Dynamite Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs mostly clear (about 4–6 rinses). Drain 10 minutes. Combine rinsed rice and 2.2 cups water in a covered pot or rice cooker. If using a pot, bring to a simmer over medium-high heat, then reduce to low, cover and cook 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, warm 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp fine sea salt in a small saucepan over low heat or in the microwave just until sugar dissolves. Transfer cooked rice to a wide shallow bowl (a hangiri if available). Gently fold the vinegar mixture into the rice with a wooden spatula, fanning the rice as you fold to cool and give it a glossy texture. Let rice cool to slightly above room temperature (cover with damp towel to prevent drying).

Make spicy mayo

In a medium bowl combine 1 cup mayonnaise, 3 tbs Sriracha and 1 tsp chili garlic sauce (if using). Stir until smooth and taste; adjust heat by adding more Sriracha in 0.5 tbs increments if you prefer. Add 0.5 tsp toasted sesame oil and 1 tsp soy sauce and mix. Reserve about 3–4 tbs of this sauce for drizzling on finished rolls if desired.

Combine filling

To the remaining spicy mayo, add 8 oz shredded imitation crab and 6 oz chopped cooked shrimp. Mix until the proteins are evenly coated. Fold in 2 tbsp thinly sliced green onions and 2 tbsp masago or tobiko if using. Taste and adjust seasoning — add a pinch more salt or 0.5 tsp soy if needed. The mixture should be creamy but scoopable.

Prepare nori and rice

Place a bamboo sushi mat on a work surface and cover with plastic wrap. Lay 1 nori sheet shiny-side down on the mat. With wet hands (to prevent sticking), spread a thin even layer of sushi rice over the nori leaving a 1-inch strip at the far edge uncovered. Sprinkle a pinch of toasted sesame seeds over the rice.

Add interior fillings

Flip the nori so rice faces down on the plastic. Near the edge closest to you, place a thin line (about 1/4–1/2 cup) of julienned cucumber and a few slices of avocado across the sheet, centered horizontally. Leave space at the ends to seal the roll.

Roll and seal

Lift the mat edge and roll away from you, tucking the filling inside and compressing gently but firmly into a tight cylinder. Continue rolling to the far edge, pressing to seal the uncovered nori strip. Use a few drops of water on the edge to help seal if necessary. Repeat to make 3 more rolls.

Top with dynamite mixture

Using a small spoon, mound a generous tablespoon (or more, depending on preference) of the dynamite filling onto the top center of each roll in an even line. Spread slightly but keep it on top of the roll.

Optional torching / broiling

For a classic dynamite finish, lightly brush the topping with a little vegetable oil and briefly torch with a culinary torch until the mayo browns and takes on a smoky color (about 10–20 seconds per roll, moving continuously). If you don’t have a torch, place mounded rolls on a baking sheet and broil 6 inches under a preheated broiler for 30–45 seconds until lightly browned — watch closely to avoid burning.

Slice rolls

Using a very sharp knife dipped in water (wipe between cuts), slice each roll into 6–8 pieces depending on desired size. Clean the knife between slices to keep edges neat.

Finish and garnish

Arrange pieces on a serving platter. Drizzle reserved spicy mayo if desired and sprinkle additional masago/tobiko and 1 tbsp toasted sesame seeds over the top. Serve with pickled ginger, wasabi and soy sauce on the side.