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This recipe is inspired by the popular dynamite sushi roll. We use some of the same elements to create something that's not only gorgeous and delicious, but is also one of the easiest, most foolproof ways to cook seafood ever. So, if you enjoy seafood but are afraid to cook it, this is the technique for you.

Recipe Summary

15 mins
45 mins
10 mins
1 hr 10 mins

It's always exciting getting a food wish for something I've not heard of, and when I type the recipe name into the search box, I feel a little surge of what I'll call culinary adrenaline as I wait for the results to fill the screen. It usually only takes a few seconds of glancing to know whether the request will turn into a video, but sometimes I don't even have to wait that long. As I typed in the words "dynamite rice," I knew this was something I was going to love, and almost certainly film. I was correct. 

I assumed it was going to be some type of spicy rice, but I hadn't made the obvious connection to the very popular dynamite sushi roll, which the recipe is inspired by. I'm not sure who invented the name, but since Roy Choi is the chef who popularized it, we'll give him credit until I'm otherwise informed. He actually uses uni and caviar on his, which the last time I checked wasn't in a dynamite roll, but as amazing as that sounds, I think this works incredibly well with shrimp and scallops.  

The technique could not be any easier, since we're simply topping cooked rice, sushi-style or otherwise, with small pieces of seafood tossed in a spicy mayo. This will work with any type of rice, and any kind of seafood, so as much as I love this dish exactly as shown, I do encourage experimentation. Regardless of what you end up using, I really do hope you give this a try soon. It really is "dynamite!"


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
For the Rice:
For the Dynamite Topping:


Instructions Checklist
  • 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.

  • While rice cooks, combine rice vinegar, sugar, and salt together in a small bowl until dissolved. Set aside.

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a shallow 2-quart baking dish with some sesame oil.

  • 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.

  • 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.

  • 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. Garnish the top with more Sriracha, toasted sesame seeds, and green onions before serving.

Chef's Notes:

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.

Nutrition Facts

592 calories; fat 32.8g; cholesterol 128.4mg; sodium 1433.8mg; carbohydrates 46g; protein 26.7g. Full Nutrition