Dynamite Roll Recipe

Cook the Rice

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions.

Season the Rice

Once cooked, transfer the rice to a large bowl. Mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Pour over the rice and gently fold to combine. Let the rice cool to room temperature.

Make the Tempura Batter

In a bowl, mix the tempura batter mix with cold water until just combined. Do not overmix.

Fry the Shrimp

Heat oil in a deep pan to 350°F (175°C). Dip each shrimp in the tempura batter and fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.

Combine Ingredients

In a bowl, combine diced tuna, mayonnaise, sriracha, green onion, and sesame oil. Mix well and set aside.

Roll the Sushi

Lay a nori sheet on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top. Add a line of spicy tuna mix, tempura shrimp, and a portion of baked crab mix in the center.

Roll and Shape

Roll the sushi tightly using the mat, applying gentle pressure. Seal the edge of the nori with a little water.

Add Toppings

Place the rolled sushi on a baking sheet. Top with slices of salmon and hamachi. Drizzle with unagi sauce and sprinkle with masago and chopped green onion.

Torch the Toppings

Using a culinary torch, carefully torch the top of the sushi roll until the fish is slightly cooked and caramelized.