Green Lemon Marinated Scallop Sushi

Wash the rice several times, until water runs clear. Drain. Add 4 ½ cups of water to the rice and 2 tsps of salt; bring to a boil. Stir the rice, cover and simmer until all the water has been absorbed, 15 to 20 minutes. Transfer the rice to a bowl and lightly fluff with a fork. Fold in the sugar, O&CO. White Wine Vinegar with Honey & Ginger, and 2 tbsps O&CO. Green Lemon Specialty Olive Oil. Set aside to cool. Bring water to a boil in a saucepan and then lower the heat. Poach the scallops briefly, for about 3 minutes, and drain immediately. Cut the scallops crosswise into thick slices and toss with remaining O&CO. Green Lemon Specialty Olive Oil and the minced cilantro. Marinate at room temperature for 10 minutes. Place a sushi mat (or you can also use a clean paper towel) on a cutting board. Place 1 nori sheet, shiny side down, on the mat. Gently spread an even layer of the prepared rice on the nori, about 1/2 inch thick, leaving a border of about ¾ inch on the far side of the nori sheet.