Dynamite Rice

[nverland]

Dynamite Rice
Prep Time: 15 mins Cook Time: 45 mins Rest Time: 10 mins Total Time: 1 hr 10 mins Servings: 4

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.

Notes:

These instructions are only for the exact rice 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.