Dinner

Dynamite Roll Recipe

Name: Dynamite Roll Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 1 recipe sushi rice (prepared and cooled, preferably made in a rice cooker); 8 oz imitation crab sticks, finely chopped; 16 tempura fried shrimp, tails removed; 1 avocado, ripe, sliced; 1/2 English cucumber, julienned; 3 Tbsp Japanese mayonnaise (Kewpie recommended); 8 sheets toasted nori seaweed (cut in half); Toasted white sesame seeds; Black sesame seeds; Spicy mayo (for topping); Unagi sauce (for topping); Soy sauce (for serving); Wasabi (for serving)

ByElara Stone December 5, 2025December 5, 2025

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Introduction

The Dynamite Roll is a flavorful sushi roll bursting with creamy avocado, crunchy tempura shrimp, and a savory crab mayo mixture. This homemade sushi combines textures and bold sauces for an unforgettable bite that’s perfect for sushi lovers looking to try something new.

A white plate holds five sushi rolls and one fried shrimp tempura. Each sushi roll has a white rice outer layer speckled with black sesame seeds, and inside, there are layers of pale green cucumber, light brown tempura shrimp, and white crab stick, all wrapped in a dark seaweed layer. The top of each sushi roll is drizzled with orange spicy mayo and dark brown eel sauce in thin lines. The shrimp tempura is golden brown with a crisp texture, placed to the left of the sushi rolls with the tail pointing up. The plate is on a white marbled surface scattered with black sesame seeds, and there is a white dish with soy sauce and green wasabi in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 recipe sushi rice
8 oz imitation crab sticks
3 Tbsp Japanese mayonnaise
1 avocado (ripe)
1/2 English cucumber
8 sheets toasted nori seaweed (cut in half)
Toasted sesame seeds
Black sesame seeds
16 tempura fried shrimp
Unagi sauce
Spicy mayo

Instructions

Step 1: Prepare the sushi rice according to your preferred recipe, ideally using a rice cooker. Allow the rice to cool completely before using.
Step 2: Finely chop the imitation crab sticks and mix with Japanese mayonnaise in a bowl. Set aside.
Step 3: Wrap your bamboo sushi mat with plastic wrap to keep it clean and prevent sticking.
Step 4: Place one sheet of toasted nori on the sushi mat and trim off about a quarter of it with scissors for better rice-to-filling balance.
Step 5: Wet your hands and evenly spread a thin layer of sushi rice over the nori without pressing too hard. Keep your hands moist to prevent sticking.
Step 6: Sprinkle toasted white and black sesame seeds over the rice, then flip the nori sheet over so the rice is facing down.
Step 7: In the center of the nori, layer about 1 oz of the crab mixture, strips of cucumber, two slices of avocado, and two tempura shrimp (tails removed).
Step 8: Using the sushi mat, carefully roll the nori from the front, compressing the fillings gently to keep the roll tight and secure.
Step 9: Place the roll on a cutting board and slice into 8 equal pieces with a sharp, wet knife, rinsing the knife between cuts as needed.
Step 10: Drizzle spicy mayo and unagi sauce over the roll pieces before serving. Enjoy with soy sauce and wasabi.

Tips & Variations

Use ripe avocado for creaminess and fresh cucumber for crunch to balance textures.
For extra flavor, add a sprinkle of togarashi (Japanese chili powder) on top before serving.
If you prefer, substitute imitation crab with cooked real crab meat.
To make the roll vegetarian, replace shrimp with tempura vegetables like sweet potato or asparagus.

Storage

Store leftover sushi rolls in an airtight container in the refrigerator for up to 24 hours. For best texture, consume as soon as possible since the rice may harden and the tempura shrimp lose crispness. Reheating is not recommended as it changes the texture.

How to Serve

The image shows a white round plate with six sushi rolls arranged in two rows of three at the front. Each sushi roll has an outer layer of white rice mixed with black and white sesame seeds, and inside there is a mix of light green cucumber and golden brown tempura shrimp. The sushi rolls are topped with drizzles of orange creamy sauce and dark reddish-brown eel sauce. Behind the sushi rolls, there is a large golden brown tempura shrimp lying flat on the plate. The plate is placed on a white marbled surface, with black chopsticks on the right side and a small white dish with green wasabi and pickled ginger in the back. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sushi rice without a rice cooker?

Yes, sushi rice can be made on the stovetop by carefully rinsing and cooking the rice with the correct water ratio, then seasoning once it’s cooked. A rice cooker simplifies the process but is not necessary.

What can I use instead of Japanese mayonnaise?

If you don’t have Japanese mayonnaise, you can use regular mayonnaise mixed with a small amount of rice vinegar or lemon juice for a similar tang. Kewpie brand is preferred for its creaminess and flavor.