Miso Butter Scallop Sushi Bake: 30-Minute Omakase-Style Feast Tips, FAQ & printable recipe

Tips for success

For the best texture, use scallops that are dry-packed rather than treated with sodium tripolyphosphate, which can make them waterlogged and rubbery. If using frozen scallops, thaw them in the refrigerator overnight and pat them dry before quartering.

The miso-mayo mixture can be made a few hours ahead and kept in the refrigerator, but do not assemble the bake until just before broiling to prevent the rice from becoming soggy.

When broiling, keep a close eye on the dish, as broilers vary in intensity. If you prefer a deeper caramelization, you can use a kitchen torch to create additional charred spots after broiling.

To make the dish even more luxurious, you can add a drizzle of soy sauce or a sprinkle of furikake before serving, but the video does not show these additions. Serve the sushi bake immediately, as it is best when hot and the nori is crisp.

Variations

• Spicy Mayo Swirl: Before broiling, drizzle a mixture of sriracha and Kewpie mayo over the top. The spicy kick balances the sweetness of the miso and adds a vibrant orange color. Adjust the amount to your heat preference.
• Crab and Scallop Combo: Replace half the scallops with lump crab meat. Fold gently to avoid breaking the crab. This adds a sweet, delicate flavor and a more luxurious texture. Cook time remains the same.
• Salmon Sushi Bake: Substitute the scallops with 300 g of salmon, cut into small cubes. Broil for 8-10 minutes, or until the salmon is cooked through and flakes easily. The miso-mayo glaze works beautifully with salmon's rich flavor.
• Veggie Sushi Bake: Omit the scallops and use a mix of sautéed mushrooms and cubed firm tofu. Toss the tofu with the miso-mayo mixture and broil as directed. This vegetarian version is hearty and flavorful.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 10 minutes before serving.

Freezer

Not recommended for freezing, as the texture of the scallops and rice will degrade.

Reheat

Reheat in a 350°F (175°C) oven for 10 minutes, or until heated through. Avoid microwaving, as it can make the rice tough.

Leftover sushi bake can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place it in a 350°F (175°C) oven for 10 minutes, or until heated through. The texture of the scallops may become slightly firmer upon reheating, but the flavor will remain delicious. It is not recommended to freeze the assembled bake, as the texture of the rice and scallops will suffer.

You can prepare the scallop mixture (combining scallops, miso, Kewpie, and mirin) up to 6 hours ahead and keep it covered in the refrigerator. Cook the rice earlier in the day and keep it at room temperature for up to 2 hours, or refrigerate and reheat gently before assembling. Assemble the bake just before broiling to ensure the rice stays fluffy and the scallops remain tender.

Serving ideas

Serve the miso butter scallop sushi bake hot, straight from the broiler, with the nori sheets and avocado on the side. To eat, place a piece of nori on your palm, add a generous spoonful of the hot scallop mixture, top with avocado slices, and fold the nori to make a hand roll.

The contrast of warm, creamy filling and crisp nori is irresistible. This dish is perfect for a special dinner or a weekend feast.

For a complete meal, you can serve the sushi bake with a simple cucumber salad or a bowl of miso soup. The richness of the scallop mixture pairs well with light, refreshing sides.

If you have guests, set up a 'build-your-own' station with nori, avocado, and extra toppings so everyone can customize their rolls. This dish is best enjoyed immediately, but any leftovers can be reheated in the oven.

Frequently asked questions

Recipe card

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

Prep 15 minCook 7 minTotal 22 minServes 4

Ingredients

• 300 g quarter sweet sea scallops (about 10 oz)
• 30 g white miso paste
• 70 ml Kewpie mayo (about 1/3 cup)
• 15 ml mirin
• 1/2 cup shredded mozzarella cheese
• 2 cups cooked short-grain rice (sushi rice)
• 1 ripe avocado, sliced
• 4 sheets nori (dried seaweed), cut into quarters

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: crustaceans, eggs, fish, gluten, milk, mollusks, soy, sulfites

Estimated nutrition per serving

Calories

520

Protein

28 g

Carbohydrates

45 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.