Dynamite Roll Recipe

Rinse the sushi rice under cold water until the water runs clear to remove surface starch. Drain well.

Combine rinsed rice and 2.2 cups water in a medium saucepan. Cover, bring to a gentle boil, then reduce heat to low and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

While rice is resting, warm rice vinegar, sugar and salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Let cool slightly.

Transfer cooked rice to a large shallow bowl. Gently fold in the vinegar mixture with a cutting motion to season and slightly cool the rice. Fan the rice to help it become shiny and tacky. Cover with a damp towel and keep at room temperature until assembly (do not refrigerate).

Pat shrimp dry with paper towels. Make three shallow diagonal slits along the underside of each shrimp (to prevent curling) and lightly coat with 1–2 tablespoons of flour.

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Use a thermometer for accuracy; oil should be deep enough to fully submerge shrimp.

In a bowl, whisk together 1 cup flour, cornstarch, baking powder and 1/2 teaspoon salt. In a separate small bowl, beat the cold egg with the ice-cold sparkling water. Pour the egg mixture into the dry ingredients and mix briefly — batter should be lumpy and cold. Do not overmix.

Dip each floured shrimp into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches for 2–3 minutes until golden and crisp. Remove to a rack or paper towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) if needed.

Peel and pit the avocado. Slice into long, even strips about 1/4-inch thick. Place in a small bowl and brush with a little lemon juice if desired to prevent browning.

Peel and slice the mango into long strips similar in size to the avocado. If using pre-sliced mango, pat dry with paper towel.

Cut nori sheets in half crosswise (optional for smaller rolls) or use full sheets for standard-sized maki. Place bamboo mat on a work surface and wrap with plastic wrap to prevent rice sticking.

Place a nori sheet shiny-side down on the wrapped mat. Wet your hands lightly with water mixed with a pinch of rice vinegar to prevent sticking. Grab about 3/4 to 1 cup of sushi rice and gently spread it in an even layer over the nori, leaving a 1-inch strip at the far edge without rice.

Flip the nori and rice so the rice is now facing down on the plastic wrap (this is an inside-out style). If you prefer traditional rolls, keep rice on the outside and continue without flipping.

Place 2 tempura shrimp side-by-side lengthwise across the nori about 1 inch from the edge closest to you. Add 3–4 avocado strips and 3–4 mango strips alongside the shrimp.

Using the mat, lift the edge closest to you and roll away from you, compressing gently but firmly into a tight cylinder. Once rolled, give the roll a gentle squeeze along the mat to set the shape.

If you flipped earlier (inside-out), sprinkle toasted sesame seeds over the rice side now. Brush the top with a thin layer of unagi sauce and drizzle spicy mayo in a zigzag. For extra finish, add another light drizzle of unagi sauce.

Using a very sharp, wet knife, cut the roll into 8 equal pieces. Wipe the knife clean and wet between cuts to get clean slices.

Arrange the 8 pieces on a serving plate. Garnish with extra sesame seeds, a side of pickled ginger, and a small dollop of wasabi if desired.

Serve immediately so the tempura remains crisp. Leftover rice and tempura can be stored separately in the fridge for up to 24 hours, but texture will change.