Description
The Dynamite Sushi Roll is a bold and flavorful sushi roll that combines crispy tempura shrimp, spicy mayo, and creamy avocado, all wrapped in sushi rice and nori. This roll gets its name from the “dynamite” sauce, a spicy and creamy topping that adds an extra kick to every bite. Perfect for sushi lovers who enjoy a little heat, this roll offers a satisfying mix of textures and flavors. Whether you’re making sushi at home for the first time or looking to expand your homemade sushi repertoire, the Dynamite Roll is a must-try.
Ingredients
Scale
For the Sushi Roll:
- 2 cups sushi rice, cooked and seasoned with rice vinegar
- 4 sheets nori (seaweed)
- 6 tempura shrimp (store-bought or homemade)
- 1 avocado, sliced
- ½ cucumber, julienned (optional)
- 2 tablespoons tobiko (flying fish roe) (optional)
For the Dynamite Sauce:
- ½ cup Japanese mayonnaise (Kewpie recommended)
- 2 tablespoons sriracha (adjust to taste)
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
For Garnishing:
- 1 tablespoon sesame seeds
- 1 green onion, finely chopped
- Extra sriracha or eel sauce for drizzling (optional)
Ingredient Highlights
- Tempura Shrimp: Crispy tempura shrimp is the star of this roll, providing a crunchy contrast to the soft sushi rice.
- Spicy Mayo: A creamy, spicy sauce made with Japanese mayo and sriracha enhances the flavor of the roll.
- Avocado & Cucumber: These fresh ingredients balance out the richness of the tempura and sauce.
- Tobiko: Adds a pop of color and slight crunch, making the roll look and taste like restaurant-quality sushi.
Instructions
Prepare the Ingredients:
- Cook the Sushi Rice: Prepare sushi rice according to package instructions, seasoning it with rice vinegar. Let it cool to room temperature.
- Prepare the Tempura Shrimp: If using store-bought tempura shrimp, heat according to package instructions. If making from scratch, coat shrimp in tempura batter and fry until golden brown. Drain on a paper towel.
- Make the Dynamite Sauce: In a small bowl, mix Japanese mayo, sriracha, soy sauce, and sesame oil until smooth. Set aside.
- Slice the Avocado and Cucumber: Thinly slice the avocado and julienne the cucumber.
Assemble the Sushi Roll:
- Prepare the Rolling Surface: Place a bamboo sushi mat on a flat surface and cover it with plastic wrap to prevent sticking.
- Lay Down the Nori: Place a sheet of nori on the bamboo mat, rough side facing up.
- Spread the Rice: Wet your fingers with water to prevent sticking, then evenly spread about ½ cup of sushi rice over the nori, leaving a 1-inch border at the top.
- Add the Fillings: Arrange two tempura shrimp, avocado slices, and cucumber along the bottom edge of the rice-covered nori.
- Roll the Sushi: Using the bamboo mat, carefully roll the sushi tightly from the bottom up, applying gentle pressure to seal the roll.
- Seal the Roll: Dab a little water on the edge of the nori to help it stick.
Cut and Serve:
- Slice the Roll: Use a sharp knife dipped in water to slice the roll into 6 even pieces.
- Garnish: Drizzle with the prepared dynamite sauce, sprinkle with sesame seeds and green onions, and add tobiko on top if using.
- Serve Immediately: Enjoy with soy sauce, pickled ginger, and wasabi.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 8g
- Carbohydrates: 40g
- Protein: 10g