Dynamite Roll Recipe

Rinse the Rice

Place the sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear to remove excess starch.

Cook the Rice

In a rice cooker or pot, combine the rinsed sushi rice and 2.5 cups of water. Cook according to your rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until water is absorbed. Let the rice sit covered for 10 minutes.

Season the Rice

In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice using a spatula. Allow the rice to cool to room temperature.

Prepare Fillings

Slice the avocado and cucumber into thin strips. Set aside.

Lay Out Nori

Place a bamboo sushi mat on a flat surface and lay a sheet of nori shiny side down on the mat.

Spread Sushi Rice

Wet your hands to prevent sticking, then take a handful of sushi rice and evenly spread it over the nori, leaving a 1-inch border at the top.

Add Fillings

Arrange slices of imitation crab, avocado, and cucumber in a line across the center of the rice.

Add Tobiko

Sprinkle a layer of orange tobiko over the fillings.

Roll the Sushi

Using the bamboo mat, carefully lift the edge of the mat closest to you and start rolling the sushi away from you, pressing gently but firmly to keep the roll tight. Roll until you reach the border of nori without rice.

Seal the Roll

Moisten the edge of the nori with a little water to seal the roll. Use the bamboo mat to shape the roll into a round cylinder.

Slice the Roll

With a sharp knife, slice the roll into 6-8 pieces. Clean the knife with a damp cloth between cuts for cleaner slices.

Plate the Sushi

Arrange the sushi pieces on a serving platter. Drizzle sweet tamari sauce over the top or serve on the side for dipping.