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Dynamite Rice
Dynamite Rice
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Indulge in Chef John's twist on Dynamite sushi rolls: Shrimp and bay scallops served in a mouthwatering rice bowl.
Ingredients:
  • 1 cup uncooked medium-grain white rice (such as Calrose variety)
  • 1.25 cups water
  • 3 tablespoons rice vinegar
  • 2 teaspoons white sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons bonito flakes
  • 1 sheet nori (dried seaweed), cut into thin strips
  • 0.667 cup mayonnaise
  • 1 tablespoon soy sauce
  • 0.5 teaspoon toasted sesame oil
  • 2 tablespoons Sriracha hot sauce
  • 1 cup bay scallops
  • 12 peeled and deveined large shrimp, cut into 1/2-inch pieces
  • 1 dash Sriracha hot sauce, or to taste
  • 1 pinch toasted sesame seeds, or to taste
  • 0.25 cup thinly sliced green onions
Instructions:
  • Assemble all ingredients.
  • Wash the rice and drain it. Place the rice in a pot, add water, and bring to a simmer over high heat. Lower the heat, cover the pot, and cook for 20 minutes. Remove from heat and let it sit for 10 minutes before serving.
  • Mix together rice vinegar, sugar, and salt in a small bowl until completely dissolved. Set aside.
  • Preheat the oven to 400°F (200°C) and lightly coat a 2-quart baking dish with sesame oil.
  • Fluff up the rice with a fork and transfer it to the baking dish. Drizzle over the seasoned vinegar mixture and gently stir in the toasted sesame seeds, bonito flakes, and nori using the fork.
  • In a bowl, combine mayonnaise, soy sauce, ½ teaspoon of sesame oil, and Sriracha for topping. Stir in scallops and shrimp. Spread over rice and sprinkle cayenne on top.
  • Place the seafood in the center of the preheated oven and bake until perfectly cooked through, approximately 20 minutes. Then, switch the oven to a high broil setting and brown the top for 1 to 2 minutes.
  • Top it off with an extra drizzle of Sriracha, sprinkling of toasted sesame seeds, and a sprinkle of fresh green onions just before serving.

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