Description
This Dynamite Roll recipe delivers a delightful combination of crispy tempura shrimp, creamy avocado, and flavorful imitation crab meat wrapped in sushi rice and nori, finished with spicy mayo and unagi sauce for a tasty sushi experience at home.
Ingredients
Units
Scale
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
- Make the sushi rice: Make the sushi rice according to the recipe. I highly recommend making the rice in a rice cooker. Then let it cool. Note: my sushi rice recipe makes 8 rolls. But you can cut this in half if needed.
- Prepare crab mixture: Finely chop 8 oz of imitation crab meat and place it into a bowl and mix it with 3 Tbsp of kewpie Japanese mayonnaise. Then set it aside.
- Prepare sushi mat: Now wrap your bamboo sushi mat in plastic wrap. This will make your life a lot easier then it comes to clean up.
- Set up nori: Place 1 sheet of toasted nori seaweed on top off the sushi mat and cut off 1/4 of it with scissors. You don’t have to do this but I find that if you use the full sheet, you end up with too much rice vs filling.
- Spread sushi rice: Now wet your hands in a bowl of water and grab a handful of rice and begin spreading a thin even layer of sushi rice on top of the seaweed. Be careful not to press on the rice too hard, or you’ll end up with a mashed up mess. Continuously wetting your hands will prevent the rice from sticking to your fingers.
- Add sesame seeds and flip: Now sprinkle toasted white sesame seeds along with black sesame seeds on top of the rice. Then flip the entire sheet of seaweed over.
- Add fillings: Now, in the middle of the seaweed, add about 1 oz of the imitation crab meat mixture, a few strips of cucumber, and two slices of avocado, and 2 tempura fried shrimp (tails off).
- Roll sushi: Now, this is the tricky part. While turning in the front of the nori with the sushi mat, slightly compress the inner ingredients. Keep rolling the sushi with the sushi mat, making sure to keep the roll tight.
- Slice roll: Place the sushi roll onto a cutting board and use a sharp wet knife, cut the sushi into 8 equal pieces. I usually wet the knife before each slice.
- Serve: Then top with spicy mayo and unagi sauce, and serve with soy sauce and wasabi.
Notes
- Use a rice cooker for the sushi rice for best results.
- Wrap the bamboo sushi mat in plastic wrap for easier cleanup.
- Wet your hands and knife to prevent sticking while shaping and cutting sushi.
- Cut nori sheets to prevent too much rice compared to filling.
