Iidako (baby octopus) - halved and served with Sweet Eel Sauce drizzled on top.


Kaibashira (raw scallop w/mayonnaise) - Scallops (1 ounce per piece); Dynamite Sauce;
masago; sushi rice; nori
Use the small scallops (frozen is fine - let thaw to room temperature) and chop them into 1/4 inch (nibble-sized) pieces, mix with Dynamite Sauce. Cut or tear the nori into 1 1/2 by 4 inch strips. Form a little ball out of 2 tablespoons of rice and flatten it out a little bit. Wrap the nori around the rice standing up to make a "boat" shape using a bit of water to seal the sides together. Put the scallops inside the "boat" and top with masago, or you can mix the masago in with the scallops first. This type of Nigiri sushi is called Gunkan or battleship.


Seared Scallop - Slice the scallop horizontally in half, but not all the way through. Gently open each scallop to make a butterfly shape. Use a culinary torch and carefully sear the top of the scallop before you put it on the rice. For the plain version, place the scallop cut side down on the bed of rice and serve.


Gunkan (Battleship) - This is the perfect type of sushi to make for any ingredient that needs to be "contained" or has numerous small pieces such as; uni, scallops, quail egg, fish eggs, spicy tuna or salmon. Use 1 ounce per piece; nori; sushi rice
Cut or tear the nori into 1 1/2 by 4 inch strips. Form a little ball out of 2 tablespoons of rice and flatten it out a little bit. Wrap the nori around the rice standing up to make a "boat" shape using a bit of water to seal the sides together. Add your ingredients and enjoy!


Momiji Oroshi - This is an interesting "spicy pulp" to be added to your shoyu saucer. You'll need a whole fresh daikon and whole dried red peppers. Carefully seed 4 of the peppers and cut a 2 1/2 inch length of the daikon and peel it. Use chopsticks to poke 4 holes in the daikon and then stuff the peppers into them. You can allow it to seep overnight, or just wait 5 minutes, then grate it. Put a small amount into the saucers and enjoy!

From-SushiSecrets.com