. The result is a dish that tastes like a high-end omakase but requires only a few ingredients and about 30 minutes of your time. Serve it with nori sheets and avocado for a complete, satisfying meal.

Ingredients

Why this recipe works

The combination of white miso and Kewpie mayo is the secret to this dish's deep umami and creamy richness. White miso is sweet and mellow, with a gentle fermented flavor that doesn't overpower the delicate scallops.

Kewpie mayo, made with egg yolks and rice vinegar, adds a tangy creaminess that helps the miso cling to every piece of seafood. When broiled, the sugars in the miso and mirin caramelize, creating a beautiful mahogany crust that is both savory and slightly sweet.

Broiling at high heat for a short time is the key to cooking the scallops perfectly. The intense heat sears the surface quickly, locking in moisture and keeping the scallops tender and juicy, while the mozzarella melts and browns in spots.

The rice underneath stays soft and absorbs all the flavorful juices from the scallop mixture. This method transforms simple ingredients into a dish that tastes complex and chef-driven, yet it is surprisingly forgiving for home cooks.

Notes and substitutions

For the best results, use sweet sea scallops (Hokkaido if available) and quarter them so they cook quickly and evenly. White miso paste is essential; it is milder and sweeter than darker misos, which can be too salty. Kewpie mayo is a Japanese mayonnaise with a distinct umami flavor; if you cannot find it, use regular mayo and add a pinch of sugar. Mirin adds a subtle sweetness and helps the glaze caramelize; it is available in most supermarkets.

You will need an oven-safe baking dish, about 8x8 inches, and a broiler. If you do not have a broiler, you can use a kitchen torch to caramelize the top, or bake at 500°F (260°C) for 10-12 minutes. Short-grain rice is crucial for the authentic sticky texture; sushi rice or Calrose works well. The nori sheets should be cut into quarters for easy hand-rolls. Avocado adds a creamy contrast, but it is optional.

• Kewpie mayo: Regular mayonnaise (use 1/2 cup and add 1 tsp sugar to mimic sweetness)
• White miso paste: Yellow miso (use 2 tbsp and reduce salt elsewhere)
• Mirin: Dry sherry or white wine with 1/2 tsp sugar
• Mozzarella: Provolone or fontina cheese (shredded)

Equipment

• Oven with broiler
• Oven-safe baking dish (about 8x8 inches)
• Mixing bowl
• Rubber spatula
• Cutting board
• Chef's knife
• Measuring spoons
• Kitchen torch (optional)