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.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
592 Calories
Recipe Instructions
Step 1
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.
Step 2
While rice cooks, combine rice vinegar, sugar, and salt together in a small bowl until dissolved. Set aside.
Step 3
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a shallow 2-quart baking dish with some sesame oil.
Step 4
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.
Step 5
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.
Step 6
Gather all ingredients.
Step 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.
Step 8
Garnish the top with more Sriracha, toasted sesame seeds, and green onions before serving.
Ingredients
2 teaspoons white sugar
1 tablespoon soy sauce
3 tablespoons rice vinegar
1 teaspoon kosher salt
1 tablespoon toasted sesame seeds
1 pinch cayenne pepper, or to taste
2 tablespoons sriracha hot sauce
1 sheet nori (dried seaweed), cut into thin strips
1 cup uncooked medium-grain white rice (such as Calrose variety)
1 cup bay scallops
12 peeled and deveined large shrimp, cut into 1/2-inch pieces
