Dynamite rice

Rinse the rice, add water, bring to a simmer on high, then cover on low 20 minutes; turn off the heat and rest 10 minutes (or follow the package).

Season the rice vinegar with white sugar and salt and stir until dissolved.

Toast sesame seeds in a dry pan; roll nori sheets tight and snip into fine ribbons with scissors.

Drizzle the vinegar mixture over the rested rice and fluff with a fork to break up the grains without mashing, releasing steam to stop the cooking.

Spread the rice gently, without packing, in a casserole dish very lightly greased with sesame oil.

Scatter over sesame seeds, crumbled bonito flakes and the nori; gently poke and stir them into the rice with a fork.

Mix mayonnaise with a little soy sauce, a little toasted sesame oil and plenty of hot sauce; mix in the scallops and shrimp.

Spread the seafood mixture over the rice and sprinkle generously with cayenne.

Bake in the center of a 400 degree oven about 20 minutes until the seafood is just about cooked.

Switch to broil for a minute or two until browned, without burning.

Garnish with a drizzle of hot sauce, more toasted sesame seeds and thinly sliced green onions.