hey sushi addicts I wonder how many of you guys have gone scalping before so I recently went to Crystal River on the west coast of Florida here and the cool thing is that you can snorkel for them and only about 68 PE of water it's a pretty popular thing to do during the summer when they're in season so if you're ever in Florida book yourself a trip with one of the locals so a lot of the skills you see in the stores are much larger than the those are actually dredged from the ocean floor by commercial boats but these bass clubs are much smaller and they only get to be about the diameter of a nickle and the cool thing is that you don't even need any special tools to catch them and with any scallop the muscle is attached on both sides of the shell and the best way to remove it is flight shuck in both sides to the butter knife just remember that meats really delicate so be gentle especially if this is your first time working with these then you'll want to pull the elder gills off and by the way the orange part you see is the row this is totally edible but it's better if it's cooked for sushi purposes I'm going to ignore this but in a lot of Chinese restaurant the rules often steamed on the half-shell with some scallion ginger and it's actually really good and once you've separated everything make sure to give it a good rinse a few times and dry it down with paper towels I forgot to show that so I get the idea and I'm cutting a decent half so they all fit better inside the NOI wrap later try not to mince it up you still want it to be chunky so you can enjoy the texture but if you want to leave it whole that's cool too and next for the mix I'm adding kimchi base and some scallion cilantro by the way if you watch any of my other videos you know my go-to sauce for sushi is this it's got a really good balance of flavor and it's not so spicy where it's overpowering and a little goes a long way so try not to drown it when you're ready to make the sushi you'll need a full sheet of nori and these usually are always made in the same size regardless of the brand the sheets going to have a smooth shiny side and a texture side just make sure the shiny side is on the outside later on you'll want to cut into about one and half inch strips the important thing is to keep the cut pieces in a dry bag right at this cut or else you'll turn soft really quick especially we live in a humid area so the style of sushi I'm making is called goun goun sushi which is just sushi rice and nori wrapped into a cup and the quickest way to make this is to make two at the same time and if you want a better presentation make sure the shiny side of the noise is on the outside and finally I'm adding a couple slices of cucumber inside this is just add a little bit of crunchiness to it this is just me you can skip this part if you want or substitute with something else like maybe potato chips or nachos who knows it might be the next big thing not your sushi right yeah probably not so that's it for this time and by the way if you want to try a roll skele phone story make sure you buy the ones that are labeled dry this means has never been treated with moisture retaining chemicals like trisodium phosphate a lot of these scallops are unnaturally white and they'll sweat a lot when it's being cooked and what happens is that at the end you'll end up with a puddle of cloudy liquid in the pan so try to avoid these possible and another thing is that skeleton should have a creamy to an orange color that's really the best quality and large scale aren't cheap either expect to pay about twenty bucks a pound and anything less you should be suspicious of alright guys that's it for this video also I recently just made a website for the channel so if you want more information about other videos you see go check it out there's a link in the description box below alright until next time