Dynamite Rice
Description
If you're a fan of Dynamite sushi rolls, try Chef John's deconstructed version with shrimp and bay scallops served in a rice bowl.
Ingredients
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1 cup uncooked medium-grain white rice (such as Calrose variety)
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1 1/4 cups water
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3 tablespoons rice vinegar
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2 teaspoons white sugar
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1 teaspoon kosher salt
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1 tablespoon toasted sesame seeds
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2 tablespoons bonito flakes
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1 sheet nori (dried seaweed), cut into thin strips
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2/3 cup mayonnaise
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1 tablespoon soy sauce
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1/2 teaspoon toasted sesame oil
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2 tablespoons Sriracha hot sauce
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1 cup bay scallops
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12 peeled and deveined large shrimp, cut into 1/2-inch pieces
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1 pinch cayenne pepper, or to taste
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1 dash Sriracha hot sauce, or to taste
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1 pinch toasted sesame seeds, or to taste
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1/4 cup thinly sliced green onions
Directions
1
Gather all ingredients.
2
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.
3
While rice cooks, combine rice vinegar, sugar, and salt together in a small bowl until dissolved. Set aside.
4
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a shallow 2-quart baking dish with some sesame oil.
5
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.
6
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.
7
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.
8
Garnish the top with more Sriracha, toasted sesame seeds, and green onions before serving.