Rinse Japanese style white rice in water and leave to soak for 30 minutes this cleans the rice and makes for a better flavour and bite
Fill rice pot with rice and add water, measure water by measuring the distance between the rice and the water level with your finger, it should be double your nail length roughly
Start cooking the rice on a high heat and when most of the water has reduced switch to the lowest heat and leave to simmer. Then after about 20 minutes leave in the side with the lid on to steam further
Wash Scallops and remove membrane around them and black line from roe which is its waste
Cut the white scallop into two from the side and cut the roe in half as well
Have pre-cooked crab meat ready
Peel the apple skin and use half of the fruit. Cut into thin slices.
Cut a handful of coriander.
Mix wasabi and Tamari soy sauce together
Now open rice pot and leave with lid off for 5 minutes, the rice must cool a bit before you place into eating bowl with the seafood on top.
Add sliced scallops, crab, apples & coriander on top
In the middle gently add the egg yolk by cracking open and egg and reducing the egg white by shifting the egg between the shells until your left with the yolk
Pour the Tamari wasabi on top and squeeze a little lemon juice then enjoy