Seafood Dynamite over White Rice
While living in California, there is a small city called Arcadia that had this little Japanese restaurant / Sushi bar. I was introduced to Dynamite there many many years ago. Sammysan used to bake it in a gorgeous Abalone shell and his wonderful wife Rajean would garnish and serve it to us. What a treat! Also in its uniqueness, it did have Hass avocado and giant clam mixed in. So, drawing inspiration from Sam and Rajean I came up with as similar a recipe as I could. Alone this makes an amazing appetizer but paired with white steamed rice makes a very nice entrée. We hope you enjoy it!
Ingredients
White Steamed Rice:
- 2 ½ cups of Jasmine Rice
- 4 Tbsp. of extra light olive oil
- 1 tsp. Lawry’s Garlic Salt
- 3 Cups of water
Dynamite:
- 8 Large shrimp (cut into 4 portions each)
- 8 Scallops (cut into 4 portions each)
- 8 Mussels (deshelled, debearded and left whole)
- ½ Cup of mushrooms (thinly sliced)
- 1 Hass avocado (peeled, pitted and diced.)
- 1/3 Cup Green onion (thinly sliced)
- 1 Tbsp. Masago Roe
- 1 cup Mayonnaise (use Kewpie if you can find it.)
- 1 Tbsp. Ponzu
- 1 tsp. Cholula
- ½ tsp. Cracked Black Pepper
Garnish:
- Masago
- Green onions
- Eel sauce
Instructions
- Prep all of your ingredients
- Preheat the oven to 400 degrees.
- Place a 2 ½ quart pot with lid on the stove. (We are starting out with the rice.)
- Put your pot on high heat and place your 4 Tbsps. of oil in the pot.
- Using a colander, fill with your rice and rinse under running water until the water draining is clear.
- Place rinsed rice in the hot pot.
- Then add your 3 cups of water and garlic salt.
- Using chopsticks or a fork, stir all ingredients.
- Now wait until it comes to a boil, and then stir again. Then lower your heat to low and cover letting it simmer. (Now we can start on the dynamite.)
- Be sure not to forget the rice and stir with either chop sticks or fork once every ten minutes until ready to serve.
- Using a very sharp knife and a cutting board let’s Get all your ingredients ready.
- First cut your shrimp in 4 pcs each. Place in the bowl. Important to keep all your ingredients about the same size so they bake evenly!!
- Next cut your Scallops in four pcs. Place in the same bowl.
- Clean your mussels and place in the bowl.
- Add your thinly sliced mushrooms, green onions, and avocados to the same bowl. Set aside.
- Now in a small bowl, let’s make the dynamite sauce. Place your mayonnaise, Cholula, Ponzu, pepper and masago.
- Combine well and pour over your large bowl of seafood and vegetable ingredients.
- Gently fold in the Dynamite sauce into your ingredients. (as to not break up the avocados.)
- Place into your oven proof baking dish, in our case 2 coquettes and a baking dish.
- Then place on top of a parchment lined sheet pan to save from any spillover messes.
- Bake for 25 to 30 minutes or until golden brown and bubbly.
- Remove from the oven and it is now time to plate.
- On a serving dish add a Layer of Rice, top it with your Dynamite, garnish and Enjoy!
