Description
Learn how to make delicious Dynamite Sushi Rolls with crispy tempura shrimp, fresh mango, cucumber, and avocado, all wrapped in sushi rice and nori, topped with a spicy dynamite sauce and sweet maple soy glaze. This recipe guides you through preparing sushi rice, making tempura shrimp, and assembling the perfect sushi rolls for a flavorful Japanese-inspired meal.
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 (frozen, reheated, then cut in half to make six pieces)
- Cucumber, sliced
- Avocado, sliced
- Mango, sliced
- Sesame seeds, for garnish
Tempura Batter
- 1 egg
- Flour (about 1/2 cup)
- Cornstarch (about 1/4 cup)
- 1/2 teaspoon baking powder
- 1/4 teaspoon curry powder
- Ice water (enough to make a fluid batter, approximately 1/2 cup)
Instructions
- Soaking and Rinsing Rice: Soak and rinse the sushi rice in a large pot of water 4-5 times to remove starch and impurities, then soak it for 30 minutes to 1 hour.
- Draining Rice: Rinse the rice again and transfer to a colander to rest for 30 minutes.
- Cooking Rice: Cook the rice using a rice cooker or on the stovetop with low heat for 10-12 minutes until the water is absorbed and the rice is tender; transfer cooked rice to a large bowl.
- Seasoning Rice: In a separate bowl, mix vinegar, sugar, and sesame oil, then pour this seasoning over the hot rice, sprinkle sesame seeds, and gently stir to coat evenly.
- Preparing Tempura Batter: In a large bowl, whisk together 1 egg, flour, cornstarch, baking powder, and curry powder, then gradually whisk in ice water until a fluid batter forms.
- Preparing Tempura Shrimp: Rinse and clean the shrimp; heat oil in a skillet, coat each shrimp completely in the tempura batter, and fry for about 3 minutes until golden. Set aside to cool.
- Making Maple Soy Sauce: Whisk together maple syrup and soy sauce in a bowl until well combined.
- Making Dynamite Sauce: Whisk olive oil mayonnaise, sriracha, and toasted sesame oil in a bowl until smooth.
- Assembling Dynamite Rolls: Place a bamboo mat covered in plastic wrap on a clean surface; lay one nori sheet on the mat, spread a thin layer of sushi rice evenly over the nori, then flip so the rice side faces down.
- Adding Fillings: Layer fried tempura shrimp, cucumber slices, avocado slices, and mango slices along one edge of the nori, then drizzle with dynamite sauce and maple soy sauce.
- Rolling the Sushi: Using the bamboo mat, carefully roll the nori over the fillings, applying gentle pressure to form a tight roll; sprinkle sesame seeds on top.
- Cutting and Serving: Cut the roll into bite-sized pieces, drizzle additional dynamite sauce on top, and repeat the process with remaining ingredients. Serve immediately and enjoy your homemade dynamite sushi rolls.
Notes
- Ensure the rice is sticky enough for rolling by not overcooking and by seasoning while hot.
- The tempura batter should be fluid but not too runny to coat shrimp properly.
- You can use pre-cooked frozen tempura shrimp for convenience, reheated and cut before assembling.
- Adjust sriracha quantity in the dynamite sauce to moderate the spice level to your taste.
- Chilling the bamboo mat before use will prevent rice from sticking.
Nutrition
- Serving Size: 1 roll (about 6 pieces)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 55 mg
