How to Make the Perfect Dynamite Roll (Better Than Takeout!)
This Dynamite Roll is spicy, creamy, and crunchy with shrimp, avocado, and cucumber, all finished with a drizzle of spicy mayo. Make restaurant-quality sushi at home in about 40 minutes and customize the heat to taste.
Ingredients
- 1 cup uncooked sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 full sheets nori
- 6 ounces cooked shrimp chopped
- 3 tablespoons mayonnaise
- 1 to 2 tablespoons sriracha to taste
- 1 small avocado sliced
- 1/2 small cucumber julienned
- 1 tablespoon toasted sesame seeds
- 1/4 cup tempura flakes optional for topping
- Spicy mayo for drizzling
- Soy sauce for serving
Instructions
- Rinse the sushi rice until the water runs clear. Cook with the water in a rice cooker or on the stovetop.
- In a small bowl, stir together rice vinegar, sugar, and salt until dissolved. Fold into the hot rice, then cool to room temperature.
- Mix chopped shrimp with mayonnaise and sriracha until creamy and well coated.
- Place a sheet of nori on a bamboo mat, shiny side down. With wet hands, spread a thin, even layer of rice over the nori, leaving a 1 inch border at the top.
- Flip so the rice is against the mat if making an inside out roll, or keep as is for a classic roll.
- Arrange a line of shrimp mixture, cucumber, and avocado across the center.
- Roll tightly using the mat, applying gentle pressure to seal.
- With a sharp, wet knife, slice into 6 to 8 pieces.
- Top with sesame seeds and optional tempura flakes. Drizzle with spicy mayo and serve with soy sauce.
Notes
- Use short grain sushi rice for proper stickiness.
- Wet your fingertips and knife to prevent sticking.
- Do not overfill the roll to keep it intact.
- For gluten free, use gluten free soy sauce and check labels on sriracha and tempura flakes.
- Protein swaps: spicy tuna or salmon work well.
- Vegetarian option: crispy tofu or tempura sweet potato with spicy mayo.