Great appetizer for a cocktail party
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.
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Serving Size: 1 Serving (964g) | ||
Recipe Makes: Servings | ||
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Calories: 2700 | ||
Calories from Fat: 48 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 44.6mg | 14 % | |
Sodium 260.2mg | 9 % | |
Potassium 1419.8mg | 37 % | |
Total Carbohydrate 577.1g | 170 % | |
Dietary Fiber 21g | 84 % | |
Sugars, other 556.1g | ||
Protein 69.3g | 99 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2700
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