Miso Butter Scallop Sushi Bake: 30-Minute Omakase-Style Feast Step-by-step instructions

Before you start

Before you start, cook the short-grain rice and let it cool slightly while you prepare the other ingredients. Quarter the sea scallops if they are not already cut. Slice the avocado into thin strips. Cut the nori sheets into quarters.

Preheat the broiler to high and position the oven rack about 6 inches from the heat source. Have all your ingredients measured and ready, as the cooking time is short and you will need to work quickly once the broiler is on.

Instructions

Prep and Fold

1. 1Fold the Scallop Mixture
   In a mixing bowl, combine the quartered sea scallops, white miso paste, Kewpie mayo, and mirin. Use a rubber spatula to fold gently until every scallop piece is evenly coated with the creamy miso mixture. The mixture will look glossy and thick.
   Look for Scallops are evenly coated, and the mixture is thick and glossy.
   Tip Fold gently to keep the scallops intact; they will break slightly as you mix, which is fine.
2. 2Prep the Rice and Avocado
   Spread the cooked short-grain rice in an even layer in the bottom of an oven-safe baking dish. Slice the avocado into thin strips and set aside. Have the nori sheets cut into quarters ready for serving.
   Look for Rice covers the dish evenly; avocado is sliced.
   Tip Use sushi rice that is still warm for best texture; it will absorb flavors better.

At the end of this phase, you will have a glossy, thick scallop mixture that coats each piece evenly. The rice is spread in the baking dish, and the avocado and nori are ready. The kitchen smells of sweet miso and fresh seafood. The mixture should look appetizing and well combined, with no dry spots.

Broil to Caramelization

3. 3Spread the Scallop Mixture Over Rice
   Spoon the scallop mixture over the rice and spread it into an even layer using the spatula. Sprinkle the shredded mozzarella evenly over the top, covering the scallop mixture completely.
   Look for The mozzarella forms a blanket over the scallop mixture.
   Tip If you prefer a thicker cheese crust, add a little extra mozzarella.
4. 4Broil Until Caramelized
   Preheat the broiler to high. Place the baking dish on the top rack, about 6 inches from the heat source. Broil for 7 minutes, or until the miso-mayo glaze is bubbling and the mozzarella is melted with deep mahogany spots. The scallops should be just cooked through and tender.
   Look for The top is bubbling with browned spots; the cheese is melted and golden.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Watch closely during the last 2 minutes to prevent burning; broilers vary.

After broiling, the top is bubbling and the cheese is melted with deep mahogany spots. The miso-mayo glaze has caramelized, and the edges are slightly browned. The aroma is rich, savory, and slightly sweet. The scallops are tender and just cooked through, and the dish looks like a beautiful, golden casserole.

Serve and Enjoy

5. 5Rest and Scoop
   Remove the dish from the broiler and let it rest for 2 minutes. To serve, place a piece of nori on your palm, add a spoonful of the hot scallop mixture, top with avocado slices, and fold the nori to make a hand roll. Eat immediately while warm.
   Look for The dish is hot, bubbly, and slightly set; avocado adds creaminess.
   Tip Use a large spoon to scoop from the dish; the layers will hold together.

The dish is hot, bubbly, and slightly set. When you scoop, the layers hold together: rice, then the creamy scallop mixture, then the melted cheese.

The avocado adds a cool, creamy contrast. The nori is crisp and toasts slightly when wrapped around the warm filling. Every bite is a perfect balance of textures and flavors.

Common mistakes

One common mistake is overmixing the scallop mixture, which can break the scallops into small pieces. Fold gently to keep some texture. Another is broiling too close to the heat source, which can burn the cheese before the scallops cook.

Keep the dish about 6 inches away and watch closely. Also, do not skip the rest time after broiling; it allows the juices to redistribute and prevents the layers from falling apart when you scoop. If the rice is too dry, add a splash of water and fluff with a fork before assembling.

How to tell it’s done

The sushi bake is done when the mozzarella is fully melted and the miso-mayo glaze is bubbling with deep brown spots. The scallops should be opaque and just cooked through, reaching an internal temperature of 145°F (63°C).

To check, insert an instant-read thermometer into the thickest part of a scallop. The edges of the dish will be slightly caramelized and the cheese will be golden in spots. Let the dish rest for 2 minutes before serving to allow the layers to set slightly, making it easier to scoop.

• Shellfish: 145°F (63°C) in the thickest part