Dynamite Maki Combo Recipe

Prepare sushi rice

If rice is not already seasoned, combine cooked sushi rice with rice vinegar seasoning (3 tbs total: 2 tbs rice vinegar, 1 tbs sugar, pinch salt) while rice is hot. Fold gently, then let cool to near room temperature (about 10–15 minutes).

Mix filling

In a bowl combine chopped tempura shrimp, shredded kani, 1 tablespoon spicy mayo, chopped cilantro, sliced green onion and masago if using. Toss lightly to coat without making mixture soggy.

Assemble roll

Place a sheet of nori shiny-side down on a bamboo mat lined with plastic. Wet your hands and spread half the prepared sushi rice evenly over the nori leaving a 1-inch strip at the far edge. Press rice gently to an even layer. Flip nori so rice faces down. Place half the filling mixture lengthwise across the center of the nori. Using the mat, roll firmly but gently to form a tight cylinder, sealing the edge with a little water.

Finish and slice

Brush outside with a little spicy mayo if desired and sprinkle masago and additional green onion. Using a sharp wet knife, slice roll into 8 equal pieces, wiping the knife clean between cuts. Plate with soy sauce, wasabi and pickled ginger.

Lay 1/4 sheet nori on mat, spread 1/2 cup rice (use only the indicated 0.5 cup) in an even thin layer leaving 1 inch at top. Place julienned cucumber across center. Roll tightly with the mat, seal edge with water, and slice into 3 pieces with wet sharp knife.

Lay 1/4 sheet nori, spread 1/2 cup rice leaving 1 inch margin. Place thin slices of salmon across center. Roll using mat, seal with water, and slice into 3 equal pieces. Keep chilled until serving.

On 1/4 sheet nori, spread 1/2 cup rice leaving 1 inch at top. Place diced tuna (lightly seasoned with a pinch of salt or a drop of soy if desired) across center. Roll firmly, seal, and cut into 3 pieces.

On last 1/4 sheet nori, spread 1/2 cup rice leaving margin. Lay one strip of tamago across center. Roll tightly, seal with water and slice into 3 pieces. For a neat finish, press gently to square the roll before slicing.

Arrange 1 dynamite roll piece plus 3 pieces each of cucumber, salmon, tuna and tamago on a plate (total: 1 dynamite piece + 12 maki = combo). Serve with soy sauce, wasabi and pickled ginger. Garnish with extra masago or microgreens if desired.