If you’ve ever been tempted by the allure of sushi but felt intimidated by rolling your own, let me introduce you to my absolute favorite – Dynamite Sushi Rolls with Tempura Shrimp Recipe. I love this recipe because it captures that perfect balance of crunchy, creamy, spicy, and sweet vibes all wrapped up in each bite, and I promise you’ll find that making it at home is way easier (and more fun!) than you think.
Why You’ll Love This Recipe
- Crunchy Meets Creamy: The tempura shrimp gives you a perfect crunch that plays beautifully with the creamy dynamite sauce.
- Flavor Explosion: The combination of sweet mango, cool cucumber, and spicy sriracha sauce hits every note in the flavor spectrum.
- Beginner-Friendly Rolling: I’ll walk you through each step to make rolling sushi less scary and more enjoyable.
- Versatile and Customizable: You can tweak fillings or sauces to suit your taste or dietary needs, making this sushi roll your own.
Ingredients You’ll Need
One of the things I adore about this Dynamite Sushi Rolls with Tempura Shrimp Recipe is how the ingredients balance each other — the crispy shrimp, creamy sauce, and fresh veggies all marry well, and many of these ingredients you can find easily at your grocery or Asian market.
- Sushi/sticky rice: Essential for sticky rolls; look for Japanese sushi rice or short-grain rice for best results.
- Nori sheets: Seaweed sheets that hold everything together—try to get high-quality sheets that aren’t brittle.
- Tempura shrimp: I usually buy frozen pre-battered shrimp for convenience, but I’ll show you how to make your own tempura batter too!
- Cucumber, avocado, mango: These fresh ingredients add crunch, creaminess, and a bright, sweet contrast.
- Mayonnaise: I prefer olive oil-based for a lighter touch in the dynamite sauce.
- Sriracha: Adds that kick of heat that sushi lovers crave.
- Maple syrup and soy sauce: For a simple sweet and salty glaze that reflects Japanese flavors with a twist.
- Sesame seeds: Tiny but mighty—adds a nutty flavor and pretty finishing touch.
- Egg, flour, cornstarch, baking powder, curry powder, ice water: These are for making your own crisp tempura batter if you want to go homemade!
Variations
The beauty of this Dynamite Sushi Rolls with Tempura Shrimp Recipe is you can really make it your own. Over time, I’ve experimented with all sorts of tweaks, and encourage you to do the same. Feel free to switch out ingredients or tweak the spice levels to match your mood or what’s in season.
- Vegetarian Version: I’ve swapped the shrimp for tempura veggies like sweet potato or asparagus—still delicious with the dynamite sauce!
- Spice Level Tweak: You can dial up or down the amount of sriracha for the dynamite sauce depending on how fiery you like things.
- Fruit Variations: If mango isn’t your thing, pineapple or even thinly sliced apple makes a fun twist.
- Gluten-Free: Use gluten-free soy sauce and tempura batter mix to fit dietary needs without compromising flavor.
How to Make Dynamite Sushi Rolls with Tempura Shrimp Recipe
Step 1: Perfect Your Sushi Rice
I used to struggle with sticky rice that was either too mushy or didn’t stick enough, but soaking and rinsing the rice properly changed everything for me. Rinse your rice several times until the water runs clear—that washes away excess starch that makes it gummy. Then soak it for at least 30 minutes; this helps the grains absorb water evenly. Cook it in a rice cooker for about 10-12 minutes or on the stovetop over low heat — whichever you have on hand.
As soon as it’s cooked, transfer the rice to a big bowl and season it with a mix of vinegar, sugar, and sesame oil. I sprinkle a little sesame seed in there too before gently folding everything together — don’t mash or stir vigorously as you want the grains to remain intact.
Step 2: Make the Crispy Tempura Batter and Shrimp
The secret to amazing tempura shrimp is a light, airy batter. In a bowl, whisk together an egg, flour, cornstarch, baking powder, and a touch of curry powder (I love how that little bit adds depth!). Then stir in ice-cold water gradually until the batter is fluid but clings lightly to the shrimp.
Dip cleaned shrimp into the batter, making sure each one is fully coated. Heat oil in a skillet until hot but not smoking — you want the shrimp to fry quickly and become golden for about 3 minutes. Set aside to cool on a paper towel to drain excess oil.
Step 3: Whip Up the Dynamite and Maple Soy Sauces
For that signature creamy-spicy kick we all love, mix olive oil mayonnaise with sriracha and toasted sesame oil. Keep tasting until you hit your perfect heat level.
Then, whisk together a simple glaze of organic maple syrup and soy sauce — that sweet-salty balance is a total game-changer drizzled over your rolls.
Step 4: Roll Your Dynamite Sushi Rolls
This is where it all comes together. Place a bamboo rolling mat down and cover it with plastic wrap to keep things tidy. Lay a nori sheet on top, then evenly spread a thin layer of sushi rice over it. Before you flip the sheet over so the rice side is down, remember to keep your layer thin — too thick and rolling gets tricky.
Along one edge, arrange halves of your tempura shrimp, cucumber, avocado, and mango slices. Top with dollops of dynamite sauce and a touch of maple soy. Using the bamboo mat, roll it tightly from the edge with your filling, squeezing gently but firmly. Sprinkle sesame seeds on the outside and then slice into bite-sized rounds with a sharp knife.
Drizzle a little more dynamite sauce over the finished pieces for the ultimate hit of flavor.
Pro Tips for Making Dynamite Sushi Rolls with Tempura Shrimp Recipe
- Use Cold Water for Batter: I discovered this trick when I realized cold water keeps tempura batter light and crispy instead of heavy and doughy.
- Don’t Overfill Your Roll: Resist the urge to pack too many ingredients inside; it makes rolling easier and keeps each bite neat.
- Sharp Knife for Clean Cuts: I use a wet, very sharp knife and clean it between cuts to prevent rice from sticking and squashing the roll.
- Let Rice Cool Slightly: Rolling with hot rice can be tricky, so give it some time to cool but don’t chill it — just warm enough to handle.
How to Serve Dynamite Sushi Rolls with Tempura Shrimp Recipe
Garnishes
I love sprinkling toasted sesame seeds and thinly sliced green onions over my rolls — they give extra crunch and color. Sometimes, I add a small dollop of extra dynamite sauce or a zigzag of spicy mayo to amuse friends who love that creamy heat.
Side Dishes
My go-to sides with these rolls are miso soup for warmth and edamame sprinkled with sea salt to keep things light. If I want a crunchier contrast, a simple seaweed salad or pickled ginger works beautifully too.
Creative Ways to Present
For special occasions, I like to arrange the rolls on a long platter with fresh wasabi, pickled ginger, and small bowls of soy sauce for dipping. Sometimes, I even toss on some edible flowers or microgreens to fancy it up — it always gets compliments!
Make Ahead and Storage
Storing Leftovers
Because of the tempura shrimp, I recommend storing leftover sushi rolls wrapped tightly in plastic wrap in the fridge and eating them within 24 hours for best texture. The shrimp loses some of its crispiness but the flavors remain delicious.
Freezing
I usually don’t freeze my Dynamite Sushi Rolls with Tempura Shrimp Recipe because freezing can make the rice grainy and the texture of the shrimp soggy once thawed. If you do freeze, wrap tightly and defrost in the fridge quickly before serving.
Reheating
If you want to reheat leftover shrimp, I gently re-fry or air-fry them for just a minute or two to regain some crispness, then assemble fresh rolls using pre-made sushi rice and veggies. It’s a great way to revive the crunch without making everything soggy.
FAQs
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Can I make Dynamite Sushi Rolls with Tempura Shrimp Recipe ahead of time?
You can prep the components ahead—cook the sushi rice, make tempura shrimp, and prepare sauces in advance. However, I recommend assembling the rolls shortly before serving to keep the nori crisp and the shrimp crunchy.
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What if I don’t have a bamboo rolling mat?
No worries! You can still roll by hand using clean plastic wrap for support, or fashion a makeshift mat with parchment paper. The key is to roll tightly and evenly.
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Is there a gluten-free option for this recipe?
Absolutely. Use gluten-free soy sauce and tempura batter mix, or make your own batter with rice flour instead of wheat flour. The rest of the ingredients are naturally gluten-free.
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Can I use fresh shrimp instead of frozen tempura shrimp?
Yes! Fresh shrimp works wonderfully if you want to make your own tempura shrimp from scratch. Just make sure to clean and pat them dry before battering and frying to get that perfect crunch.
Final Thoughts
This Dynamite Sushi Rolls with Tempura Shrimp Recipe has become a staple in my house — it’s my go-to when I want sushi without the date night price tag or the long wait. I absolutely love how the layers of texture and flavor come together, plus the joy of rolling and sharing it with friends. Trust me, once you try this, you’ll be making dynamite sushi rolls at home all the time. Give it a shot and let me know how it turns out—you’re in for a treat!
Print
Dynamite Sushi Rolls with Tempura Shrimp Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Description
Learn how to make delicious Dynamite Sushi Rolls featuring crispy tempura shrimp, fresh avocado, mango, and cucumber, all wrapped in seasoned sushi rice and nori. This recipe includes homemade maple soy sauce and creamy, spicy dynamite sauce for the perfect sushi experience at home.
Ingredients
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 tempura shrimp (store-bought frozen, reheated, then cut in half to make 6 pieces)
- Cucumber, sliced
- Avocado, sliced
- Mango, sliced
- Sesame seeds, for garnish
Tempura Batter:
- 1 egg
- Flour (quantity estimated as 1/2 cup)
- Cornstarch (1/4 cup)
- 1 teaspoon baking powder
- 1/2 teaspoon curry powder
- Ice water (enough to make a fluid batter, approx. 3/4 cup)
Additional:
- Oil for frying (vegetable or canola oil, approx. 2 cups)
- Rice vinegar (for seasoning, approx. 2 tablespoons)
- Sugar (1 tablespoon)
- Sesame oil (1 teaspoon, for rice seasoning)
Instructions
- Prepare Sushi Rice: Soak and rinse the sushi rice multiple times in water to remove starch and dirt, then soak for 30 minutes to 1 hour. Rinse again and let it rest in a colander for 30 minutes. Cook rice in a rice cooker or on the stovetop over low heat until tender and water is absorbed, about 10 to 12 minutes. Mix rice vinegar, sugar, and sesame oil in a bowl and pour over the cooked rice, then sprinkle sesame seeds. Gently stir to coat all rice evenly and set aside.
- Make Tempura Batter: In a large bowl, whisk together one egg, flour, cornstarch, baking powder, and curry powder. Gradually add ice water and whisk until the batter is smooth and fluid but not too runny.
- Prepare Tempura Shrimp: Rinse and clean shrimp. Heat oil in a skillet over medium-high heat. Dip shrimp into the batter ensuring full coverage, then fry in hot oil for about 3 minutes or until golden and crispy. Transfer to paper towels to drain and cool.
- Make Maple Soy Sauce: In a small bowl, whisk together organic maple syrup and soy sauce until blended.
- Make Dynamite Sauce: In another bowl, whisk olive oil mayonnaise with sriracha and toasted sesame oil until smooth and combined.
- Assemble Dynamite Rolls: Place a bamboo sushi rolling mat covered with plastic wrap on a clean surface. Lay one nori sheet on the mat, spread a thin, even layer of sushi rice over the nori. Flip the sheet so the rice side faces down. Arrange fried tempura shrimp, cucumber slices, avocado, and mango along one edge of the nori. Drizzle with dynamite sauce and maple soy sauce. Use the bamboo mat to roll the sushi tightly. Sprinkle sesame seeds over the roll. Cut into bite-sized pieces. Repeat with remaining ingredients.
- Serve: Drizzle remaining dynamite sauce over sushi pieces before serving. Enjoy your homemade Dynamite Sushi Rolls!
Notes
- Use room temperature rice to prevent tearing the nori sheets.
- Ensure oil is hot enough before frying shrimp to achieve a crispy texture.
- Adjust sriracha quantity in dynamite sauce to control heat level.
- Plastic wrap on the bamboo mat prevents rice from sticking and eases roll formation.
- Cut rolls with a sharp, wet knife to avoid crushing the sushi.
Nutrition
- Serving Size: 1 sushi roll serving (about 6 pieces)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 70 mg
