Description
This vibrant Dynamite Sushi Rolls recipe combines crispy tempura shrimp, fresh cucumber, avocado, and mango wrapped in seasoned sushi rice and nori, elevated with a spicy dynamite sauce and a sweet maple soy drizzle. It’s a delightful homemade sushi experience perfect for sushi lovers looking to recreate restaurant-style rolls 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
- Approximately 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 6 pieces)
- Cucumber, sliced
- Avocado, sliced
- Mango, sliced
- Sesame seeds, for garnish
Tempura Batter
- 1 egg
- Flour (amount estimated 1/2 cup)
- Cornstarch (amount estimated 1/4 cup)
- Baking powder (1 teaspoon)
- Curry powder (1/2 teaspoon)
- Ice water (enough to form fluid batter, approx. 1/2 cup)
Additional
- Vinegar (rice vinegar preferred, estimated 2 tablespoons)
- Sugar (estimated 1 tablespoon)
- Sesame oil (for rice seasoning, estimated 1 teaspoon)
- Oil for frying (vegetable or canola oil, for tempura shrimp)
Instructions
- Prepare Sushi Rice: Soak and rinse the sushi rice multiple times (4-5) in water to remove starch, then soak it for 30 minutes to 1 hour. Drain and let rice rest in a colander for 30 minutes. Cook the rice using a rice cooker or on the stovetop over low heat for about 10-12 minutes until tender. Transfer to a bowl and let cool slightly. Mix rice vinegar, sugar, and sesame oil; pour over rice along with sesame seeds and gently fold to coat evenly.
- Make Tempura Batter: In a large bowl, whisk together 1 egg with flour, cornstarch, baking powder, and curry powder. Gradually whisk in ice water until the batter is fluid and smooth.
- Cook Tempura Shrimp: Rinse and clean shrimp. Heat oil in a skillet over medium-high heat. Coat each shrimp fully in the tempura batter. Fry shrimp in hot oil for about 3 minutes or until golden brown and crispy. Remove and let cool.
- Prepare Maple Soy Sauce: Whisk together organic maple syrup and soy sauce in a small bowl until combined.
- Prepare Dynamite Sauce: In another bowl, whisk olive oil mayonnaise with sriracha and toasted sesame oil until smooth and blended.
- Assemble Dynamite Rolls: Place a bamboo sushi rolling mat covered with plastic wrap on a clean surface. Lay a nori sheet on the mat. Spread a thin, even layer of sushi rice over the nori. Flip the nori so rice faces down. Arrange tempura shrimp pieces, cucumber, avocado, and mango slices along one edge of the nori. Drizzle dynamite sauce and maple soy sauce over the fillings. Using the bamboo mat, carefully roll the sushi tightly. Sprinkle sesame seeds on top.
- Slice and Serve: Cut the sushi roll into bite-sized pieces. Drizzle additional dynamite sauce over the sushi for extra flavor. Repeat with remaining ingredients. Serve immediately and enjoy your homemade dynamite sushi rolls.
Notes
- Use sushi or sticky rice for best texture to hold the roll together.
- Ensure oil is hot enough before frying tempura shrimp to achieve a crisp coating without greasiness.
- Adjust sriracha in the dynamite sauce based on your preferred spice level.
- Fresh ingredients like cucumber, avocado, and mango provide balance and freshness to the spicy shrimp and sauces.
- If you don’t have a bamboo rolling mat, use plastic wrap tightly to help shape the rolls.
- Leftover rice can be reused for other sushi or rice bowls, but fresh rice yields the best texture and flavor.
Nutrition
- Serving Size: 1 roll (approximately 6 pieces)
- Calories: 350
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 70 mg
