Description
Experience the explosion of flavors in a homemade Dynamite Roll, featuring crunchy shrimp, creamy avocado, and a delightful blend of textures that will elevate your sushi game right in the comfort of your own kitchen.
Ingredients
2 cups short-grain sushi rice (use for sticky texture)
8 sticks imitation crab sticks (or substitute with real crab meat)
1 cup Japanese mayonnaise (Kewpie mayo recommended)
1 medium avocado (ripe for creaminess)
1 medium English cucumber or Persian cucumber
5 sheets toasted nori seaweed for wrapping
2 tablespoons toasted sesame seeds (for crunch)
1 tablespoon black sesame seeds (optional garnish)
8 pieces tempura fried shrimp (for crunch inside the roll)
2 tablespoons unagi sauce (for topping)
2 tablespoons spicy mayo (adjust for spice preference)
Instructions
- Rinse and cook sushi rice in a rice cooker until fluffy. Allow it to cool to room temperature.
- Chop imitation crab sticks into small pieces. Combine with Japanese mayonnaise in a bowl and stir until well coated.
- Cover your bamboo sushi mat with plastic wrap and place it on a flat surface.
- Lay a sheet of toasted nori on the sushi mat, shiny side down. Trim the edges if needed.
- Wet your hands and spread sushi rice evenly over the nori, leaving about an inch at the top uncovered.
- Sprinkle toasted sesame seeds evenly over the rice.
- Flip the nori and add the crab mixture, cucumber, avocado, and tempura shrimp in the center.
- Starting from the bottom, roll the sushi away from you, applying slight pressure to keep it tight.
- With a sharp, wet knife, slice the roll into 8 pieces. Drizzle with spicy mayo and unagi sauce to taste.
Notes
Substitute tempura shrimp with other proteins like grilled shrimp, crab, or even tofu for a vegetarian option.
If you prefer a milder taste, use sweet chili sauce instead of spicy mayo.
Consider adding extra vegetables like thin slices of carrots or pickled radish for added crunch and color.
Sushi is best enjoyed fresh, but if you have leftovers, store the rolls in an airtight container in the refrigerator for up to 24 hours. It’s ideal to eat the rolls within the same day.
While you can use any mayonnaise, Kewpie mayo is preferred for its creamy texture and tangy flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Sushi
- Method: Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll (8 pieces)
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg
