Clearly, this is my weekend of sushi.
Above is a dynamite roll, which I’ve been unable to find on the East Coast but which is ubiquitous out in Cali. Dynamite is a way to make even a relatively low-calorie California roll unbelievably unhealthy and much more delicious. Its exact composition varies slightly from place to place, but what it basically is is mushrooms, scallops, and onions (and sometimes lobster) chopped up and baked in a cream sauce, and then spooned over 8 pieces of California roll.
It is good.
Here’s how you do it:
DYNAMITE ROLL
Chop 1/8 lb. bay scallops into smaller pieces.
Place scallops into a pot of boiling water for 3-4 minutes.
Remove scallops from boiling water and place them into a bowl of ice water to stop the cooking process.
Remove scallops from ice water and place on a plate with paper towels; pat dry.
Place scallops, a few pieces of green onion, 1/4 cup mayonnaise, 1/2 tbsp siracha, 1/2 tbsp mirin and 1 tbsp masago into a bowl and mix together.
Carefully spread the mixture over a prepared California roll cut into 8 pieces.
Lightly sear the surface of the mixture with a pastry torch (I know. I don’t have one either. Err…maybe skip this step?).
Source: japanesesushirecipes.info
