Baked Spicy Scallop & Avocado Maki

Makes 2 Maki Rolls


  • 10 medium bay scallops (Nantucket Bay recommended): if frozen, defrost & pat dry thoroughly with paper towel
  • 2 crab sticks, shredded
  • ¼ cup Japanese mayonnaise mixed with 1 tbsp sriracha hot chili sauce
  • 1 tbsp scallions, thinly sliced
  • 2 half-sheet pieces of nori (dried seaweed)
  • 1 cup cooked sushi rice
  • 1 tsp toasted white sesame seeds
  • 1 avocado, cut into 12 slices
  • non-stick cooking spray

Additional Ingredients

  • wasabi paste
  • pickled ginger
  • soy sauce

Special Equipment

  • bamboo sushi mat wrapped in plastic film
  • bowl of ice water for hands
  • baking sheet
  • foil


  1. Preheat oven to 350º
  2. In a small bowl, mix together scallops, crab sticks, scallions and spicy mayonnaise
  3. Lay nori sheet on a dampened surface (make rolls one at a time)
  4. Dampen hands with ice water (to cool body temperature and prevent hands from sticking) and press ½ cup sushi rice onto nori in an even layer
  5. Sprinkle ½ tsp of sesame seeds over rice, and press to adhere. Flip over on a re-dampened work surface, nori-side up
  6. Lay 6 slices avocado lengthwise across center of roll
  7. Start to roll maki, meeting both lengths. Take plastic-covered bamboo mat, and lay over roll. Use mat to help form roll into a rectangle
  8. Remove mat and slice roll in 6 even pieces (dipping knife in ice water will make it easier to slice through rolls)
  9. Line sheet tray with foil, then coat with non-stick cooking spray. Lay pieces, center-side up, on baking sheet, arranged in rows of 2 pieces x 3 pieces
  10. Pile half of crab, scallop, & spicy-mayo mixture atop maki pieces; repeat process for second roll
  11. Bake 10 minutes. Remove from oven and plate with wasabi paste and pickled ginger. Serve with soy sauce