Dynamite Roll Recipe

Rinse the rice under cold water until the water runs mostly clear. Drain and place rice in a rice cooker with 1.6 cups water (or use a pot, bring to a boil then simmer covered 18 minutes). Let rest 10 minutes off heat.

While rice cooks, combine rice vinegar, sugar, and salt in a small bowl; microwave or warm gently until sugar dissolves. Stir into hot cooked rice with a wooden paddle or spatula, fanning the rice to cool to near room temperature and create a glossy texture.

Place a bamboo sushi mat on a work surface and a sheet of plastic wrap over it (optional to prevent sticking). Lay one nori sheet shiny side down on the mat. With wet hands, spread an even layer of sushi rice over the nori leaving a 1/2-inch (1 cm) border at the top edge.

Sprinkle a small amount (~1/2 tsp) of masago or tobiko over the rice if using. Carefully flip the nori so rice side is down on the plastic-wrapped mat.

Along the sheet's lower third (closest to you), lay a line of julienned cucumber (~2 tbsp), 2 slices of avocado, and 2 cooked shrimp or pieces of cooked crab. Tear or spread about 2 oz of shredded crab across the same line. Using the mat, roll the sushi away from you, pressing gently to form a tight cylinder. Seal the edge with a little water on the nori border. Repeat to make 4 rolls.

Using a sharp, very wet knife, slice each roll into 6–8 pieces. Wipe knife between cuts to keep clean edges. Arrange pieces on a baking sheet lined with parchment or a nonstick tray, rice-side down so the top is ready for topping.

Preheat broiler to high (or oven to 450°F/230°C with top heat). If using raw large scallops, chop them into small pieces so they cook evenly. If using bay scallops, leave whole.

In a bowl, combine 6 oz scallops (chopped if needed), 3 oz shredded crab, 4 tbsp Japanese mayonnaise, 1.5 tsp sriracha, 1/2 tsp soy sauce, 1/2 tsp lemon juice, 1/4 tsp sesame oil, and 1 tsp panko (optional). Mix until evenly coated. Taste and adjust spiciness or salt.

Spoon a generous tablespoon (or enough to cover) of the dynamite mixture onto each sushi piece, building a mound so the topping will brown and remain atop the roll during broiling.

Broil the topped sushi 2–4 inches from heat for 2–4 minutes, watching carefully: the mayonnaise should bubble and the top should develop light brown spots. Alternatively, bake at 450°F (230°C) for 5–7 minutes until bubbling and lightly browned. Remove promptly to avoid overcooking the scallops.

Let the pieces rest 1 minute after broiling; the topping will set slightly but remain warm.

Drizzle eel sauce over each piece in a thin zigzag. Sprinkle sliced scallions (1 tbsp), toasted sesame seeds (1 tsp), and a small extra dot of sriracha or mayo if desired.

Serve immediately with pickled ginger and wasabi on the side. Eat while topping is warm for optimal texture and flavor.