Dynamite Roll Recipe

Rinse the sushi rice under cold water in a fine-mesh sieve, swirling with your hand, until the water runs mostly clear (about 3–4 rinses). Drain 15 minutes.

Combine rinsed rice and 2.25 cups water in a rice cooker or a heavy pot. If using a pot, bring to a gentle boil over medium heat, then reduce to the lowest heat, cover, and cook 15 minutes. Turn off heat and let rest, covered, 10 minutes.

While rice cooks, warm the rice vinegar, sugar, and salt in a small saucepan (or microwave) just until sugar dissolves. Do not boil. Let cool slightly.

Transfer hot cooked rice into a large wooden or wide nonreactive bowl. Gently fold the vinegar mixture into the rice using a rice paddle or wooden spoon with cutting and folding motions to avoid crushing grains. Fan the rice while folding to cool to near room temperature (about 10 minutes). Cover with a damp towel to keep moist until ready to assemble.

Preheat oven to 425°F (220°C) and line a small baking sheet with foil or parchment.

In a bowl, combine chopped shrimp, 6 tbs mayonnaise, 1.5 tbs Sriracha, 1 tbs Kewpie mayo (if using), 0.5 tsp soy sauce, 0.5 tsp mirin, 0.25 tsp toasted sesame oil, 0.25 tsp fish sauce (optional), and 2 tbs thinly sliced scallions. Mix until shrimp is evenly coated.

Spread the shrimp mixture in an even layer on the prepared sheet (or use a small ovenproof dish). Bake 6–8 minutes until shrimp are cooked through and the top is slightly bubbling. For a slightly charred top, place briefly under broiler 30–60 seconds watching closely. Remove and let cool slightly.

Prepare your work station: place the bamboo mat on a flat surface and wrap with plastic wrap to prevent sticking. Have a small bowl of water nearby to wet your fingers.

Place one nori sheet shiny-side down on the bamboo mat. Wet your hands and spread about 3/4 cup of sushi rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the top edge uncovered to seal the roll.

Sprinkle a light pinch of toasted sesame seeds over the rice. Carefully flip the nori so rice side is facing down on the mat (for inside-out roll).

Along the near edge of the nori (closest to you), place a quarter of the shredded crab (about 2 oz), a few julienne cucumber sticks (about 2 tbsp), and a few slices of avocado (about 1/4 cup).

Using the bamboo mat, lift the edge closest to you and roll forward to enclose the filling, applying even pressure to form a tight cylinder. Roll until the exposed nori seals the roll; moisten the top edge with a little water if needed.

Repeat with remaining nori sheets and fillings to make four rolls.

Place the baked dynamite shrimp topping in an even layer across the top of each assembled roll. Alternatively, slice each roll first (see next step) and spoon the topping onto each piece.

If applying topping before slicing, press lightly so it adheres. If you prefer a warm topping on individually served pieces, slice first and then place a small spoonful of topping on each piece.

Using a very sharp, dampened knife, slice each roll into 8 even pieces. Wipe the knife between cuts with a damp cloth to keep clean edges.

Drizzle unagi sauce (about 1 tbs per roll) and reserved spicy mayo over the top. Sprinkle remaining sliced scallions and a few sesame seeds for garnish.

Serve immediately with pickled ginger and wasabi on the side.