Fried Sushi

Christine had also bought nice big scallops with the salmon, but it was too much for one meal, so I sliced them and made a ceviche with lemon, cider vinegar, ginger, shoyu, and shallot. This sat overnight in the fridge. The remaining maki got a quick egg/flour/ume vinegar batter and browned all around. Given the cold, rainy weather, I gave the ceviche a quick toss in the same pan to heat it through and thicken the sauce with the flour and oil left form the maki. This light comfort food went nicely with another Marques de Cáceres Rioja rosé which for 6 bucks is the deal of the season. It was kind of like Spanish sushi, after all.