Dynamite Roll Sushi Recipe: Best, Spicy, Homemade!

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Dynamite roll sushi blends crisp tempura, creamy avocado, and a spicy kick to create a fresh, perfect tasting appetizer!

Making the perfect dynamite roll at home can transform your regular dinner into a dining experience!

Key Takeaways

  • Making dynamite roll sushi at home allows for customization of flavors and spice levels.
  • High-quality, fresh ingredients are essential for the best-tasting sushi.

Ingredients for Dynamite Roll

Seafood

  • Crab: If I can find fresh crab meat, it’s a dream come true; otherwise, imitation crab does the trick!

Vegetables

  • Avocado: Ripe and creamy, these add a wonderful texture.
  • Cucumber: It should be crisp for that refreshing crunch.

Condiments & Seasonings

  • Sesame Seeds: A mix of black and white sesame seeds lends a nice contrast.
  • Mayonnaise: This forms the base of the spicy mayo mix.
  • Spicy Mayo: I whip it up using mayo and a squirt of sriracha for heat.
  • Rice Vinegar: Essential for seasoning the sushi rice.
  • Sugar and Salt: Both are critical for the balance in the sushi rice seasoning.

Sushi Essentials

  • Nori: Seaweed sheets that hold everything together.
  • Sushi Rice: I make sure it’s well rinsed until the water runs clear.
  • Water: For cooking the rice and keeping my hands wet when handling it.

Tip: Remember to cook the sushi rice ahead of time since it needs to cool down before rolling. Also, always season it while it’s still warm for the best flavor absorption. And there you go—that’s my checklist for the dynamite ingredients needed to roll up something truly explosive!

Preparing the Sushi Rice

A chef mixes sushi rice with vinegar and sugar, creating a sticky and flavorful base for the dynamite roll sushi recipe

When I make sushi rice, it’s necessary to find the perfect balance between stickiness and flavor. Getting this right means your dynamite rolls will hold together neatly and taste authentically Japanese.

Rice Cooking Techniques

I start with short-grain sushi rice, ensuring that I rinse it under cold water until the water runs clear. This helps to remove excess starch, which can make the rice too sticky. For cooking the rice, I use a one-to-one ratio of rice to water. Here’s a simple step-by-step:

  1. Rinse the sushi rice in a strainer until the water runs clear.
  2. In a pot, combine the washed rice with water in a 1:1 ratio.
  3. Cover the pot and bring the water to a boil, then reduce to a simmer.
  4. Cook for about 20 minutes, or until all the water is absorbed and the rice is tender but not mushy.

Seasoning the Rice

Once the rice is cooked, the next key step is seasoning it to get that distinctive sushi flavor. For that, you’ll need sushi vinegar, which is a combination of rice vinegar, sugar, and salt. Here’s how I do it:

  1. While the rice is still warm, I transfer it to a large wooden bowl (a hangiri if available).
  2. I gently fold in the sushi vinegar mixture to avoid breaking the grains.
  3. For the perfect balance, I use about 1 tablespoon of vinegar, 1 teaspoon of sugar, and 1/2 teaspoon of salt for each cup of rice used.
  4. To cool the rice to the right temperature, I fan it while mixing. This also gives the rice a nice shine.

Once the rice is seasoned and at room temperature, it’s ready to be used on a bamboo sushi mat to roll the perfect dynamite rolls.

Assembling the Dynamite Roll

A chef spreads sushi rice on a sheet of nori, adds avocado, cucumber, and spicy tuna, then rolls it tightly and slices it into bite-sized pieces

Before we start, let’s make sure we have all our sushi ingredients prepped and ready. Our goal is to layer them just right for a delicious result!

Layering Ingredients

To start off, I place a sheet of nori seaweed on a bamboo mat that’s been covered with plastic wrap. This helps in preventing any sticky situations later on. Then, I like to spread a thin, even layer of sushi rice onto the nori, pressing gently to make sure it adheres. After that, I sprinkle a handful of sesame seeds across the rice for that subtle crunch.

For that dynamite flavor, I thinly slice avocado and cucumber and lay them out over the rice, along with any other additions like tempura shrimp or fish. The spicy mayo zig-zagged over the top is my secret weapon for that signature kick.

Rolling Techniques

Now, let’s roll! I make sure the ingredients are lined up on the edge closest to me. Then, using my fingers, I hold the filling in place while starting to roll the edge of the nori over with the help of the bamboo mat. It’s important to apply gentle pressure and roll tightly as I go. Once rolled, I give it one more firm squeeze to make sure everything has come together nicely.

Cutting the Roll

The final step is to create those bite-sized pieces of joy. I place the roll on a cutting board and, with a sharp knife dipped in water, I cut the roll first in half, then into six or eight pieces, depending on my preference. Keeping the knife wet is my little trick to ensure a clean cut without all the sticky rice residue.

Dynamite Roll Sushi Recipe
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Dynamite Roll Sushi Recipe

Recipe by thisrecipelifeCourse: LunchCuisine: JapaneseDifficulty: Easy
Servings

5

servings
Prep time

20

minutes
Cooking time

20

minutes

A fusion of tempura shrimp, spicy mayo, and avocado wrapped in sushi rice.

Ingredients

  • For the Sushi Rice:

  • 2 cups sushi rice

  • 2 1/2 cups water

  • 1/4 cup rice vinegar

  • 2 tablespoons sugar

  • 1 teaspoon salt

  • For the Tempura Shrimp:

  • 10 large shrimp, peeled and deveined

  • 1 cup tempura batter mix

  • 3/4 cup cold water

  • Vegetable oil, for frying

  • For the Dynamite Sauce:

  • 1/2 cup mayonnaise

  • 2 tablespoons Sriracha sauce

  • 1 teaspoon soy sauce

  • 1 teaspoon lime juice

  • For the Sushi Rolls:

  • 5 sheets of nori (seaweed)

  • 1 avocado, sliced

  • 1 cucumber, julienned

  • Toasted sesame seeds, for garnish

  • Soy sauce, for serving

  • Pickled ginger and wasabi, for serving (optional)

Directions

  • Prepare the Sushi Rice:
  • Rinse the sushi rice under cold water until the water runs clear.
  • Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions.
  • In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar dissolves. Allow to cool.
  • Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
  • Make the Tempura Shrimp:
  • Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
  • In a bowl, mix the tempura batter mix with cold water until smooth.
  • Dip each shrimp into the batter, then carefully fry in the hot oil until golden and crispy, about 2-3 minutes. Drain on paper towels.
  • Prepare the Dynamite Sauce:
  • In a small bowl, mix the mayonnaise, Sriracha, soy sauce, and lime juice until well combined.
  • Assemble the Sushi Rolls:
  • Place a sheet of nori on a bamboo sushi mat, shiny side down.
  • Wet your hands with water and spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
  • Arrange a line of tempura shrimp, avocado slices, and cucumber strips along the bottom edge of the rice.
  • Drizzle some dynamite sauce over the filling.
  • Roll the sushi tightly using the bamboo mat, applying gentle pressure to shape it into a cylinder.
  • Slice the roll into 6-8 pieces using a sharp knife dipped in water.
  • Repeat with the remaining ingredients.
  • Serve:
  • Arrange the sushi rolls on a plate and sprinkle with toasted sesame seeds.
  • Serve with soy sauce, pickled ginger, and wasabi on the side.

Frequently Asked Questions

There are certain questions that pop up time and again about making dynamite roll sushi. Here are some questions and answers to help you make the best sushi at home!

How do you make a traditional dynamite roll sushi?

To make a traditional dynamite roll, I start by spreading sushi rice on a sheet of nori, sprinkle sesame seeds on top, then flip it over to add fillings like tempura shrimp, cucumber, and avocado on the non-rice side. I roll it up tightly, slice, and serve with a spicy mayo sauce.

What are the typical ingredients in a dynamite roll?

Typically, a dynamite roll includes sushi rice, nori (seaweed paper), tempura shrimp, cucumber, avocado, and sometimes masago or tobiko (fish roe). It’s finished with a spicy mayo made with sriracha and mayonnaise.

Is there a difference between a dynamite roll and a TNT sushi roll?

Yes, a dynamite roll generally refers to sushi that has a spicy flavor profile and may include tempura shrimp wrapped inside. A TNT sushi roll, while also spicy, might have different spicy ingredients or preparations, making it a distinct variant.

How does a dynamite roll differ from a California roll?

A dynamite roll differs from a California roll in both ingredients and spice level. A California roll typically has imitation crab, cucumber, and avocado, and is not spicy. A dynamite roll, on the other hand, includes tempura shrimp and is topped with a spicy sauce.

Can you substitute salmon in a dynamite roll sushi recipe?

Absolutely, I love to get creative with sushi ingredients. You can substitute raw or smoked salmon for tempura shrimp in a dynamite roll if you prefer a different protein.

What’s the secret to creating the perfect fried dynamite roll?

For the perfect fried dynamite roll, ensure your tempura shrimp is crispy. Also, make sure your nori is tightly rolled before slicing.

Additionally, the spicy mayo needs to have the right balance of heat and creaminess to complement the texture of the fried roll.