Recipes Main Dishes Bowls Rice Bowl Dynamite Rice 4.8 (49) 45 Reviews 17 Photos 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. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on August 11, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 17 17 17 17 Prep Time: 15 mins Cook Time: 45 mins Rest Time: 10 mins Total Time: 1 hr 10 mins Servings: 4 Jump to Nutrition Facts Jump to recipe 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!" Dynamite Rice. Chef John Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 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. ALLRECIPES / VICTORIA JEMPTY 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. ALLRECIPES / VICTORIA JEMPTY While rice cooks, combine rice vinegar, sugar, and salt together in a small bowl until dissolved. Set aside. ALLRECIPES / VICTORIA JEMPTY Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a shallow 2-quart baking dish with some sesame oil. ALLRECIPES / VICTORIA JEMPTY 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. ALLRECIPES / VICTORIA JEMPTY 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. ALLRECIPES / VICTORIA JEMPTY 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. ALLRECIPES / VICTORIA JEMPTY Garnish the top with more Sriracha, toasted sesame seeds, and green onions before serving. ALLRECIPES / VICTORIA JEMPTY 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. I Made It Print Nutrition Facts (per serving) 592 Calories 33g Fat 46g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label 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 53% 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.