Scallop Lava Roll - Ginger Sauce

Method

• Sauce:
• 1. in a small mixing bowl, add the rice vinegar, soy sauce, miso, chili paste and ginger and blend well.
• 2. In a separate small mixing bowl, combine the sesame and grapessed oils. Once the vinegar mixtue is smooth, into it slowly drizzle the oils.
• 3. Season with salt and pepper to taste
• ROLL
• 1. Preheat broiler to 400F
• 2. On the bamboo mat, lay the nori sheet vertically
• 3. with slighly wet hands, spread the seasoned rice evenly over the sheet of nori, leaving a 1/2" strip clear of ridce along the top
• 4. About 1" from the bottom of the roll, pile the avodaco slices horizontally in the middle of the rice. Place the cucumber pieces on top of the avocado and sprinkle with basil.
• 5. Using your index fingers to secure the contents of the roll, and grabbing the edge closest to you, use your thumbs and fingers to guide the bamboo mat over the bottom of the roll. Gently press down to make an initial seal when your reach the other side of the ingredients.
• 6. Use your right hand to pull the top edge of the bamboo mat away from you. continue to roll up your sushi roll until you reach the strip with no rice on it. With your left hand, hold the roll in place and, with your right thumb, take some rice and smear it across the strip.
• 7. Once you have completed the roll, press down slightly along the final seam to secure the seal.
• 8. using a wet knife and gentle sawing motion, slice the roll into 6 equal pieces. Set the pieces flat, with the rice contents facing up on a baking sheet.
• 9. In a small bowl, combine the diced scallop, mayo, 1 T spicy ginger sauce and scallions. Evenly distributeh te scallops over the 6 sushi pieces.
• 10 Under the broiler, broil the sushi pieces on a baking sheet for 6-8 minutes
• serve