This is a take on chef Roy Choi’s Dynamite rice. Two important notes: 1) I’ve never had the real dish at his restaurant; what I made is based on the numerous copycat recipes floating round online, and 2) I used teriyaki chicken instead of uni. The one time I had uni in Japan it tasted to me like ultra-concentrated fish flavor with an unfortunate consistency.
All in all, this dish turned out delicious, though I’m sure it’s a far cry from chef Choi’s copycat-inspiring recipe. By the way, check out The Chef Show, hosted by Jon Favreau and Roy Choi. The show has a great vibe, without all the stupid and fake anger and antics of some similar, but unwatchable programs.
What you’ll need for the rice
- 1 cup uncooked rice
- 1T black vinegar
- 2t soy sauce
- 2t mirin or sake
- 1t sesame oil
- 3T kewpie-style mayo
- 2t hot sauce, preferably sriracha
- 0.5t yuzu (use half and half of lemon and lime juice as a substitute)
- Green onion slices as an optional garnish
If you’re topping the rice with teriyaki chicken, go here for the recipe.
What to do
Cook the rice by whatever method you use. When the rice is done, thoroughly mix in the black vinegar, soy sauce, mirin and sesame oil. Keep warm until ready for broiling.
Mix the mayo, hot sauce and yuzu in a small bowl. Set aside.
If topping the rice with teriyaki chicken, prepare it right before you broil the rice.
When the chicken is ready, split the rice among ramakins or mini frypans. Smooth the top of the rice and spread on an even layer of the mayo mixture.
Put the rice under a hot broiler for 2 – 3 minutes. The mayo should be bubbly. Remove from the broiler and top with the chicken and green onion. Serve hot.
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