Chili Ponzu Vinaigrette: Blend all dressing ingredients except the oil. Once blended, add oil in a very thin drizzle a little at a time while whisking. Taste and adjust seasoning to your liking.
Prepare rice according to instructions on the package and once finished cool it as quickly as possible. I spread it onto a sheet pan and sprinkle it with a bit of rice vinegar and refrigerate it while I assemble the other ingredients.
Lightly season scallops with sea salt. Add olive oil to a sauté’ pan and over medium to high heat, pan-sear scallops for about 30 seconds on each side. Transfer to a paper-towel lined plate and chill for about 10-15 minutes.
Rolling sushi is relatively easy. However, if you’ve never done it before I suggest you watch a quick YouTube tutorial to see how it’s done.
Start by laying one sheet of nori on a bamboo rolling mat and gently press rice onto the nori using wet fingers so rice does not stick to you. Cover about half- to two-thirds of the nori with a thin layer of rice and then spread a light layer of chili garlic sauce over the rice. Top with a line of tuna and another of the cucumber sticks. Wet your finger and run it alongside the edge of the nori that doesn’t have rice on it and then, using the sushi roller, roll from rice-side to non-rice side. Set aside to cut into bite-sized pieces later. Have fun experimenting, making rolls with your favorite ingredients.
Next, arrange kiwi slices on a plate and top each with a scallop. Drizzle a bit of chili ponzu vinaigrette over each scallop, garnish with a toasted sesame seeds or a bit of green onion and serve immediately.