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Dynamite Roll Recipe

Dynamite Roll Recipe
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★★★★★

5.3 from 20 reviews

Dynamite Roll is a flavorful sushi roll featuring crispy tempura shrimp, creamy avocado, crunchy cucumber, and a savory imitation crab mix, all wrapped in toasted nori and sushi rice. Finished with spicy mayo and unagi sauce, this roll combines texture and umami in every bite, making it a perfect treat for sushi lovers.

Ingredients

Scale

Sushi Rice

  • 1 recipe sushi rice (about 2 cups cooked rice)

Filling

  • 8 oz imitation crab sticks, finely chopped
  • 3 Tbsp Japanese mayonnaise (Kewpie)
  • 1 ripe avocado, sliced
  • 1/2 English cucumber, julienned
  • 16 tempura fried shrimp, tails removed

Wrap & Toppings

  • 8 sheets toasted nori seaweed, cut in half
  • Toasted white sesame seeds, for sprinkling
  • Black sesame seeds, for sprinkling
  • Unagi sauce, for drizzling
  • Spicy mayo, for drizzling

Instructions

  1. Prepare Sushi Rice: Cook the sushi rice according to your preferred recipe or rice cooker instructions. Once cooked, let it cool to room temperature before use.
  2. Make Crab Mixture: Finely chop the imitation crab sticks and mix them with 3 tablespoons of Japanese mayonnaise in a bowl. Set this mixture aside.
  3. Prepare the Sushi Mat: Wrap your bamboo sushi rolling mat in plastic wrap to prevent sticking and make cleanup easier.
  4. Prepare Nori: Place one half-sheet of toasted nori onto the sushi mat. Cutting the nori sheet in half helps balance rice and filling ratios.
  5. Spread Rice: Wet your hands with water to prevent sticking, then take a handful of sushi rice and spread it thinly and evenly over the nori sheet, avoiding pressing too hard to keep the rice grains intact.
  6. Add Sesame Seeds and Flip: Sprinkle toasted white and black sesame seeds evenly on the rice layer, then carefully flip the nori sheet over so the sesame seeds are on the bottom.
  7. Add Fillings: In the center of the nori, layer about 1 oz of the crab and mayo mixture, several strips of cucumber, two slices of avocado, and two tempura fried shrimp with tails removed.
  8. Roll the Sushi: Using the bamboo mat, gently lift and roll the sushi over the filling, compressing slightly to keep the roll tight and even.
  9. Slice the Roll: Place the finished sushi roll on a cutting board. Using a sharp, wet knife, cut the roll into 8 equal pieces. Re-wet the knife between cuts to ensure clean slices.
  10. Add Toppings and Serve: Drizzle spicy mayo and unagi sauce over the sliced rolls. Serve with soy sauce and wasabi on the side for dipping.

Notes

  • Using plastic wrap on the bamboo mat makes rolling and cleaning much easier.
  • Wet your hands frequently to prevent rice from sticking while spreading.
  • Using half a nori sheet balances the rice to filling ratio perfectly for this roll.
  • Keep the roll tight to avoid it falling apart when sliced or eaten.
  • You can customize the level of spiciness by adjusting the amount of spicy mayo used.
  • Shrimp tails are removed for easy eating and a cleaner presentation.
  • For best results, use freshly made or good quality sushi rice.

Nutrition

Keywords: dynamite roll, sushi roll, tempura shrimp sushi, Japanese sushi, spicy sushi roll, sushi recipe

Find it online: https://www.sanacooks.com/dynamite-roll-recipe/