• Firstly ensure that your 500g Cooked Sushi Rice is prepared and fully cooled.

Prepare the Scallops

• Add 1 tbsp Miso Paste, 1 tsp Ginger Paste, 1 tsp Sesame Oil, 1 tsp Rice Wine Vinegar and 1 tbsp Light Soy Sauce to a small bowl and combine.
  
• Using kitchen towel, dry off 24 Small Scallops.
  
• Add them to the marinade mixture. Leave to marinate for at least 10-15 minutes. They are very small so don't really require much more.
  
• Meanwhile, flavour the rice by finely chopping 5 tbsp Chives and adding to the rice with 1 tsp Ginger Paste. Gently combine the ingredients. You ideally don't want to turn the rice into mush.
  
• Add 1 tbsp Vegetable Oil to a small shallow pan on a high heat.
• Add the marinated scallops to the pan (excluding most of the marinade) Fry on each side for about minute until they're a little brown and caramelised on each side.
  
• Remove the scallops from the pan and set aside to cool a little.
  

Assemble the Onigiri

• Wet your hands with cold water and split the rice into 12 equal portions (roughly 40g each).
  
• Roll one of the rice portions into a ball and then flatten into a patty.
  
• Add 2 of the scallops to the rice patty.
  
• Form the rice into a ball around the scallops. Try to be vaguely gentle as squeezing too hard will turn the rice into a mushy lump.
  
• Set aside on a plate or board and repeat to form the remaining balls.
  
• Add roughly 3 tbsp Plain Flour to a small bowl. Set aside.
• Whisk 2 Eggs in another small bowl. Set aside.
• Mix 80g Panko Breadcrumbs and 1 tbsp Sea Salt Flakes in a 3rd bowl.
  
• Dip each of the rice balls in the flour and set aside on a clean plate.
  
• Dip each ball in the egg ...
  
• ... then the breadcrumbs. A single dip of each will suffice.
  
• Leave the balls to chill in the fridge for 30 minutes if possible.
  

Cook the Onigiri

• Heat your frying oil to 180c or equivalent).
• Add the balls to the oil for 3-4 minutes until golden brown. Make sure not to overcrowd the cooking pan.
  
• Repeat for as many batches as you need.
  
• Leave the cooked balls to drain on kitchen paper before serving hot.