Sushi take two, with a little bit of mayo.

More sushi! I made nigiri this time with fresh scallops – as well as a chopped scallop roll. Incredible. The texture of raw scallop is like nothing else – firm but so delicate, it just melts in your mouth. If you try this though, be careful! Get high quality, fresh fresh fresh fresh fresh, and make sure it’s not red-tide season, among other things. Talk to your seafood market specialist as to what they recommend. If you’re not sure – cook them.

I tried the crab, avocado, mango, blackberry mayo roll and it was gooood. It was a beautiful balance of flavours, with the rich oils from the avocado and salty meat from the crab balancing the tangy fruitiness of the blackberries and mango. A delightful treat. And don’t go and spend $$ on a bottle japanese mayo. Here’s all you need to know:

Mayonnaise

1 egg yolk
1 tbsp dijon
Whisk.

Add 3/4 cup vegetable oil drop by drop, whisking all the time to ensure your mixture emulsifies. Ensure oil is fully incorporated before adding more. If it curdles, start over with a new egg yolk.

Add 1 tbsp vinegar (any kind – for sushi, I would use rice vinegar) or lemon juice.

If you’re making this by hand – also follow my neat trick for keeping the bowl steady. All that whisking means you need a big bowl and a stable base.

I love stuff like this because it empowers us to not buy the store-bought stuff with fillers, preservatives and other stabilizers or emulsifiers to keep it on the shelf. Plus, when you run out of mayo, you don’t have to panic and run out to the store or add it to the grocery list – just go make some. Ta da.

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