Spicy Tuna Dynamite Roll Recipe

If not already cooked, prepare 2 cups cooked short-grain sushi rice following package instructions. While still warm, combine 2 tbsp rice vinegar, 1 tsp sugar and 1/2 tsp salt; gently fold into rice with a rice paddle or spatula to avoid mashing. Spread rice in a shallow bowl to cool to room temperature (fan gently if desired).

Keep the rice covered with a damp cloth to prevent drying while you prepare other components.

In a small bowl, whisk together 3 tbsp mayonnaise, 2 tsp gochujang, 1/2 tsp sriracha (optional), 1/2 tsp sesame oil, 1/2 tsp lime juice and 1/2 tsp honey (or sugar) until smooth. Taste and adjust heat/sweetness. Refrigerate until assembly.

Pat prawns dry with paper towels and season with 1/4 tsp salt and 1/4 tsp black pepper.

Set up a dredging station: place 1 tbsp flour in one shallow bowl, beaten egg in a second bowl, and 3 tbsp panko breadcrumbs in a third bowl.

Lightly coat each prawn in flour, dip into beaten egg, then press into panko to coat evenly. Repeat until all prawns are coated.

Heat 3 tbsp neutral oil in a nonstick skillet over medium-high heat. When oil shimmers, add prawns and cook 1–2 minutes per side until golden and cooked through (prawns should be opaque and firm). Transfer prawns to a paper towel-lined plate to drain.

When slightly cooled, chop each panko prawn into 2–3 pieces to make it easy to roll and distribute inside the sushi roll.

Place the diced ahi tuna in a small bowl. Add 1 tsp soy sauce, 1/2 tsp sesame oil, 1/2 tsp rice vinegar, 1/2 tsp toasted sesame seeds and a pinch of salt. Gently toss to combine, then chill briefly (5–10 minutes) while assembling to keep tuna firm.

Place a bamboo sushi mat on a clean surface and cover with plastic wrap. Lay one sheet of sesame soy paper on the mat, shiny side down.

With slightly wet hands, spread about 1/2 cup seasoned sushi rice evenly over the soy paper in a rectangular strip about 1/2 inch thick, leaving a 1-inch border along the far edge.

Along the near edge of the rice (closest to you), arrange: a strip of julienned cucumber (about 2–3 tbs), 2–3 slices of avocado, and pieces of panko-crusted prawn (use half of the prawn pieces per roll so you get even distribution).

Drizzle about 1 tsp of the gochujang sauce over the prawn pieces (reserve remaining sauce for topping).

Lift the edge of the mat and begin to roll tightly away from you, applying even pressure so the soy paper adheres and forms a firm roll. Seal the far edge with a little water if needed.

Repeat to make the second roll with remaining ingredients (you should have 2 rolls total, enough for 2 servings).

Using a sharp chef's knife dipped in water (wipe between cuts), slice each roll into 6–8 pieces. Arrange on a plate.

Top each piece with a small spoonful of the seasoned ahi tuna (divide tuna evenly across pieces). Finish with a small dollop of remaining gochujang sauce, a sprinkle of toasted sesame seeds and microgreens or thinly sliced scallions for garnish.

Serve immediately with soy sauce, pickled ginger and wasabi on the side if desired. Consume fresh for best texture.