Dynamite Crunch Roll Recipe

Rinse and cook rice

Rinse 2 cups short-grain sushi rice under cold water until the rinse water runs nearly clear (about 4–6 rinses). Drain and combine rice with 2.25 cups water in a rice cooker or heavy saucepan. Cook according to your rice cooker's directions or bring to a boil, then reduce to low, cover, and simmer 15 minutes. Remove from heat and rest, covered, 10 minutes.

While rice cooks, combine 4 tbs rice vinegar, 2 tbs granulated sugar, and 1 tsp salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Let cool slightly.

Transfer hot cooked rice to a large wooden or nonreactive bowl. Gently fold in the vinegar mixture with a rice paddle or spatula, using a cutting-and-fanning motion to separate grains and cool rice to body temperature. Cover with a damp towel and set aside.

Prepare spicy tuna filling: in a bowl, combine 8 oz minced sushi-grade tuna with 4 tbs mayonnaise, 1 tbs sriracha (adjust to heat preference), 1 tbs finely sliced scallion, and 1 tsp toasted sesame seeds. Mix until evenly combined. Taste and adjust seasoning; refrigerate until ready to assemble.

Prepare vegetables and avocado: cut 0.5 cup English cucumber into julienne strips, thinly slice 1 avocado and set on a plate with a squeeze of lime or a light brush of rice vinegar to prevent browning.

Lay out 1 full nori sheet shiny side down on a bamboo rolling mat lined with plastic wrap. With wet hands, spread about 0.5 cup of seasoned sushi rice into an even layer covering the nori, leaving a 1-inch strip at the top edge free of rice for sealing.

Sprinkle a thin layer (about 1–2 tbs) of tempura flakes across the center of the rice to add crunch inside the roll.

Place a line of julienned cucumber and a few slices of avocado along the center, then mound about 2 oz (roughly 1/4 of the spicy tuna mixture) lengthwise over the vegetables.

Starting at the bottom edge nearest you, use the bamboo mat to roll the nori over the filling, applying gentle pressure to form a tight cylinder. Continue rolling until sealed; use the exposed 1-inch nori strip to close the roll, moistening lightly with water if needed. Repeat to make 4 rolls (or 8 smaller rolls), dividing ingredients evenly.

Optional — for inside-out style: before adding rice, place nori on mat, spread rice on top, then flip nori so rice is on outside. Proceed with tempura flakes, cucumber, avocado and tuna as above.

Toast and prepare panko: heat a small skillet over medium heat, add 1 tsp neutral oil and 0.75 cup panko. Toast, stirring constantly, until pale golden and fragrant, about 2–3 minutes. Remove from heat and cool.

Mix sauce base: in a bowl combine 1 cup mayonnaise, 2 tbs sriracha, 1 tbs sweet chili sauce, 1 tsp soy sauce, 1 tsp lime juice, 0.5 tsp garlic powder and 1 tbs finely chopped scallion. Stir until smooth.

Fold in toasted panko and 0.5 cup tempura flakes to the sauce to create a crunchy dynamite topping. If you prefer a looser sauce for drizzling, reserve half the panko and flakes and fold the rest in; sprinkle remaining on top after broiling.

Optional hot finish: preheat broiler to high. Place rolled sushi on a baking sheet lined with foil. Spoon a generous layer (about 1–2 tbs per slice) of dynamite topping across the top center of each roll piece (see slicing step). Broil 10–25 seconds, watching closely, until the topping is warm and slightly browned but not scorched. Remove promptly.

Slice rolls: using a very sharp wet knife, cut each roll into 8 equal pieces. Wipe knife between cuts to keep clean slices. Arrange pieces on a platter with the seam side down.

Top each slice with a small spoonful (about 1/2–1 tbs) of the dynamite crunchy sauce. If you reserved extra panko or tempura flakes, sprinkle them over the sauced pieces for additional texture.

Garnish with extra sliced scallion, a light dusting of toasted sesame seeds, and a few extra tempura flakes. Serve immediately with pickled ginger, wasabi, and soy sauce on the side.

Leftover storage: store leftover sauce separately in an airtight container in the refrigerator up to 3 days (panko will soften). Keep uncut rolls wrapped tightly and refrigerated up to 24 hours for best texture.