Another simple Japanese rice. A delicate seafood like scallop shines in this kind of dish. If you want others see this (click on text):
I had scallops a bit… aged, their juice was getting out. In the rice cooker, I have added to the rice the juice from the scallops to the rice, a little mirin, soy sauce, a red chili, a few bits of leek. I have added the scallops 10 minutes before the end.
Chervil for the green touch.