Description
Learn how to make delicious Dynamite Sushi Rolls featuring crispy tempura shrimp, fresh cucumber, avocado, and mango, all wrapped in seasoned sushi rice and nori. Topped with spicy dynamite sauce and a sweet maple soy glaze, these homemade rolls are perfect for sushi lovers looking to impress.
Ingredients
Units
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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 sushi/sticky rice (uncooked, prepared according to package instructions)
- 2 nori sheets
- 3-4 tempura shrimp (store-bought frozen, reheated and cut in half to yield 6 pieces)
- Cucumber, sliced
- Avocado, sliced
- Mango, sliced
- Sesame seeds, for garnish
Tempura Batter:
- 1 egg
- Flour (approximately 1/2 cup)
- Cornstarch (3 tablespoons)
- Baking powder (1/2 teaspoon)
- Curry powder (1/4 teaspoon)
- Ice water (enough to create a fluid batter)
- Oil for frying (vegetable or canola oil, about 2 cups)
Instructions
- Prepare Sushi Rice: Soak and rinse the sushi rice in plenty of water four to five times until the water runs clear to remove excess starch. Soak the rice for 30 minutes to 1 hour, then drain in a colander and let it sit for another 30 minutes. Cook the rice using a rice cooker or on the stovetop over low heat for about 10 to 12 minutes until tender and water is absorbed. Once cooked, transfer to a large bowl.
- Season the Rice: In a small bowl, whisk together rice vinegar, sugar, and toasted sesame oil (quantities can be approximately 2 tablespoons vinegar, 1 tablespoon sugar, and 1 teaspoon sesame oil). Pour this mixture over the warm rice and sprinkle in sesame seeds. Gently fold the rice to coat evenly without mashing the grains.
- Make Tempura Batter: In a large bowl, whisk together 1 egg, flour, cornstarch, baking powder, and curry powder. Gradually add ice water while whisking until you achieve a fluid, smooth batter suitable for coating shrimp.
- Prepare and Fry Tempura Shrimp: Rinse and clean shrimp thoroughly. Heat vegetable oil in a skillet or frying pan to around 350°F (175°C). Coat shrimp evenly in the tempura batter. Fry shrimp in hot oil for about 3 minutes or until golden brown and crispy. Remove and let cool on paper towels to drain excess oil.
- Make Maple Soy Sauce: In a small bowl, whisk together organic maple syrup and soy sauce until combined. Set aside.
- Make Dynamite Sauce: In another bowl, whisk together olive oil mayonnaise, sriracha, and toasted sesame oil until smooth and creamy.
- Assemble Dynamite Rolls: Lay a bamboo sushi mat covered with plastic wrap on a clean surface. Place one nori sheet on the mat. Spread a thin, even layer of seasoned sushi rice over the nori. Flip the nori so rice is facing down. Arrange fried tempura shrimp, cucumber slices, avocado slices, and mango slices neatly along one edge of the nori.
- Add Sauces: Spoon some dynamite sauce and maple soy sauce over the fillings to enhance flavor.
- Roll the Sushi: Using the bamboo mat, roll the nori tightly over the filling, applying gentle pressure to make a compact roll. Sprinkle the outside of the roll with sesame seeds.
- Slice and Serve: Using a sharp knife, cut the roll into bite-sized pieces. Drizzle additional dynamite sauce on top of sushi pieces as desired. Repeat the process to make additional rolls with remaining ingredients.
- Enjoy: Arrange rolls on a plate and serve immediately for the best texture and taste.
Notes
- For best results, use sushi or short-grain rice specifically meant for sushi preparation.
- Tempura batter should be cold and fluid; keep the batter chilled during frying for crispiest results.
- Adjust sriracha amount in dynamite sauce according to spice preference.
- Use a sharp serrated knife to slice rolls cleanly without squashing them.
- Prepare all ingredients ahead to assemble rolls quickly and efficiently.
Nutrition
- Serving Size: 1 roll (approx. 6 pieces)
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg
