This Dynamite Sushi Roll recipe brings the electrifying flavors of a sushi restaurant right into your home, offering a supremely satisfying and spicy seafood experience that’s surprisingly easy to create. Discover the secret to crafting this popular roll with our step-by-step guide, perfect for sushi lovers seeking a delicious and rewarding culinary adventure.
Key Ingredients for Dynamite Sushi Roll
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 sheets nori (seaweed sheets)
- 1/2 cup cooked shrimp, peeled, deveined, and chopped
- 1/4 cup imitation crab meat, chopped
- 2 tablespoons mayonnaise
- 1-2 teaspoons sriracha sauce (adjust to your spice preference)
- 1/4 avocado, thinly sliced
- 1/4 cucumber, julienned
- Optional: Toasted sesame seeds for garnish
- Optional: Teriyaki sauce or spicy mayo for drizzling
How to Make Dynamite Sushi Roll
This Dynamite Sushi Roll recipe is a celebration of simplicity and flavor, promising a burst of creamy, spicy, and savory goodness with every bite. The joy lies in its straightforward assembly, allowing you to whip up a restaurant-quality treat in under an hour, featuring a luscious, fiery filling and fresh, crisp elements. Get ready to impress yourself and your guests with this incredibly satisfying dish. Preparation time: approximately 30 minutes.
Step-by-Step Instructions
- Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed.
- Season the Rice: While the rice is still hot, transfer it to a large, shallow non-metallic bowl. In a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar and salt are dissolved. Gently pour this vinegar mixture over the hot rice. Using a rice paddle or a spatula, gently fold and slice the vinegar mixture into the rice, being careful not to mash the grains. Fan the rice as you mix to help it cool and create a glossy texture. Let it cool to room temperature.
- Make the Dynamite Sauce: In a small bowl, combine the chopped cooked shrimp, chopped imitation crab meat, mayonnaise, and sriracha sauce. Mix well until all ingredients are evenly incorporated, creating a creamy and spicy filling.
- Assemble the Roll: Place a bamboo sushi mat (makisu) on a clean surface, covered with plastic wrap if you prefer. Lay one sheet of nori, shiny side down, on the mat. Wet your hands with water to prevent sticking, and spread about 1/2 cup of the prepared sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
- Add the Filling: About 1 inch from the bottom edge of the rice, place a strip of the dynamite sauce mixture horizontally across the rice. Arrange several slices of avocado and some julienned cucumber on top of the dynamite sauce.
- Roll the Sushi: Using the bamboo mat, carefully lift the bottom edge of the nori and roll it tightly over the filling. Press gently to shape the roll. Continue rolling, pulling the mat away as you go, until the entire roll is formed. Wet the top border of the nori with a little water to seal the roll.
- Slice and Serve: Place the rolled sushi seam-side down on a cutting board. With a sharp, wet knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between each cut to ensure clean slices.
- Garnish and Enjoy: Arrange the Dynamite Sushi Roll pieces on a serving platter. Garnish with toasted sesame seeds if desired, and drizzle with teriyaki sauce or extra spicy mayo for an added touch of flavor. Serve immediately with soy sauce, pickled ginger, and wasabi.
Why You’ll Love This Dynamite Sushi Roll
You’ll absolutely adore this Dynamite Sushi Roll for its incredibly addictive spicy, creamy, and savory profile, a delightful departure from your everyday sushi. It’s a fantastic way to recreate that coveted restaurant experience at home without the hefty price tag, allowing for generous portions and personalized spice levels. The star attraction is undoubtedly the rich, flavorful dynamite sauce, perfectly complemented by the fresh crunch of cucumber and buttery avocado, making each bite a sensational journey for your taste buds.
Forget the long waits and expensive bills at your favorite sushi spot; this homemade Dynamite Sushi Roll recipe empowers you to craft culinary magic in your own kitchen. It’s a satisfying project that yields impressive results, perfect for date nights, family dinners, or simply indulging your sushi cravings. So grab your ingredients and get ready to roll – your taste buds will thank you for this flavorful adventure. Give it a try today!
Storing and Reheating Tips
For optimal freshness, it’s best to enjoy your Dynamite Sushi Roll immediately after preparation. However, if you have leftovers, store them in an airtight container in the refrigerator for no more than 24 hours. The quality of the ingredients, especially the avocado and rice texture, will diminish over time. Avoid freezing sushi rolls as the texture of the rice and nori will become unpleasant upon thawing. If you must store for slightly longer, ensure all ingredients are well-refrigerated and consume within 48 hours, understanding the texture may be compromised.
Final Thoughts
This Dynamite Sushi Roll recipe offers an explosion of flavor and texture that’s both exciting and accessible for home cooks. Whip up this impressive sushi roll and savor a taste of the ocean with a satisfyingly spicy kick. Don’t hesitate to give this dynamite creation a try – you won’t be disappointed!
Dynamite Sushi Roll
Ingredients
Equipment
Method
- Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed.1 cup sushi rice, 1 1/4 cups water
- While the rice is still hot, transfer it to a large, shallow non-metallic bowl. In a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar and salt are dissolved. Gently pour this vinegar mixture over the hot rice. Using a rice paddle or a spatula, gently fold and slice the vinegar mixture into the rice, being careful not to mash the grains. Fan the rice as you mix to help it cool and create a glossy texture. Let it cool to room temperature.2 tablespoons rice vinegar, 1 tablespoon sugar, 1/2 teaspoon salt
- In a small bowl, combine the chopped cooked shrimp, chopped imitation crab meat, mayonnaise, and sriracha sauce. Mix well until all ingredients are evenly incorporated, creating a creamy and spicy filling.1/2 cup cooked shrimp, peeled, deveined, and chopped, 1/4 cup imitation crab meat, chopped, 2 tablespoons mayonnaise, 1-2 teaspoons sriracha sauce
- Place a bamboo sushi mat (makisu) on a clean surface, covered with plastic wrap if you prefer. Lay one sheet of nori, shiny side down, on the mat. Wet your hands with water to prevent sticking, and spread about 1/2 cup of the prepared sushi rice evenly over the nori, leaving a 1-inch border at the top edge.4 sheets nori (seaweed sheets)
- About 1 inch from the bottom edge of the rice, place a strip of the dynamite sauce mixture horizontally across the rice. Arrange several slices of avocado and some julienned cucumber on top of the dynamite sauce.
- Using the bamboo mat, carefully lift the bottom edge of the nori and roll it tightly over the filling. Press gently to shape the roll. Continue rolling, pulling the mat away as you go, until the entire roll is formed. Wet the top border of the nori with a little water to seal the roll.
- Place the rolled sushi seam-side down on a cutting board. With a sharp, wet knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between each cut to ensure clean slices.
- Arrange the Dynamite Sushi Roll pieces on a serving platter. Garnish with toasted sesame seeds if desired, and drizzle with teriyaki sauce or extra spicy mayo for an added touch of flavor. Serve immediately with soy sauce, pickled ginger, and wasabi.Toasted sesame seeds for garnish, Teriyaki sauce or spicy mayo for drizzling