The well-known sushi roll known as the “dynamite” served in this recipe. We combine some of the same ingredients to produce a dish that is not only aesthetically pleasing and delicious, but also one of the simplest, most reliable methods for preparing seafood. So if you like seafood but are hesitant to prepare it, this method is for you.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Rest Time: | 10 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
Ingredients
- 1 cup uncooked medium-grain white rice (such as Calrose variety)
- 1 ¼ cups water
- 3 tablespoons rice vinegar
- 2 teaspoons white sugar
- 1 teaspoon kosher salt
- 1 tablespoon toasted sesame seeds
- 2 tablespoons bonito flakes (Optional)
- 1 sheet nori (dried seaweed), cut into thin strips (Optional)
- ⅔ cup mayonnaise
- 1 tablespoon soy sauce
- ½ 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 pinch cayenne pepper, or to taste
- 1 dash Sriracha hot sauce, or to taste
- 1 pinch toasted sesame seeds, or to taste
- ¼ cup thinly sliced green onions
Instructions
- Gather all ingredients.
- ALLRECIPES / VICTORIA JEMPTY
- Rinse rice and drain. Add rice to a pot and pour in water. Bring to a simmer over high heat, then reduce heat to low. Cover and cook for 20 minutes. Turn off heat and let rest for 10 minutes.
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- While rice cooks, combine rice vinegar, sugar, and salt together in a small bowl until dissolved. Set aside.
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- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a shallow 2-quart baking dish with some sesame oil.
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- Uncover rice and drizzle over seasoned vinegar mixture. Use a fork to break up and fluff rice. Transfer rice into the prepared baking dish. Sprinkle over toasted sesame seeds, bonito flakes, and nori; use a fork to gently stir into the rice.
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- Mix mayonnaise, soy sauce, ½ teaspoon sesame oil, and Sriracha for topping together in a bowl and stir in scallops and shrimp. Spread over rice, and sprinkle cayenne over the top.
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- Bake in the center of the preheated oven until the seafood is just cooked through (or 95% cooked through), about 20 minutes. Turn oven to a high broil setting, and brown the top, 1 to 2 minutes.
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- Garnish the top with more Sriracha, toasted sesame seeds, and green onions before serving.
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- These instructions are only for the exact rice I used. Other rice varieties can be used; cook according to individual package directions.
- If using “seasoned” rice vinegar, omit the sugar and salt, or add to taste.
- Feel free to use an Asian-style hot sauce of your choice. You can use sea scallops instead of bay—or any kind of seafood you prefer.
Reviews
I made with 2x quinoa instead of rice to up the fiber and protein. No bonito or seeds. Topped with fresh chives from the garden. This came out amazing. If I was still a chef I would put this on my menu.
Love this. made it with grilled salmon that I grilled on a cedar plank. After grilling the salmon I removed the skin and broke up the salmon to mix into the rice and cut up the salmon skin and put it on top of the rice to get it crispy…sushi bacon.
Made this three times. My family loves this. I found a recipe for a Korean sauce from Roy Choi and used it Served with cucumber salad with yogurt tahini dressing and Moroccan carrot salad Otherwise just followed the recipe. Thanks Chef John!
As always… I had no seaweed or bonito flakes wich I usually do. Nor did I had rice vinegar Substituted salt with fish sauce and made rice vinegar adding some sugar into a normal one. And added some fake crab to make it “more healthy”. And it was amazing. I’ve done this few times but use kewpie majo!
Easy and super delicious. I’ll make it again soon.
Fun, different and delicious. Even better cold the next day when you’re experiencing 104° weather. I didn’t get the Bonita flakes but will definitely get some in my pantry for the next time I make.
Very nice but also rich. I had no shrimp so I upped the scallops.
I made this according to the recipe. It turned out great! I added a tiny bit of my special teriyaki sauce to the rice and on top to contrast with the sriracha sauce. Be careful when doing the broil. One to two minutes is plenty. There are so many variations you can do with this recipe. I’ll be making this again.