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For something very light and tasty use fresh scallops, Japanese Kewpie mayonnaise, flying fish roe (tobiko) and a touch of finely chopped green onions (just the green parts).
Mix the mayo with a little of the tobiko and green onion. Then dice up the scallop(s) and mix in just a little of the mayo mix to hold it together. Then finish it into a temaki (handroll). The handroll is best for a soft filling like this, is quicker than a regular maki roll and look cool, like a snow cone.
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