Dynamite Nigiri Combo Recipe

Rinse and cook rice

Rinse 2 cups short-grain sushi rice in cold water until the water runs nearly clear (about 4-6 rinses). Drain and transfer to a rice cooker or saucepan. Add 2.2 cups water, cover and cook according to rice cooker instructions or bring to a boil then reduce to low and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, combine 4 tbs rice vinegar, 2 tsp sugar, and 1 tsp salt in a small bowl and stir until dissolved. Transfer cooked rice to a large shallow bowl or hangiri if available. Gently fold in the vinegar mixture with a cutting motion to avoid mashing grains. Fan the rice while folding to cool to near room temperature (about 10 minutes). Keep covered with a damp cloth until ready to use.

Prepare dynamite filling

In a small bowl, combine 0.5 cup shredded crab, 2 tbs mayonnaise, 1 tsp sriracha, and the sliced scallion (reserve a pinch for garnish). Mix until evenly coated. Taste and adjust heat or mayo as desired.

Prepare tempura topping (dynamite)

Make tempura batter by whisking 0.25 cup tempura mix with 0.25 cup cold water until just combined; a few lumps are okay. Heat vegetable oil in a small pot to 350°F (175°C). Drop tablespoon-sized dollops of the crab-mayo mixture into the batter to coat lightly, then carefully place into hot oil and fry until golden and crispy, about 1.5-2.5 minutes. Drain on paper towels. These will be the dynamite topping that is placed atop the roll. If you prefer, you can place the mixture on top of the roll and broil briefly instead of frying.

Assemble roll base

Place a bamboo sushi mat on a clean surface and lay the nori shiny side down. With wet hands (sprayed water or lightly moistened), spread 1 cup prepared sushi rice evenly over the nori, leaving a 1-inch strip at the far edge. Sprinkle toasted sesame seeds evenly over the rice if desired. Flip the nori so rice side is down and the nori side faces up (inside-out roll style). Place 0.25 cup julienned cucumber, 0.5 sliced avocado, and a thin line of leftover crab (if any) across the near edge of the nori.

Roll and cut

Using the mat, roll the nori over the filling and press firmly to form a tight roll. Remove the mat and, with a sharp wet knife, slice the roll into 6-8 pieces. Use half the roll (3-4 pieces) for the combination plate. Arrange the roll pieces on the serving plate.

Top with dynamite

Place a small spoonful of the fried dynamite crab-mayo on top of each selected roll piece. Garnish with the reserved sliced scallion. If you prefer a saucier dynamite, mix an extra 1 tbs mayo with 1 tsp sriracha and dot on top.

Portion rice for nigiri

With wet hands, divide about 3/4 cup prepared sushi rice into four equal portions (roughly 3 tbsp cooked rice per piece). Shape each portion into an oblong mound by cupping your hands and gently pressing—do not over-compact; they should hold shape but be soft.

Prepare toppings

For salmon and tuna: slice sushi-grade fillets into 1/8–1/4-inch thick slices about 2.5 inches long and 1.25 inches wide. For ebi: if using pre-cooked shrimp, butterfly by slicing along the belly without cutting through, press flat with gentle pressure. For tamago: slice a 2-3 mm thick piece approximately the same length as the rice mound and, if desired, wrap a thin strip of nori around to secure.

Assemble nigiri

Lightly brush a small amount of soy sauce on the fish or quickly dip the fish side (not the rice side) in soy for flavor. Dab a very small amount of wasabi between the rice and the fish (optional). Place the salmon slice gently over one rice mound, then repeat with tuna, one ebi per rice mound (place shrimp, tail optionally left on), and the tamago slice on the last mound, securing with a thin nori strip if needed. Press gently to adhere, shaping lightly with your fingers.

Arrange the 3-4 Dynamite Roll pieces and the 4 nigiri pieces on a plate. Add pickled ginger to the side, a small dish of soy sauce for dipping, and a small dab of wasabi. Sprinkle a pinch of toasted sesame seeds on the roll pieces if desired. Serve immediately so tempura topping remains crisp.