Explosive Rice: The Ultimate Mouthwatering Recipe!

1. Gather all ingredients.

   

2. 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.

   

3. While rice cooks, combine rice vinegar, sugar, and salt together in a small bowl until dissolved. Set aside.

   

4. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a shallow 2-quart baking dish with some sesame oil.

   

5. 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.

   

6. 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.

   

7. 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.

   

8. Garnish the top with more Sriracha, toasted sesame seeds, and green onions before serving.

   

Cooking Tips:

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.