Dynamite Roll Recipe

Rinse and cook rice

Rinse the short-grain rice under cold water, swirling and pouring off water until it runs nearly clear (about 4–5 rinses). Drain and let rest 15 minutes. Combine rinsed rice and 1.6 cups water in a rice cooker or small saucepan. Cook according to rice cooker instructions or bring to a gentle boil, cover, reduce heat to low and simmer 15 minutes. Turn off heat and let sit covered 10 minutes.

Season rice

While rice cooks, mix rice vinegar, sugar and salt until dissolved. Transfer hot cooked rice to a large shallow bowl or hangiri. Using a rice paddle or spatula, gently fold the vinegar mixture into the rice with cutting and fanning motions to cool slightly and make glossy, sticky sushi rice. Do not mash. Cover with a damp towel and keep at room temperature until assembly.

Prepare filling

In a small bowl mix shredded crab with 3 tbs Japanese mayonnaise and 1 tsp sriracha until evenly combined. Taste and adjust spice. Seed and cut cucumber into long thin julienne strips (about 1/8" thick). Slice avocado lengthwise into 6–8 thin slices and brush lightly with a few drops of lemon juice (optional) to prevent browning.

Prepare rolling station

Place a bamboo sushi mat on a clean work surface and cover it with plastic wrap for easy cleaning. Have a small bowl of water nearby to wet hands to prevent rice sticking. Place one nori sheet shiny side down on the mat.

Spread rice on nori

Wet hands and grab about half of the prepared sushi rice (about 0.75 cups). Gently spread rice evenly over the nori, leaving a 1-inch border along the far edge. Sprinkle 1/2 tsp sesame seeds and 1 tbsp tempura flakes (if using) over the rice for texture.

Flip nori (inside-out style)

Carefully flip the nori sheet over so the rice side is down on the plastic wrap. This sets up an inside-out roll (uramaki).

Add fillings and roll

Across the center of the nori (rice side down), lay a strip of crab mixture (about half of the filling for one roll), cucumber julienne (about 2 tbs worth) and 3–4 avocado slices. Using the bamboo mat, lift the near edge and roll firmly but gently, tucking the filling and forming a tight roll. Squeeze the mat gently to shape. Repeat for the second nori sheet with remaining rice and filling.

Coat roll (optional)

If you want extra crunch, sprinkle additional tempura flakes or panko on the rice side before flipping the nori. Toast panko lightly in a dry pan until golden and press onto rice for a crunchy exterior.

Slice rolls

Using a very sharp knife dipped in water and wiped dry between cuts, slice each roll into 8 even pieces. Clean the blade between slices to keep neat edges.

Make dynamite sauce

In a small bowl combine 4 tbs spicy mayo, 1/2 tsp toban djan or gochujang (if using), 1 tbs thinly sliced green onions and 1 tbs panko. Stir until uniform. The sauce should be creamy and slightly thick. Taste and adjust heat or sweetness as desired.

Top rolls

Spoon or pipe a generous dollop (about 1/2–1 tbs) of the dynamite sauce on top of each sliced piece of roll so each piece has a portion of topping. Sprinkle an extra pinch of toasted sesame seeds and a few panko crumbs on top.

Optional quick broil

For a warm, slightly charred dynamite finish, place the topped sushi pieces on a baking sheet and broil 2–3 inches from the heat for 40–60 seconds just until the sauce begins to bubble and brown lightly. Watch closely to avoid burning. Remove and let cool 30 seconds before serving.

Finish with eel sauce

Drizzle about 1 tbs eel sauce across the plated rolls for a sweet-savory accent (optional). Garnish with remaining sliced green onion.

Arrange the dynamite roll pieces on a serving plate with pickled ginger, a small mound of wasabi and soy sauce on the side. Serve immediately while the rice is at room temperature and the topping is warm (if broiled).