For vinaigrette, slowly add 1 c oil into 1 Tbsp dijon mustard & 1 ½ Tbsp tamari soy sauce. Add 2 ½ Tbsp rice wine vinegar, and wasabi and soy to taste. For sushi, cook rice and cool quickly in a large bowl. Toss with small amounts of sushi seasoning until glossy. Roll sushi in nori strips with 1 fresh raspberry in the centre. Wrap large fresh scallops in paper towel to dry. Salt lightly and sear in a hot oiled pan at medium-high heat until golden brown on each side. Serve with sushi and 2 Tbsp vinaigrette. Side: peppercress or arugula with Ginger Reduction. Heat ½ c sugar in a pan until golden brown. Add ½ c apple cider vinegar & 1-2 Tbsp chopped pickled ginger. Reduce until large bubbles form and mixture is thick. Keeps well refrigerated.
Chef Jason Nienabar, Point No Point Resort, 10829 W Coast Rd Shirley, 250-646-2020. This is the at-home version, Chef Jason makes all his seasonings and sauces from scratch.