Name: Dynamite Rice
Prep time: 15 min
Cook time: 45 min
Total time: 70 min
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 pinch cayenne pepper, or to taste; 1 dash Sriracha hot sauce, or to taste; 1 pinch toasted sesame seeds, or to taste; 0.25 cup thinly sliced green onions

Prep Time:

15 mins

Cook Time:

45 mins

Rest Time:

10 mins

Total Time:

1 hrs 10 mins

Servings:

4

Jump to Nutrition Facts

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!"

Ingredients

For the Rice:

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)

For the Dynamite Topping:

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

Garnish:

1 dash Sriracha hot sauce, or to taste
1 pinch toasted sesame seeds, or to taste
¼ cup thinly sliced green onions

Directions

Gather all ingredients.
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 John

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 (per serving)

592	Calories
33g	Fat
46g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 592
% Daily Value *
Total Fat 33g	42%
Saturated Fat 5g	25%
Cholesterol 128mg	43%
Sodium 1434mg	62%
Total Carbohydrate 46g	17%
Dietary Fiber 2g	5%
Protein 27g
Potassium 385mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.