Dynamite Roll Crunchy Sesame Yellowtail Recipe
Tempura shrimp, avocado, cucumber, sesame rice, spicy snow, spicy crab, garlic crunch, scallion, cucumber, avocado, yuzu crab, orange tobiko, sweet tamari, aioli, sesame seeds
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sushi Rice
Tempura Shrimp
Spicy Crab Mix
Vegetables and Toppings
Sauces
Garlic Crunch
Method
Preparing Sushi Rice
- 1
Cook the Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions.
- 2
Season the Rice
Once cooked, transfer the rice to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved, then pour over the warm rice. Gently fold the rice to combine and let it cool to room temperature.
Frying Tempura Shrimp
- 3
Prepare Tempura Batter
In a mixing bowl, combine the tempura batter mix and ice-cold water. Whisk until smooth.
- 4
Heat Oil
In a deep frying pan, heat vegetable oil over medium-high heat until hot (about 350°F/175°C).
- 5
Fry Shrimp
Dip shrimp into the tempura batter and gently place them in the hot oil. Fry until golden brown and cooked through (about 3-4 minutes), then remove and drain on paper towels.
Making Spicy Crab Mix
- 6
Combine Ingredients
In a bowl, mix together the imitation crab meat, mayonnaise, Sriracha sauce, and sesame oil. Stir until well combined.
Assembling the Roll
- 7
Prepare Rolling Mat
Place a bamboo sushi mat on a flat surface and cover it with plastic wrap.
- 8
Lay Sushi Rice
Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
- 9
- 10
Roll the Sushi
Starting from the bottom, roll the sushi tightly using the mat. Moisten the top border with water to seal the roll.
Adding Toppings
- 11
Garnish the Roll
Slice the roll into bite-sized pieces. Top with yuzu, orange tobiko, sesame seeds, and a drizzle of sweet tamari and aioli. Add garlic crunch on top for extra flavor.
Serving
- 12
Plate and Serve
Arrange the sliced rolls on a plate and serve immediately with extra sweet tamari and aioli on the side.