Spicy Tuna Dynamite Roll Recipe

Rinse 1 cup uncooked sushi rice under cold water until water runs clear. Cook according to package directions to yield about 2 cups cooked rice (or use 2 cups pre-cooked).

While rice is hot, transfer to a shallow bowl. Gently fold in 2 tablespoons rice vinegar, 1 teaspoon sugar and 1/2 teaspoon kosher salt. Fan and cool to room temperature, loosely covering to prevent drying (about 15–20 minutes).

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tsp gochujang, 1 tsp sriracha, 1/2 tsp sesame oil, 1/2 tsp soy sauce, 1 tsp rice vinegar and 1 tsp fresh lime juice until smooth.

Stir in 1 tablespoon finely minced scallion. Taste and adjust heat or salt. Reserve 2 tablespoons for drizzling and set the rest aside for topping the fried shrimp and tuna.

If shrimp are not already cooked, butterfly or flatten shrimp, season lightly with salt, dip in beaten egg (not listed separately; use 1 egg if needed), then coat with panko. Heat about 1 cup neutral oil in a skillet over medium-high heat until shimmering (or 350°F if deep-frying).

Fry shrimp 1–2 minutes per side until golden and cooked through, turning once. Transfer to a paper-towel-lined plate to drain. Trim to length to fit roll (about 2–2.5 inches each).

If using pre-cooked panko shrimp, simply reheat in a 400°F oven 4–6 minutes to crisp, then drain and trim.

In a small bowl, combine 3 oz finely diced ahi tuna with 1/4 tsp sesame oil, 1/2 tsp soy sauce, 1/2 tsp gochujang, 1 tsp thinly sliced scallion and 1/4 tsp toasted sesame seeds. Mix gently and refrigerate until assembly.

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

With wet hands, spread about 1/4 cup seasoned sushi rice evenly over the soy paper, leaving a 1/2-inch strip at the top edge clear to seal.

Along the bottom third of the rice, lay 3 panko-crusted shrimp in a row, then a few slices of avocado and a thin strip of cucumber (use remaining shrimp and fillings for second roll if making two). Sprinkle 1/4 teaspoon toasted sesame seeds over the rice.

Using the mat, roll firmly but gently from the shrimp edge, tucking the filling and sealing the top edge with a little water. Use the mat to shape into a tight cylinder. Repeat to create a roll that yields 8 pieces (you may make two smaller rolls depending on soy paper size).

Using a very sharp wet knife, trim ends then cut roll into 8 equal pieces. Wipe knife between cuts for clean slices.

Place about 1 teaspoon of the prepared tuna mixture on top of each sushi piece.

Spoon or pipe a small dollop (about 1/2 teaspoon) of the reserved gochujang dynamite sauce over the tuna.

Optionally torch the sauce briefly with a kitchen blowtorch to lightly char the top (about 1–2 seconds per piece) to create a warm creamy finish, or leave raw.

Arrange 8 pieces on a plate. Drizzle any extra gochujang sauce around the plate and sprinkle remaining toasted sesame seeds.

Serve immediately with pickled ginger and wasabi on the side.