Recipe of the Week - Salmon Dynamite

Salmon Dynamite by Chef Sam Choy

salmon dynamite

Serves 4 to 6 as appetizer

Japanese restaurants use odd bits of seafood to make dynamite seafood over cooked rice, covered with a mayonnaise sauce, and baked or grilleed. It's a handy way to use up bits that would otherwise be wasted. 

This is my take on dynamite. No odd bits, just yummy salmon, sliced kamaboko (Japanese fishcake), and other goodies, broiled over cooked rice. You can serve this family-style, as a casserole, or you can serve it as individual portions. Either way, it's easy and good.

  • 1 1/2 pounds salmon, diced (makes about 2 cups diced)
  • 1 cup of kamaboko (Japanse fishcake), sliced
  • 2 tablespoons tobiko (flying fish roe)
  • 1 cup button mushrooms, thinly sliced
  • 1 1/2 cups mayonnaise
  • 1 cup sour cream
  • 1 tablespoon shoyu
  • 1 tablespoon sesame oil
  • 1 teaspoon Sriracha hot sauce
  • 3 cups Sushi Rice or cooked rice
  • 1 1/2 tablespoons furikake (use your favorite)
  • 2 tablespoons or more Honey Wasabi Aioli 

For the garnish: 2 (1.8-ounce) packages Korean nori

Preparation: Put the salmon, kamaboko, tobiko, mushrooms, mayonnaise, sour cream, shoyu, sesame oil, and Sriracha hot sauce in a bowl. Mix well. 

Spread the cooked rice evenly over the bottom of a 9 x 13-inch glass baking dish. Sprinkle the rice with furikake. Top with the salmon and kamaboko mixture. Drizzle the Honey Wasabi Aioli on top. Broil for 8 to 10 minutes. The top should be lightly browned. 

For individual servings, set out 4 to 6 plates, top each with a 2 x 3-inch of Korean nori, and mound a few spoonfuls of the dynamite on the nori. For a family-style presentation, simply set our of the casserole dish and let your family serve themselves.