Food My Muse

0 First, wash the rice really well and add to your rice cooker with 1 cup of water and the kombu strip.
1 Secondly, mix together 2 tbsp rice vinegar, sugar and a pinch of salt. Then, season the rice.
2 Place rice on a cookie sheet and press pretty well, you want about 1/2 in thickness. Then, cover with plastic wrap and press really well. Freeze for 1-2 hours. You want it hard but not frozen solid.
3 Then, add 1/2 in of oil to a pan and heat up until the bottom of a wooden spoon is bubbling. Fry the rice until golden, about 7-8 minutes on first side. Then, flip and fry 3 minutes on the other. You want one side a bit softer.
4 Cut the foot off the scallops and season.
5 Preheat a pan for 2 minutes on high. Add some olive oil.
6 Sear the scallops, giving them a lil shake. Let them sit unbothered for 3-5 minutes depending on size. Flip and sear another 30-60 seconds.
7 Remove from pan.
8 Add in remaining rice vinegar and let it reduce a bit. Then, add in agave, sriracha and sesame oil. Let that reduce by about 1/3. Add in soy sauce and cook another 30 seconds. It should be visibly thicker.
9 Then, kill the heat, add in butter and emulsify.
10 Lastly, spoon a bit of the sauce over the softer side of the crispy rice, top with the scallop, more sauce, chives and Fresno.