Dynamite Roll Recipe

Rinse the rice under cold water until the rinse water runs mostly clear (about 3–4 times). Drain and let sit 10 minutes.

Combine the rinsed rice and 2.2 cups water in a rice cooker or heavy pot. Cook according to rice cooker instructions, or bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest covered 10 minutes.

While the rice cooks, combine rice vinegar, sugar, and salt in a small saucepan over low heat just until sugar dissolves; cool to room temperature.

Transfer hot cooked rice to a large shallow bowl. Gently fold in the vinegar mixture with a wooden paddle or spatula using cutting and folding motions to avoid crushing the grains. Fan rice while mixing (or let it cool uncovered) until slightly warm. Keep covered with a damp towel until ready to assemble.

Prepare shrimp: pat dry, make 3 small shallow cuts on the underside of each shrimp to prevent curling. Lightly sprinkle 1/2 tsp salt over shrimp.

Heat neutral oil in a heavy pot or deep fryer to 350°F (175°C). Use a thermometer to maintain temperature.

Make tempura batter: in a bowl, whisk cold egg lightly, then add cold sparkling water. Add the flour, cornstarch and baking powder and mix gently with chopsticks or a fork—do not overmix; a few lumps are fine. Keep batter very cold (place bowl over ice if needed).

Dredge each shrimp lightly in a little flour (shake off excess), then dip into the cold batter to coat evenly.

Fry shrimp in batches for 2–3 minutes until golden and crisp. Do not overcrowd. Transfer to a wire rack or paper towel-lined plate to drain. Let cool slightly, then slice each shrimp in half lengthwise if you prefer inside filling, or leave whole for roll center.

In a small bowl, combine Japanese mayonnaise and Sriracha. Taste and adjust heat by adding more Sriracha if desired. Fold in 1 tablespoon finely sliced green onion.

If using masago/tobiko, mix a small portion into the mayo or reserve to sprinkle on top of the finished roll. Set aside.

Place a sheet of nori shiny side down on the plastic-wrapped bamboo mat. With wet hands, spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch strip at the far edge uncovered to seal the roll. Lightly press rice; sprinkle with a few sesame seeds if desired.

Flip the nori and rice so rice faces down on the plastic (optional—this makes a uramaki/inside-out roll). If making inside-out roll, place a second strip of plastic over rice to protect it while you flip the nori. Alternatively keep rice on the outside for a traditional maki.

On the nori (seaweed) side, arrange two tempura shrimp (or shrimp halves) lengthwise about 1 inch from the near edge. Add a few thin avocado slices and julienned cucumber alongside the shrimp.

Using the rolling mat, roll the nori tightly over the filling, tucking as you roll to form a firm cylinder. Apply gentle pressure with the mat to compress the roll but avoid squashing. Seal the edge with a little water on the exposed nori strip.

If rice is on the outside, spread a thin layer of spicy mayo across the top of the roll and sprinkle with masago/tobiko and remaining sliced green onion. For extra presentation, pipe additional spicy mayo along the top in a zigzag.

Using a very sharp, lightly oiled knife, slice the roll into 8 pieces. Wipe the knife clean and re-oil between cuts to ensure clean slices.

Arrange pieces on a plate and serve immediately with soy sauce, pickled ginger and wasabi on the side.

Garnish each piece with a small dollop of spicy mayo and a pinch of masago or a sprinkle of sliced green onion. Serve promptly so the tempura remains crisp.

Leftover rice should be refrigerated and used within 24 hours; tempura is best eaten fresh.