Dynamite Lunch Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, swirling until water runs mostly clear (about 3–5 minutes). Drain. Combine rinsed rice and 2.2 cups water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil, cover, then reduce to low and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

Meanwhile, warm 4 tbsp rice vinegar, 2 tbsp sugar and 1 tsp salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a large shallow bowl (a wooden hangiri if available). Gently fold the vinegar mixture into the rice with a wooden paddle or spatula, slicing and fanning to cool to near room temperature (this helps create shine and prevents sogginess). Keep covered with a damp towel until ready to assemble.

Prepare dynamite filling

In a small bowl combine 1 cup shredded crab, 3 tbsp mayonnaise and 1.5 tbsp sriracha. Taste and adjust heat. Fold in 1/2 cup tempura flakes just before assembling to keep them crisp.

Assemble rolls

Place a bamboo rolling mat on a flat surface and lay one nori sheet shiny side down. With wet hands, spread about 3/4 cup sushi rice evenly over the nori leaving a 1-inch strip at the far edge. Sprinkle a few toasted sesame seeds over the rice if desired. Flip the nori (so rice is on the outside) if you prefer an inside-out roll for dynamite; otherwise leave rice inside. On the inner side (or directly on rice if inside-out), line up 2–3 tbsp cucumber matchsticks and a few slices of avocado horizontally about 1 inch from the near edge. Add about 3–4 tbsp of the crab-sriracha mixture across the center. Roll using the mat to form a tight cylinder, applying even pressure. Wet the exposed nori edge to seal. Repeat to make 4 rolls (or 4 pieces per nori depending on cut).

Top and finish dynamite

Slice each roll into 6–8 pieces with a very sharp wet knife (wipe and wet between cuts). Spoon a small dollop of remaining crab-sriracha mixture on top of each piece if desired and sprinkle with additional tempura flakes. Drizzle about 2 tbsp unagi (eel) sauce over the pieces and finish with 1 tbsp toasted sesame seeds.

Assemble inside-out

Lay a bamboo mat and place a sheet of plastic wrap on top (optional). Put a nori sheet shiny side down on the mat. With wet hands, spread about 3/4 cup sushi rice evenly over the nori leaving a 1-inch strip. Press 1–2 tbsp toasted sesame seeds onto the rice if you want sesame outside. Carefully flip the nori so rice faces down on the plastic/wrap. On the nori side, place a line of shredded crab (about 3 tbsp), a row of cucumber julienne (2–3 tbsp) and avocado slices (2–3 slices) near the edge closest to you. Roll tightly with the mat and seal the edge with a little water. Repeat for the remaining nori.

Slice and serve

Using a wet sharp knife, slice each roll into 6–8 pieces, wiping the blade between cuts. Arrange on a platter.

Make spicy salmon mix

In a bowl combine 8 oz finely diced sashimi-grade salmon, 2 tbsp mayonnaise, 1 tsp sriracha and 2 tbsp finely sliced scallions. Stir gently to combine and keep chilled until assembling.

Assemble rolls

Place a nori sheet shiny side down on the bamboo mat. With wet hands, press about 3/4 cup sushi rice onto the nori leaving a 1-inch strip. Flip if making inside-out rolls and press 1–2 tbsp toasted sesame seeds onto outside rice if desired. On the nori side, place about 3–4 tbsp of the spicy salmon mixture across the center. Roll tightly with the mat and seal with water. Repeat for remaining nori.

Slice and top

Slice each roll into 6–8 pieces with a wet knife. Optionally top each piece with a small dot of extra spicy salmon mix or a sliver of scallion.

Arrange Dynamite, California and Spicy Salmon rolls on a serving platter. Provide soy sauce, pickled ginger and wasabi at the side for guests to season to taste. Keep a small dish of neutral oil to wet the knife between cuts to ensure clean slices. Serve immediately for best texture (especially to retain tempura flake crunch).