Classic Roll Combo Recipe

Cook rice

Rinse the sushi rice under cold water until the water runs nearly clear (about 4–5 rinses). Drain. Combine rinsed rice and 2.25 cups water in a rice cooker or a saucepan. If using a saucepan: bring to a boil, reduce to a low simmer, cover and cook 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, combine rice vinegar, sugar and salt in a small saucepan over low heat just until sugar dissolves; do not boil. Transfer cooked rice to a wide shallow bowl (or hangiri) and gently fold in the seasoned vinegar with a wooden paddle or spatula using cutting and folding motions. Fan or allow to cool to room temperature until slightly warm (20–30 minutes). Keep covered with a damp towel to prevent drying.

Place nori sheets on a clean dry surface. Crack the egg into a small bowl and beat lightly for dynamite batter. Put the flour in another small bowl and panko in a shallow bowl. Warm oil for frying to 350°F (175°C) in a medium pot (use a thermometer).

Prepare fillings

Cut the cucumber into long thin sticks (remove seeds if watery). Slice avocado in half, remove pit, slice lengthwise into strips. If using imitation crab, shred into strips; if using real crab, flake into bite-sized pieces. Mix 2 tablespoons mayonnaise lightly with the crab if desired.

Assemble

Place a nori sheet shiny-side down on a bamboo mat lined with plastic. With wet hands, take about 3/4 cup of prepared sushi rice and evenly spread it over the nori leaving a 1/2-inch bare strip at the far edge. Sprinkle 1/2 tablespoon toasted sesame seeds over the rice. Carefully flip the nori so rice is down on the mat and the nori surface is facing up (inside-out roll). Place a line of crab, 2–3 avocado slices and a few cucumber sticks across the near edge. Use the mat to roll tightly into a cylinder, sealing the exposed nori edge with a little water. Repeat to make 2 rolls.

Cut & finish

Using a very sharp knife wetted with water, cut each roll into 8 pieces (wipe the blade between cuts to keep clean edges). Arrange on a plate.

Prepare dynamite filling

If using raw shrimp: chop shrimp into bite-sized pieces. In a bowl combine chopped shrimp, 3 tablespoons Japanese mayonnaise, 1 teaspoon sriracha (adjust to taste), and finely sliced green onions (reserve a little for garnish). Mix until coated. For a crunchy dynamite, pat the mixture slightly, dust with 1 tablespoon flour, dip briefly in beaten egg, then press into panko so it holds a light crust.

Fry dynamite pieces

Carefully add the panko-coated shrimp pieces to the hot oil in small batches and fry until golden and cooked through, about 1–2 minutes. Remove with a slotted spoon to a paper towel-lined tray to drain.

Assemble roll

Place a nori sheet on the mat, spread 3/4 cup sushi rice on the nori leaving a 1/2-inch strip. Flip rice-side down. Place 3–4 fried dynamite shrimp pieces and a line of sliced cucumber or avocado along the near edge. Roll tightly with the mat and seal with a little water. Make 2 rolls.

Cut & garnish

Cut each roll into 8 pieces with a wet sharp knife. Garnish with sliced green onion and a small drizzle of Japanese mayo or sriracha mayo if desired.

Fry sweet potato

Heat the vegetable oil in a saucepan to 350°F (175°C). Fry the prepared sweet potato sticks in batches until tender and lightly golden, about 3–5 minutes depending on thickness. Remove and drain on paper towels, sprinkle with 1/2 teaspoon salt. Allow to cool slightly—pieces should be tender but still hold a shape for rolling.

Assemble roll

Place nori on the mat and spread 3/4 cup sushi rice leaving a 1/2-inch bare strip. Flip rice-side down. Lay 3–4 sweet potato sticks and optionally a thin strip of avocado or cucumber along the near edge. Roll tightly and seal. Repeat to make 2 rolls.

Cut & serve

Cut each roll into 8 pieces with a wet sharp knife. For extra texture, you may press the cut rolls lightly into reserved panko or torch the tops very briefly to warm.

Arrange all rolls (total 6 rolls: 2 California, 2 Dynamite, 2 Yam) on a serving platter. Serve with soy sauce, pickled ginger and wasabi on the side. Provide extra mayonnaise or sriracha for dipping if desired.

Keep leftover rice refrigerated and use within 24 hours for best texture. Reheat fried components briefly in a hot oven to re-crisp. Adjust quantities and spice level to taste.