Cajun Scallop Roll
	
	3/4 lb sea scallops
	1 tbsp olive oil
	1 tsp cajun spice blend
	3 tbsp mayonnaise
	1 tbsp wasabi powder
	1/2 cup rice vinegar
	2 tbsp masago fish eggs
	4 sheets nori seaweed
	2 cups short grain rice
	
	Rinse scallops and pat dry with paper towels, set aside. Heat oil in a
	sauté pan over med heat. Add scallops and cajun spice blend and sauté
	until scallops are opaque, 3-5 minutes. Remove scallops from pan and chill
	in refrigerator. Wash rice and let drain 1 hour. Put rice in portable
	steamer and cook. Transfer rice to a non-metallic bowl. Add rice vinegar
	and mix well. Cover rice with a damp cloth and let rest until cooled
	enough to handle. Remove scallops from refrigerator. Cut in half and mix
	with masago and mayonnaise. Mix wasabi powder with enough water to form a
	thick paste. Lay one seaweed sheet on a bamboo rolling mat. Spread rice in
	a thin layer across seaweed, wetting hands slightly to keep rice from
	sticking. Spread a small amount of wasabi across the middle of the rice
	from left to right. Spoon 1/4 of the scallop mixture atop the wasabi.
	
	Sprinkle with sesame seeds if you desire. Roll up seaweed and press to
	shape, repeat with remaining rice, wasabi, seaweed, and scallops. Cover
	with plastic and refrigerate 10 minutes. Slice and serve sushi with
	wasabi and soy sauce.

	
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