Salmon Dynamite Roll Recipe

Rinse and cook rice

Rinse 2 cups short-grain sushi rice under cold water until runoff is mostly clear (3–4 rinses). Drain, then combine rice and 2.25 cups water in a rice cooker or pot. If using a pot, bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Make seasoning and mix

While rice cooks, combine 3 tbsp rice vinegar, 1.5 tbsp sugar and 1 tsp salt in a small saucepan or bowl; warm gently if needed to dissolve sugar and salt. Transfer cooked rice to a large, shallow nonreactive bowl. Pour seasoning over rice and fold gently with a wooden spoon or rice paddle to combine and cool. Fan the rice as you fold to help it glaze and reach room temperature (about 10–15 minutes). Keep covered with a damp towel to prevent drying until ready to assemble.

Prepare fillings

Slice 10 oz sashimi-grade salmon into 1/4-inch strips (about 4–5 inches long) for the roll interior. Shred or flake 4 oz imitation crab. Peel and slice the avocado into thin long strips. Julienne the cucumber into thin sticks, removing seeds if necessary. In a small bowl, gently toss shredded crab with 1.5 tbsp mayonnaise and 1/2 tsp sesame oil; set aside.

Set up rolling station

Wrap the bamboo mat in plastic wrap to prevent sticking. Place a sheet of nori shiny side down on the mat. With wet fingertips (to prevent sticking), spread a thin, even layer of sushi rice over the nori covering about 3/4 of the sheet closest to you, leaving the far edge (top 1/2 inch) clear for sealing. Sprinkle a little toasted sesame seed or masago over the rice if desired.

Assemble roll

Flip the nori so rice faces down on the mat (for inside-out roll). If you prefer traditional inside-nori roll, keep rice on outside—this recipe is commonly inside-out. Lay a line of salmon strips, crab mixture, avocado slices and cucumber sticks across the near edge of the nori (closest to you). Begin rolling by lifting the edge of the mat, tucking the fillings tightly, and rolling forward to form a compact cylinder. Press gently but firmly to seal. Repeat to make 4 rolls. Wipe your knife with a damp cloth between cuts and slice each roll into 8 pieces (total about 32 pieces).

Make dynamite mix

In a bowl, finely dice 6 oz sashimi-grade salmon into small uniform pieces. Combine with 1/2 cup mayonnaise, 1 tbsp sriracha, 1 tbsp softened cream cheese (optional), 1/2 tsp soy sauce and 1 tbsp thinly sliced scallions. Mix until fully combined and taste; adjust sriracha or mayo to your heat/creaminess preference. Stir in 2 tbsp masago or tobiko if using. Chill briefly (5–10 minutes) if mixture has warmed.

Top rolls and broil

Preheat your oven broiler to high (or use a culinary torch for direct charring). Place sliced rolls on an oven-safe tray lined with parchment. Using a spoon, place a generous teaspoon of the dynamite mixture on top of each roll piece, creating small mounds. Place tray under broiler about 4–6 inches from heat for 45–90 seconds until topping is bubbly and edges just begin to brown — watch closely to avoid burning. If using a torch, torch evenly until the topping is lightly charred and warmed through.

Finish and garnish

Remove tray from oven. Sprinkle toasted sesame seeds and additional thinly sliced scallions on top. Optionally add a small dot of masago for color. Let cool 1–2 minutes so topping sets slightly before serving.

Arrange the Salmon Dynamite rolls on a serving platter. Serve with soy sauce, pickled ginger and wasabi on the side. Provide chopsticks and enjoy immediately while the topping is warm and creamy.