Description
A beginner-friendly sushi roll packed with crispy tempura shrimp, creamy avocado, cucumber, and a spicy crab mayo mix. Topped with spicy mayo and unagi sauce, this homemade Dynamite Roll delivers restaurant-quality flavor without raw fish or complicated techniques—perfect for parties, date nights, or fun kitchen projects.
Ingredients
For the rolls:
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1 recipe sushi rice
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225 g (8 oz) imitation crab sticks, finely chopped
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45 g (3 Tbsp) Japanese mayonnaise
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1 ripe avocado, sliced
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1/2 English cucumber, cut into strips
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8 sheets toasted nori seaweed, cut in half
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Toasted white sesame seeds
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Black sesame seeds
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16 tempura fried shrimp (tails removed)
Toppings:
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Spicy mayo (sriracha + Japanese mayo to taste)
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Unagi sauce
Instructions
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Cook sushi rice (preferably in a rice cooker) and let it cool completely.
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Finely chop crab sticks and mix with Japanese mayo; set aside.
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Wrap a bamboo sushi mat in plastic wrap for easy cleanup.
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Place half a nori sheet on the mat. Wet your hands and spread a thin layer of rice over the nori; sprinkle with both sesame seeds.
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Flip the nori so the rice faces down.
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Layer crab mix, cucumber strips, two avocado slices, and two tempura shrimp in the center.
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Roll tightly using the mat, gently compressing to hold shape.
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Slice the roll into 8 pieces with a sharp, wet knife, cleaning the blade between cuts.
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Drizzle spicy mayo and unagi sauce on top. Serve with soy sauce, wasabi, and pickled ginger if desired.
Notes
Don’t overfill rolls—too much makes rolling difficult.
Keep your knife wet for clean slices.
To ripen an avocado quickly, place it in a paper bag with a banana.
Pre-made frozen tempura shrimp is a handy shortcut.
Best eaten fresh; refrigerate leftovers up to 24 hours, wrapped tightly.
- Prep Time: 1 hour 45 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course
- Method: Rolling/No-Bake (with tempura pre-fried)
- Cuisine: Asian (Japanese-inspired)