Description
This Dynamite Roll is a delightful sushi recipe featuring crispy tempura shrimp, creamy avocado, and flavorful imitation crab mixed with Japanese mayonnaise, all wrapped in toasted nori and sushi rice. Topped with spicy mayo and unagi sauce, this vibrant roll offers a perfect balance of textures and flavors, ideal for sushi enthusiasts looking to try a homemade classic.
Ingredients
Scale
Sushi Rice
- 1 recipe sushi rice (prepared and cooled, preferably made in a rice cooker)
Seafood and Fillings
- 8 oz imitation crab sticks, finely chopped
- 16 tempura fried shrimp, tails removed
- 1 avocado, ripe, sliced
- 1/2 English cucumber, julienned
Condiments and Toppings
- 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)
Instructions
- Prepare Sushi Rice: Make the sushi rice following your preferred recipe, ideally using a rice cooker for perfect texture. Allow the rice to cool completely before using. This recipe’s rice portion is enough for 8 rolls, but feel free to halve the quantities if desired.
- Mix Crab Filling: Finely chop the imitation crab sticks and transfer into a bowl. Add 3 tablespoons of Japanese mayonnaise and mix thoroughly to combine. Set aside to develop flavor.
- Wrap Sushi Mat: Cover a bamboo sushi rolling mat with plastic wrap to facilitate easy cleanup after rolling.
- Prepare Nori Sheets: Place one sheet of toasted nori on the sushi mat and cut off one-quarter of it with scissors. Using a smaller portion helps maintain a good rice-to-filling ratio.
- Spread Rice on Nori: Wet your hands in water to prevent sticking, then take a handful of sushi rice and spread it evenly and thinly over the exposed half of the nori. Avoid pressing too hard to keep the rice fluffy. Re-wet hands as needed during spreading.
- Add Sesame Seeds and Flip: Sprinkle toasted white and black sesame seeds evenly over the rice layer. Then carefully flip the nori sheet over so the rice is facing down on the sushi mat.
- Add Fillings: In the middle of the seaweed, arrange approximately 1 ounce of crab mixture, a few cucumber strips, two slices of avocado, and two tempura fried shrimp (with tails removed).
- Roll the Sushi: Using the sushi mat, begin rolling the nori over the fillings while gently compressing them to keep the roll tight and neat. Continue rolling completely to form a well-shaped sushi roll.
- Slice the Roll: Transfer the roll to a cutting board. Using a sharp knife dipped in water, slice the roll into 8 equal pieces, wetting the knife before each cut to maintain clean slices.
- Garnish and Serve: Top each sushi piece with drizzles of spicy mayo and unagi sauce. Serve immediately alongside soy sauce and wasabi for dipping.
Notes
- Sprinkling the sesame seeds on the rice before flipping the nori creates a nice texture on the outside of the roll.
- Keep your hands wet when working with sushi rice to prevent sticking and ensure smooth spreading.
- Plastic wrap over the bamboo sushi mat helps with cleanup and prevents rice from sticking to the mat.
- You can adjust the amount of spicy mayo and unagi sauce according to your taste preferences.
- Use a very sharp knife and keep it wet to achieve clean sushi slices without crushing the roll.
- If you don’t have tempura fried shrimp, you can make your own by dipping shrimp in tempura batter and frying until crispy or use pre-made tempura shrimp from a store.
- Prep Time: 25 minutes
- Cook Time: 10 minutes (rice cooking time)
- Category: Rolls
- Method: Stovetop
- Cuisine: Japanese
Keywords: Dynamite Roll, sushi roll, tempura shrimp sushi, imitation crab sushi, Japanese sushi recipe, homemade sushi, spicy mayo sushi
