Dynamite Sushi Rolls with Tempura Shrimp Recipe

If you’re craving a sushi experience that’s packed with flavor, texture, and a little kick of heat, you’re going to adore this Dynamite Sushi Rolls with Tempura Shrimp Recipe. It combines crispy tempura shrimp, creamy avocado, sweet mango, and a luscious dynamite sauce that’s just downright addictive. Whether you’re a sushi pro or a kitchen newbie, this recipe is straightforward, rewarding, and perfect for impressing friends or treating yourself to something special at home.

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Ingredients You’ll Need

Getting your hands on fresh, quality ingredients is half the battle — and the other half is how they work together! Each component in this Dynamite Sushi Rolls with Tempura Shrimp Recipe plays a key role in layering texture and flavor that’ll keep you coming back for more.

• Sushi/Sticky Rice: Look for short-grain or sushi rice—its sticky texture is essential for rolling smoothly.
• Nori Sheets: These seaweed sheets hold everything together, so fresh and unblemished ones are best.
• Tempura Shrimp: I love using frozen pre-cooked tempura shrimp for convenience, then reheating and cutting it into perfect bite-size pieces.
• Cucumber: Provides a nice crunch that balances the richness.
• Avocado: Choose ripe but firm avocado for creamy texture without turning mushy.
• Mango: Adds a sweet, juicy contrast that elevates the roll.
• Sesame Seeds: For that subtle nutty flavor and a beautiful garnish.
• Olive Oil Mayonnaise: The base of the dynamite sauce — creamy and smooth.
• Sriracha: Adds that familiar spicy kick to the dynamite sauce.
• Toasted Sesame Oil: Just a little goes a long way for a deep, toasty note.
• Maple Syrup: Surprising but perfect in the maple soy sauce — it adds a gentle sweetness.
• Soy Sauce: Brings the necessary saltiness and umami flavor.

Variations

I’m all for tweaking recipes to suit your taste buds or what you have on hand. These Dynamite Sushi Rolls with Tempura Shrimp Recipe variations are ones I’ve experimented with and loved — but feel free to make them your own!

• Use Fresh Tempura Shrimp: When I have the time, making tempura shrimp from scratch really amps up the crispiness, but the frozen ones are a fantastic shortcut.
• Try Different Fillings: I’ve swapped mango for pineapple or added spicy tuna for a protein punch and it still works beautifully.
• Make It Vegetarian: Skip the shrimp and load up on tempura veggies like sweet potato or asparagus with the same sauce — equally delicious.
• Mild or Spicy Sauce: Adjust the sriracha amount in the dynamite sauce to tone down the heat or dial it way up if you love spice!

How to Make Dynamite Sushi Rolls with Tempura Shrimp Recipe

Step 1: Mastering the Sushi Rice

The foundation of any great sushi roll is perfectly prepared sushi rice, and this is where a little patience pays off. Soak and rinse your rice thoroughly four to five times until the water runs clear—that splash of starch and dirt needs to go. I soak mine for about 45 minutes for the best sticky yet tender texture. Afterward, drain and let the rice rest for another 30 minutes. Cooking it in a rice cooker makes this super easy, but on the stove, keep the heat low and resist the urge to peek too often. Once the rice is done, mix in a blend of vinegar, sugar, and a touch of sesame oil. This little dressing is what turns plain rice into flavorful sushi rice that clings just right.

Step 2: Making the Tempura Shrimp

While I usually buy frozen pre-battered tempura shrimp for convenience, sometimes I make the batter fresh from scratch—you whisk together an egg, flour, cornstarch, baking powder, curry powder, and ice water for a light, airy coating that fries golden crispy. If you’re making your own batter, keep it cold and don’t overmix—lumps are okay! Coat cleaned shrimp thoroughly and fry in hot oil for about 3 minutes each, till golden and crispy. Set aside on paper towels to drain. If you’re using frozen, reheat as directed, then cut them into halves or thirds for perfect rolling portions.

Step 3: Whisking Together the Maple Soy and Dynamite Sauces

This is where the magic happens. For the maple soy sauce, just blend maple syrup and soy sauce until smooth—a deliciously sweet-savory combo that makes every bite pop. The dynamite sauce is a creamy and spicy mayo-based concoction. Whisk together olive oil mayonnaise with sriracha and toasted sesame oil. Adjust sriracha depending on your heat preference. I swear by this sauce—it adds luscious creaminess and a little punch that your taste buds won’t forget.

Step 4: Assembling Your Dynamite Sushi Rolls

Prepare a bamboo rolling mat by wrapping it tightly with plastic wrap — this little trick prevents sticky rice from gumming up your mat and makes cleanup easier. Place one nori sheet shiny side down on the mat, then spread a thin, even layer of sushi rice—don’t go too thick or it’ll be hard to roll! Flip the sheet rice side down so the seaweed faces up and start layering tempura shrimp, cucumber, avocado, and mango along one edge. Drizzle some dynamite sauce and maple soy sauce over the ingredients to amp flavor. Then, using the mat, roll it tightly away from you, tucking in the fillings. Seal the edge with a dab of water. Sprinkle sesame seeds on top and slice with a razor-sharp knife into hearty pieces. Repeat until you’ve used all your ingredients and sauce.

How to Serve Dynamite Sushi Rolls with Tempura Shrimp Recipe

Garnishes

I’m a big fan of simple garnishes that add both beauty and a touch of flavor—sprinkle toasted sesame seeds on top for nuttiness and a bit of crunch. Sometimes I add a drizzle of extra dynamite sauce or a touch of sriracha for a glow of vibrant color and heat. A little pickled ginger and wasabi on the side always works, too, giving you that classic sushi bar experience at home.

Side Dishes

My go-to accompaniments are miso soup and a crisp seaweed salad—the lightness complements the richness of the tempura shrimp rolls perfectly. Edamame sprinkled with flaky sea salt is another crowd-pleaser that pairs wonderfully and keeps things balanced on the palate.

Creative Ways to Present

When I want to impress for a dinner party or a special occasion, I arrange the rolls staggered slightly overlapping on a long wooden board with little bowls of sauces on the side. Fresh herb leaves like shiso or microgreens sprinkled over add visual interest and freshness. I’ve also served them on large leaves of bamboo or banana leaf for a fun, authentic vibe that gets everyone excited to dig in.

Make Ahead and Storage

Storing Leftovers

If you have leftovers — which is rare in my house! — store the rolls tightly wrapped in plastic wrap and place in an airtight container in the fridge. I recommend eating them within 24 hours to avoid soggy rice and losing that tempura crunch. The ingredients don’t hold up well beyond that, so plan accordingly if making ahead.

Freezing

I don’t recommend freezing assembled dynamite sushi rolls because the texture suffers—rice turns dry and tempura loses crispiness. However, you can freeze uncooked shrimp or the tempura batter separately if you want to prep in advance.

Reheating

Reheat tempura shrimp gently in a toaster oven or air fryer to bring back some crispness without overcooking. You can enjoy the rolls cold or at room temperature—just avoid microwaving whole rolls as the rice gets tough and chewy.

FAQs

Final Thoughts

This Dynamite Sushi Rolls with Tempura Shrimp Recipe holds a special place in my kitchen because it’s indulgent yet approachable, and it always gets everyone’s attention at the table. I remember the first time I tried making sushi at home—it felt intimidating, but this recipe broke things down into simple steps and made it fun. You’ll enjoy the blend of crunchy, creamy, sweet, and spicy with every bite. So roll up your sleeves, grab your bamboo mat, and give this recipe a try—you might just fall in love with homemade sushi like I did!

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