Dynamite Roll Recipe
Tempura Shrimp, Spicy Mayo, Sesame Seeds
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Ingredients
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Sushi Rice
Tempura Shrimp
Spicy Mayo & Finish
Method
Sushi Rice
- 1
Rinse and Cook Rice
Rinse the short-grain rice under cold water, swirling with your hand, until the rinse water runs nearly clear (about 3–4 rinses). Drain. Combine rinsed rice and 2.25 cups water in a rice cooker or medium pot. If using a pot, bring to a boil, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.
- 2
Season Rice
While rice rests, combine rice vinegar, sugar and kosher salt in a small bowl and stir until sugar dissolves. Transfer cooked rice to a large shallow bowl or wooden hangiri if available. Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting and fanning motions to cool the rice quickly and give it a glossy finish. Cover with a damp towel and keep at room temperature until ready to assemble (do not refrigerate).
Tempura Shrimp
- 3
Prepare Shrimp
Pat shrimp dry with paper towels. Make 3 shallow cuts in the underside (curved side) of each shrimp to prevent curling during frying. Lightly season with 1/2 tsp salt. If shrimp are very large, butterfly or slightly flatten so they lie straight on the nori.
- 4
Make Tempura Batter
In a bowl, whisk the egg yolk into the cold sparkling water. In a separate bowl, combine flour, cornstarch and baking powder. Just before frying, gently fold dry ingredients into the egg-water mixture with a few ice cubes nearby to keep the batter cold. Do not overmix — a few lumps are fine; cold batter yields a light, crisp crust.
- 5
Fry Shrimp
Heat 3–4 cups vegetable oil in a heavy-bottomed pot to 350°F (175°C). Dip each shrimp into the batter, letting excess drip off, and carefully lower into hot oil. Fry in batches (do not overcrowd) until batter is golden and shrimp are cooked through, about 2–3 minutes per batch. Transfer to a wire rack set over a sheet pan or paper towels to drain and keep warm. If desired, briefly reheat shrimp in 375°F oven for 2–3 minutes before assembling to restore crispness.
Spicy Mayo & Finish
- 6
Make Spicy Mayo
In a small bowl, combine Japanese mayonnaise, sriracha and gochujang (if using). Taste and adjust heat: add more sriracha for more heat or a teaspoon of water to loosen if too thick. Reserve about 2 tablespoons of the spicy mayo to drizzle on top after cutting; keep the rest for inside the roll or serving.
- 7
Prepare Nori and Fillings
Place a bamboo mat on a clean surface and set a sheet of plastic wrap over it (optional for easier cleanup). Lay a nori sheet shiny-side down on the mat. With wet hands, spread a thin, even layer of sushi rice over the nori, leaving a 1-inch (2.5 cm) strip at the top edge free of rice to allow sealing. Sprinkle a few toasted sesame seeds evenly over the rice. Carefully flip the nori so the rice side is down and the bare nori side faces up (this makes a uramaki-style roll with rice outside).
- 8
Assemble Roll
Along the edge closest to you, place 4–5 tempura shrimp tails-first in a line (depending on shrimp size), with tails facing the seam side so they will stick out slightly when cut. Add a thin strip of cucumber and a couple slices of avocado alongside the shrimp if using. Drizzle about 1–2 tablespoons of the spicy mayo over the shrimp filling. Using the mat, lift the edge of the nori and roll tightly away from you, pressing gently to form a consistent cylinder, sealing the bare nori edge with a little water.
- 9
Coat and Slice
If desired, spread a thin layer of rice over the outside and press additional toasted sesame seeds to adhere, or leave rice on outside from earlier step. Using a very sharp, wet knife, trim the ends and slice the roll into 8 pieces. Wipe the knife between cuts to keep slices clean and help maintain shape. Drizzle reserved spicy mayo over the cut pieces and sprinkle additional sesame seeds.
- 10
Serve
Arrange Dynamite Rolls on a platter with pickled ginger, wasabi and soy sauce on the side. Serve immediately so tempura shrimp retains crispness.
