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Shrimp and Scallop Rice

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
70 min
SERVINGS
4 servings
Dinner Japanese
Shrimp and Scallop Rice
Ingredients
  • 1 cup uncooked medium-grain white rice (such as Calrose variety)
  • 1 1/4 cups water
  • 3 tablespoons rice vinegar
  • 2 teaspoons white sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons bonito flakes
  • 1 sheet nori (dried seaweed), cut into thin strips
  • 2/3 cup mayonnaise
  • 1 tablespoon soy sauce
  • 1/2 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
  • 1 dash Sriracha hot sauce, or to taste
  • 1 pinch toasted sesame seeds, or to taste
  • 1/4 cup thinly sliced green onions
Instructions
1
Acquire all necessary components for the recipe.
2
Rinse rice thoroughly and remove excess moisture. Place the cleaned rice into a large pot, followed by the required amount of water. Heat the mixture over high heat until it reaches a gentle simmer, then gradually decrease the temperature to a low setting. Cover the pot and allow it to cook for 20 minutes, after which time turn off the heat source. Let the rice rest undisturbed for an additional 10 minutes.
3
During this time, prepare a separate mixture of rice vinegar, sugar, and salt in a small bowl. Combine these ingredients until they are fully dissolved, then set the mixture aside for later use.
4
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly coat the interior of a shallow 2-quart baking dish with sesame oil to prevent sticking.
5
Once the rice has finished cooking, carefully pour it into the prepared baking dish. Sprinkle a generous amount of toasted sesame seeds, bonito flakes, and nori over the top of the rice. Use a fork to gently combine these ingredients into the cooked rice.
6
In a separate bowl, whisk together mayonnaise, soy sauce, ½ teaspoon sesame oil, and Sriracha to create the topping mixture. Add cooked scallops and shrimp to this mixture, stirring until they are fully incorporated.
7
Spread the seafood-topping mixture evenly over the cooked rice. Sprinkle a pinch of cayenne pepper over the top for added flavor.
8
Place the baking dish in the preheated oven, positioning it in the center of the oven. Allow the seafood to cook through until it reaches 95% doneness, approximately 20 minutes. During this time, increase the oven temperature to its high broil setting and brown the top of the dish for 1-2 minutes.
9
Remove the baking dish from the oven and garnish it with additional Sriracha, toasted sesame seeds, and green onions before serving.