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Scallop Tea Rice


Scallop Tea Rice Recipe

Ingredients:
  • 1 1/2 cups short-grain rice (such as sushi rice)
  • 2 1/2 cups bottled clam juice, divided
  • 3 tablespoons soy sauce, divided
  • 3 tablespoons sake, divided
  • 2 teaspoons minced peeled fresh ginger
  • 1 teaspoon sugar
  • 1/2 teaspoon coarse kosher salt
  •  
  • 2 tablespoons loose green tea leaves or tea leaves from about 6 tea bags
  • 2 cups boiling water
  •  
  • 8 ounces sea scallops (about 12), side muscles removed
  •  
  • 1 4-ounce jar salmon roe (caviar)
  • 2 teaspoons white sesame seeds, toasted
  • 1 green onion, thinly sliced
  • Wasabi paste*
Directions:
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