Description
Learn how to make flavorful Dynamite Sushi Rolls featuring crispy tempura shrimp, fresh avocado, cucumber, and mango, all wrapped in sushi rice and nori, drizzled with spicy dynamite sauce and sweet maple soy sauce for a perfect balance of taste and texture.
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; cut 3 in half to get 6 pieces)
- Cucumber, sliced
- Avocado, sliced
- Mango, sliced
- Sesame seeds, for garnish
Tempura Batter:
- 1 egg
- Flour (quantity approx. 1/2 cup)
- Cornstarch (approx. 1/4 cup)
- 1/2 teaspoon baking powder
- 1/4 teaspoon curry powder
- Ice water (enough to create a fluid batter, about 1/2 cup)
Instructions
- Cook Sushi Rice: Soak and rinse the rice in a large pot of water four to five times to remove starch and dirt, then soak it for 30 minutes to 1 hour. Rinse and drain the rice using a colander and let it rest for another 30 minutes. Cook the rice in a rice cooker or on the stovetop over low heat for about 10 to 12 minutes until water is absorbed and rice is tender. Transfer cooked rice to a large bowl.
- Season Sushi Rice: In a separate bowl, mix vinegar, sugar, and sesame oil together. Pour this mixture evenly over the cooked rice and sprinkle with sesame seeds. Gently stir the rice to coat every grain without mashing it.
- Prepare Tempura Batter: In a large bowl, whisk 1 egg with flour, cornstarch, baking powder, and curry powder. Gradually whisk in ice water until the batter is fluid but not too runny.
- Make Tempura Shrimp: Rinse and clean the shrimp. Heat oil in a skillet over medium-high heat. Coat the shrimp fully in the tempura batter, then fry them in hot oil for about 3 minutes or until golden and crispy. Remove from oil and let them cool.
- Make Maple Soy Sauce: Whisk together organic maple syrup and soy sauce in a small bowl until combined. Set aside.
- Make Dynamite Sauce: In another bowl, whisk olive oil mayonnaise, sriracha, and toasted sesame oil together until smooth and creamy. Set aside.
- Assemble Dynamite Rolls: Place a bamboo sushi mat on a clean surface and cover it with plastic wrap to prevent sticking. Lay 1 nori sheet on the mat. Spread a thin, even layer of sushi rice over the nori. Flip the nori so the rice side is down.
- Add Fillings and Roll: Along one edge of the nori, layer some fried tempura shrimp pieces, cucumber slices, avocado slices, and mango slices. Drizzle some dynamite sauce and maple soy sauce over the fillings. Using the bamboo mat, carefully roll the nori over the fillings, pressing gently to shape the roll. Sprinkle sesame seeds on top.
- Cut and Serve: With a sharp knife, cut the roll into bite-sized pieces. Drizzle additional dynamite sauce over each piece. Repeat the process with remaining ingredients and serve immediately.
Notes
- Soaking and rinsing the rice multiple times is essential to achieve the perfect sushi rice texture.
- Use a sharp knife dipped in water to cut sushi rolls cleanly without squashing them.
- Frozen tempura shrimp can be reheated and used for convenience, but freshly battered and fried shrimp gives the best taste.
- Adjust sriracha quantity in the dynamite sauce to your preferred spice level.
- Cover sushi mat with plastic wrap to keep it clean and prevent rice from sticking.
Nutrition
- Serving Size: 1 roll (approx. 6 pieces)
- Calories: 410
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 3.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 65mg
