Scallop and Chanterelle Rice Bowl with Furikake & Sriracha Mayo

This was a dish I threw together based on a wild Friday night of cravings. Furikake has been a staple in my home since I was a child. Once assembled, serve in a bowl and mix until it's a glob of umami goodness. Throw on your favorite show and only pause to get seconds.

Ingredients:

• 1 lb scallops, cleaned and patted dry
• 1 cup chanterelle mushrooms, cleaned and sliced
• 1/3 cup chopped water chestnuts
• 2 green onions, chopped
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 cup cooked white rice
• 1 tbsp furikake seasoning
• 2 tbsp sriracha mayo (mix 2 tbsp mayo with 1 tsp sriracha, the store bought always tastes different)
• 2 tbsp vegetable oil or butter
• Salt and pepper, to taste

Instructions:

1. Prepare the Rice Base:
   Cook white rice according to package instructions. Once cooked, stir in soy sauce and mirin for a slightly savory, sweet flavor. Set aside and keep warm.

2. Cook the Scallops:
   Heat 1 tbsp of oil or butter in a skillet over medium-high heat. Season the scallops lightly with salt and pepper. Sear for about 2 minutes on each side until golden and cooked through. Remove from the pan and set aside.

3. Sauté the Chanterelles:
   In the same pan, add another 1 tbsp of oil or butter. Toss in the chanterelle mushrooms and cook until golden and tender, about 4–5 minutes. Add water chestnuts. Season with a pinch of salt and pepper. Add the green onions during the last minute of cooking for a touch of freshness.

4. Assemble the Bowl:
   Spoon the mirin-soy rice into bowls. Top with the cooked scallops and sautéed chanterelles. Sprinkle generously with furikake seasoning for added umami.

5. Finish with Sriracha Mayo:
   Drizzle the sriracha mayo over the bowl. Garnish with extra green onions or more furikake if desired.