Go Back Email Link

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!
Print Recipe Pin Recipe

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!