Description
This Dynamite Roll recipe offers an easy and creamy flavor explosion that’s perfect for recreating restaurant-style sushi at home. Combining tender imitation crab, creamy avocado, crisp cucumber, and crunchy tempura shrimp wrapped in sushi rice and nori, it’s finished with a drizzle of spicy mayo and unagi sauce for the perfect balance of heat and sweetness.
Ingredients
Scale
Rice and Seaweed
- 2 cups sushi rice
- 8 sheets toasted nori seaweed
- Toasted sesame seeds
Filling
- 8 oz imitation crab sticks
- 3 Tbsp Japanese mayonnaise
- 1 ripe avocado
- 1/2 English cucumber
- 16 tempura fried shrimp
Sauces and Garnishes
- Unagi sauce
- Spicy mayo (Japanese mayonnaise mixed with sriracha to taste)
- Soy sauce (for serving)
- Wasabi (for serving)
Instructions
- Cook the rice: Prepare sushi rice in a rice cooker according to package instructions, then allow it to cool to room temperature to make handling easier and prevent sogginess in the roll.
- Mix the filling: Chop the imitation crab sticks finely and combine them with Japanese mayonnaise in a bowl, creating a creamy filling that complements the other ingredients.
- Prepare the bamboo mat: Wrap your bamboo sushi rolling mat in plastic wrap to prevent sticking and make cleanup simple after rolling.
- Set the nori: Lay one sheet of toasted nori on the bamboo mat with the shiny side facing down. Trim the nori if you prefer smaller rolls or to fit your mat better.
- Spread the rice: Wet your hands to prevent sticking and evenly spread a handful of sushi rice over the nori sheet, covering it completely.
- Add sesame seeds and flip: Sprinkle toasted sesame seeds over the rice to add texture and flavor, then carefully flip the nori sheet so that the rice is facing down on the plastic wrap side of the mat.
- Layer the filling: Arrange the crab mixture, thinly sliced cucumber, avocado slices, and tempura fried shrimp in a line across the nori closest to you, preparing it for rolling.
- Roll it up: Use the bamboo mat to roll the sushi away from you, tucking in the filling tightly as you go to maintain a compact roll.
- Slice the roll: With a sharp knife moistened in water to prevent sticking, cut the sushi roll into 8 evenly sized pieces for ideal serving portions.
- Drizzle and serve: Finish by drizzling spicy mayo and unagi sauce over the sushi rolls. Serve with soy sauce and wasabi on the side for dipping and an extra kick.
Notes
- Use a rice cooker for perfectly cooked sushi rice every time.
- Substitute imitation crab with real crab or shrimp for more authentic flavor.
- Japanese mayonnaise provides the best taste but regular mayo can be used as a substitute.
- Mango can replace avocado for a sweeter twist.
- Japanese cucumber enhances authenticity but English cucumber works well.
- Use black sesame seeds to add visual contrast and earthier flavor.
- If unagi sauce is unavailable, teriyaki sauce can be used as an alternative.
- To make spicy mayo, mix Japanese mayo with sriracha according to your preferred heat level.
- Ensure tempura fried shrimp are straight before frying for easier rolling.
- Keep a bowl of water nearby when slicing sushi to keep the knife clean and prevent rice from sticking.
