Serves 8


Nori ash

12 A-grade nori sheets, about 18 X 20cm (7 to 8 inch) each

100ml sugar syrup (100 per cent) *

2g fine sea salt

10g carbonized bamboo powder (optional)

Puffed sushi rice

100g sushi rice

1 litregrapeseed oil

Pickled ginger gel

300ml pickled ginger juice (from good quality jars of Japanese pink-pickled sushi vinegar)

3.2g agar powder

Avocado cream

2 Shepherd avocados

30g quality fresh whole milk

Pinch fine sea salt

Pinch white pepper

Pinch cayenne pepper

Nori-rolled sea scallops

40g nori ash

24 large sashimi-grade scallops, at room temperature

60ml vegetable oil

To serve

20g puffed sushi rice

24 Australian native violets

8 heartsease violets

16 red nasturtium leaves

24 red vein baby sorrel leaves

16 marigold petals

8 begonia flowers

8 borage flowers


Nori ash

Line a bench with plastic wrap and lay out 3 of the nori sheets. Use a pastry brush and brush each sheet with the sugar syrup. Place another nori sheet on top of the 3 sugar coated nori sheets and brush with sugar syrup.Repeat to make 4 layers.Place the nori sheets on dehydrator trays, place in a food dehydrator and dehydrate at 55°C (130°F) for 24 hours until very crisp.Break up the crisp nori sheets and place into a grinder. Add the salt and grind into a fine powder. Sift the powder through a chinois. Measure 30g (1oz) of the powered nori into a bowl and add the carbonized bamboo powder.Mix together well and then transfer to an airtight container until required.

Puffed sushi rice

Rinse the sushi rice under cold water for 1 minute. Bring a saucepan of salted water to a rolling boil. Add the rinsed sushi rice and bring back to the boil. Simmer for 20-25 minutes until the rice is overcooked. Darin the rice well, and then spread the rice out on a dehydrator tray in a food dehydrator and dehydrate at 55°C (375°F) for 6-8 hours. Do not over dry.Pour the grapeseed oil into a large heavy-based saucepan, no more than one-third full, then heat to 190°C (375°F). Lower a fine sieve into the oil, add in a fifth of the rice and move the sieve slightly so that the grains separate. Fry for 3-5 seconds until the rice puffs up. Transfer onto paper towel andseason the hot rice. Repeat with the remaining rice. Leave to cool and then transfer to a container until required.

Pickled ginger gel

Put the ginger juice in a small heavy-based saucepan over high heat and bring to the boil. Whisk in the agar. Bring back to the boil, whisking constantly, and cook for 30 seconds.Pour the hot ginger mixture into a container, leave to cool completely, and then refrigerate for 4-6 hours until completely set.Break up the ginger gel by using a hand-held blender and then place in a vita-prep (or high speed blender). Blend the gel on high speed until smooth. Pour the gel into a medium vacuum bag and seal in a chamber vacuum sealer on full to remove any air. Pour the gel into a squeeze bottle and refrigerate until required.

Avocado cream

Cut the avocados in half and remove the stones. Using a spoon, scrape the flesh from the avocados, including all the green part beneath the skin, to yield 300g (10 ½ oz).Put the avocado, milk, salt, pepper and cayenne pepper in a blender and puree on high speed until the mixture is smooth and creamy. Strain the avocado cream through a chinois and taste for seasoning.Pour into a squeeze bottle and refrigerate until required.

Nori-rolled sea scallops

Place the nori ash in a bowl, add 1 scallop and evenly coat in the powder. Place the scallop on a tray and repeat with the remaining 23 scallops.Heat a non-stick frying pan over medium-low heat. Add 1 tablespoon of the vegetable oil to coat the base of the pan. Add 8 scallops and cook slowly over low heat on 1 side for about 2 minutes. Turn over the scallops and cook for the same amount) of time. Be careful not to overcook the scallops.Remove the scallops and place on a paper towel to drain off the excess oil. Season with sea salt and keep warm.Clean the pan. Repeat with the remaining oil and scallops in 2 batches.Keep warm until required.

To serve

Dot the avocado cream on each plate in varying large and small amounts. Repeat with the pickled ginger gel. Spoon small amounts of the puffed sushi rice onto the avocado cream. Place the nori-rolled sea scallops on the plate around the avocado cream and ginger gel. Finish by scattering the flowers and herbs in and around the avocado cream and ginger gel to garnish.Serve immediately.