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
Units
Scale
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
