• 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