Dynamite Roll Sushi (Easy Recipe)

Dynamite roll sushi is a staple at any Japanese or sushi restaurant, and it’s easy to see why. Crispy tempura shrimp, cool cucumber and creamy avocado make the perfect pairing!

If you go to Japan, don’t expect to find this recipe on the menu. That’s because the dynamite roll is actually a Western invention. So it’s not traditional Japanese appetizers cuisine, but it is still undeniably delicious.

The common misconception about sushi is that it’s too difficult to make at home. But with a bit of patience, and some tools like a rolling mat, anyone can make this recipe. If you’ve always wanted to try making sushi, give this dynamite sushi roll recipe a shot.

Picking the Best Dynamite Roll Sushi Ingredients

Rice

Sushi rolls are made using short-grain rice. This includes varieties like arborio and sushi rice (known as Japonica rice).

Short-grain rice is more glutinous than long-grain varieties like basmati. This allows the grains to stick together, and makes it easier to eat with chopsticks.

In Japan, Japonica rice is the most commonly eaten variety. It is predominantly grown in Japan and Korea, and is the perfect short and sticky texture for sushi.

Avocados

Hass avocados are a tasty and popular variety, known for their creamy texture. But the most important thing about any avocado is that it’s nice and ripe.

To pick a ripe avocado, choose one that has a dark skin. Gently squeeze the avocado, and if you can make an indent, it is ready to eat.

Shrimp

Shrimp tempura is deep fried and has a crispy coating. It gives this sushi a rich flavor, and a delicious chewiness.

There are a few ways to get your hands on tempura shrimp. Either you can make it yourself by battering and deep frying shrimp. Or, you can order it at a Japanese restaurant.

You might be able to find shrimp tempura or tempura prawns in the frozen section at your grocery store. If not, then any battered shrimp you can get your hands on will work.

Cucumber

Cucumbers provide dynamite sushi with a crisp coolness that contrasts with the starchy tempura. Some varieties require you to peel the skin, and others can be eaten with the skin on.

English and Japanese cucumbers have thin skins that are ok to eat. They actually give the cucumber a nice crunchiness. Usually these types of cucumber are used in sushi rolls.

For this recipe I’m peeling the cucumber, so you can choose a variety with a thicker skin. Usually thicker skinned cucumbers also need to be seeded.
Japanese Mayonnaise

The most common mayonnaise used in Japanese dishes is Kewpie mayonnaise. This product is made in Japan and uses egg yolks for a more rich umami flavor. You’ll recognize it by its yellow, almost custard-like color.

Kewpie mayonnaise may be hard to find, depending on where you live. In which case, regular mayonnaise will work just as well.

Seaweed Sushi Sheet (Nori Sheet)

Seaweed is the ingredient that holds everything together in this dish. You can sometimes find it under its Japanese name “nori”.

Seaweed has a salty, umami flavor, and is unique because it changes texture once it’s moistened. This makes it perfect for molding around sushi fillings.

Make sure you buy sushi seaweed, not the flavored variety. Sushi seaweed is sold in big square sheets, and usually comes unseasoned.

Tips and Tricks for Making Dynamite Roll Sushi

• Wet your hands before you touch the rice, or else it will stick to you. You can even keep a bowl of water next to you while you work.


• Don’t overstuff your sushi rolls! If you try to cram too much in, the sushi won’t stay together.


• Pick fresh ingredients to go in your sushi rolls. The best tasting sushi is crisp and fresh. If you can, buy fresh shrimp and batter it yourself.


• Cut your sushi with a wet knife. This keeps the rice and other ingredients from clinging to the knife. A sharp, wet knife will ensure your sushi cuts cleanly.


• Line your bamboo rolling mat with plastic. This will help keep your mat clean, and prevent rice from getting stuck to it.


• Roll your sushi with a towel if you don’t have a bamboo mat. Just make sure you use plastic in between the towel and the sushi.


• Handle the rice lightly. Sushi rice needs to have some air between the grains, since it is so glutinous. If you overwork it, the rice will turn into a gummy mess.

Method

To prepare the ingredients:

1. Make The Sushi Rice
   

   Pour the uncooked rice into the rice cooker pot and rinse with water. Repeat several times until the water runs clear. Then, cook the rice according to the rice cooker directions.
   



2. Boil Vinegar with Sugar
   

   Mix the sugar, salt and vinegar together in a small pot. Simmer over medium heat until the sugar is fully dissolved.
   



3. Mix in the Rice
   

   Add the cooked rice to a large bowl. Pour the sugar and vinegar mixture over the rice. Stir to combine.

   To make the rice cool faster, you can spread it out on a plate. Just place a wet cloth overtop so it doesn’t dry out.
   



4. Cut the Vegetables
   

   Remove the seeds from the cucumber and cut it into long sticks. Cut the avocado into wedges.



5. Toast Sesame Seeds
   

   Place the white sesame seeds on a tray and spread them out evenly. Let them toast in the oven for about 5 minutes, or until golden brown.
   



6. Prepare the Shrimp Tempura
   

   If you have bought pre-made shrimp tempura, you can heat them in the oven until they’re crispy.

   You can also use the air fryer to cook frozen shrimp tempura. This will give you a crunchier texture without drying them out.
   

To make the sushi roll:

1. Spread Rice over the Seaweed
   

   Place your seaweed sheet on your rolling mat. Take your cooled rice and spread it evenly over the seaweed. Remember to wet your hands during this step, or else the rice will stick to you.

   Add a sprinkle of the toasted sesame seeds on top of the rice.
   



2. Flip the Sushi Upside Down
   

   Carefully flip the seaweed sheet over, so the rice is now face down on the rolling mat. We are making a reverse sushi roll, so the rice will be on the outside of the roll.
   



3. Arrange the Fillings
   

   All your fillings should be arranged about 1 inch from the bottom of the seaweed sheet. Don’t place the ingredients in the middle, or you won’t be able to roll it properly.

   Start by arranging your tempura shrimp in a line. Place the cucumber sticks and the avocado wedges on top of the shrimp. Drizzle with the Japanese mayonnaise.
   



4. Roll the Sushi
   

   Start from the bottom of the roll, where all the ingredients are lined up. Use the rolling mat to help you tightly roll the sushi from the bottom to the top. Remove the sushi mat.
   



5. Cut into Pieces
   

   Move your sushi roll to a cutting board. Wet a sharp knife and use it to cut the sushi roll into 8 pieces. The best technique is to slowly move the wet knife back and forth, and don’t use too much pressure.
   



6. Drizzle with Mayonnaise and Serve
   

   Serve your sushi on a small platter and drizzle with some extra Japanese mayonnaise. You can add more sesame seeds if you like, or even a sprinkle of fish roe.

   Serve with pickled ginger, wasabi and a small dish of soy sauce for dipping.

More Roll Sushi Recipes You’ll Love

• Volcano Roll Sushi
• Alaska Roll Sushi

Ingredient Substitutions

If you like your sushi spicy, mix some sriracha into the mayonnaise to make a spicy mayo. This is sometimes called a “spicy dynamite roll” in restaurants.

If you’re not a fan of avocado or cucumber, you can use any other vegetables you prefer. Carrots add a nice pop of color and some crunchiness. Green onion and pickled radish also add a nice savory flavor.

The dynamite roll is just one of hundreds of varieties of sushi out there! If you enjoyed this recipe, try making it using tuna or salmon next time.