Description
Learn how to make delicious Dynamite Sushi Rolls featuring crispy tempura shrimp, fresh cucumber, avocado, and mango, all wrapped in sushi rice and nori. Topped with a spicy dynamite sauce and a sweet maple soy glaze, this recipe combines textures and flavors for an impressive homemade sushi experience.
Ingredients
Units
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Maple Soy Sauce:
- 1 tablespoon organic maple syrup
- 1 tablespoon soy sauce
Dynamite Sauce:
- 1/2 cup olive oil mayonnaise
- 1 tablespoon sriracha
- 1/4 teaspoon toasted sesame oil
Dynamite Roll Ingredients:
- 1 cup uncooked sushi/sticky rice (prepared according to package instructions)
- 2 nori sheets
- 3-4 frozen tempura shrimp, thawed and reheated, then cut in half
- Cucumber, sliced
- Avocado, sliced
- Mango, sliced
- Sesame seeds, for garnish
Tempura Batter:
- 1 egg
- 1/2 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon baking powder
- 1/4 teaspoon curry powder
- Ice water, enough to make a fluid batter
Additional Ingredients:
- Vegetable oil or other frying oil for frying shrimp
- Rice vinegar, sugar, and sesame oil for seasoning rice (quantities per taste)
Instructions
- Prepare Sushi Rice: Rinse the sushi rice multiple times in a large pot of water to remove starch, soaking it for 30 minutes to 1 hour. After soaking, drain the rice in a colander and let it rest for 30 minutes. Cook the rice in a rice cooker or on the stovetop over low heat for about 10-12 minutes until tender and water is absorbed. Transfer to a large bowl.
- Season the Rice: In a small bowl, mix vinegar, sugar, and sesame oil. Pour this seasoning over the cooked rice along with sesame seeds, then gently fold to coat all rice evenly without mashing the grains. Set aside.
- Make Tempura Batter: In a large bowl, whisk together one egg with flour, cornstarch, baking powder, and curry powder. Gradually whisk in ice-cold water until the mixture forms a fluid, smooth batter ready for frying.
- Prepare Tempura Shrimp: Rinse and clean shrimp thoroughly. Heat oil in a skillet over medium-high heat. Coat each shrimp completely in the tempura batter, then carefully fry for about 3 minutes or until golden and crispy. Remove and let cool.
- Make Maple Soy Sauce: Whisk together maple syrup and soy sauce in a small bowl until combined.
- Make Dynamite Sauce: Combine olive oil mayonnaise, sriracha, and toasted sesame oil in a bowl. Whisk until smooth and uniform.
- Assemble Dynamite Rolls: Cover a bamboo sushi rolling mat with plastic wrap. Place one nori sheet on the mat and evenly spread a thin layer of sushi rice over it. Flip the nori so rice is facing down. Arrange tempura shrimp halves, cucumber, avocado, and mango along one edge of the nori. Spoon a drizzle of dynamite sauce and maple soy sauce over the filling.
- Roll Sushi: Using the bamboo mat, carefully roll the nori sheet over the filling to form a tight roll. Sprinkle sesame seeds over the roll’s exterior.
- Slice and Serve: Cut the roll into bite-sized pieces. Drizzle more dynamite sauce over the sushi slices. Repeat this process with remaining ingredients and serve immediately for best texture and flavor.
Notes
- Use sushi rice or sticky short-grain rice for the best texture and authentic sushi.
- If tempura shrimp are purchased frozen, reheat according to package instructions before cutting and assembling.
- Adjust sriracha quantity in dynamite sauce to control the spice level.
- Make sure to handle sushi rolls gently to prevent tearing the nori or squashing the rice.
- Using a bamboo mat covered with plastic wrap makes rolling easier and keeps the mat clean.
- Serve sushi immediately after preparation for optimal flavor and texture.
Nutrition
- Serving Size: 1 roll (about 4 pieces)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
