Description
Learn how to make delicious Dynamite Sushi Rolls featuring tempura shrimp, fresh mango, avocado, and cucumber, all rolled with seasoned sushi rice and topped with spicy dynamite and maple soy sauces. This recipe guides you through making sushi rice, tempura shrimp, flavorful sauces, and the perfect roll assembly using a bamboo mat.
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
- 1 cup uncooked sushi or sticky rice, prepared according to package instructions
- 2 nori sheets
- 3-4 tempura shrimp (prepared or store-bought frozen, reheated and cut in half for six pieces)
- Cucumber, sliced
- Avocado, sliced
- Mango, sliced
- Sesame seeds, for garnish
Tempura Batter
- 1 egg
- All-purpose flour (quantity not specified, estimate about 1/2 cup)
- Cornstarch (estimate about 1/4 cup)
- Baking powder (estimate 1/2 teaspoon)
- Curry powder (estimate 1/4 teaspoon)
- Ice water (enough to create a fluid batter, approximately 1/2 cup)
Instructions
- Prepare Sushi Rice: Soak and rinse the rice in a large pot of water 4-5 times to remove starch and dirt. Soak the rice for 30 minutes to 1 hour. Rinse again and drain 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 and water absorbed. Transfer to a bowl.
- Season the Rice: In another bowl, mix vinegar, sugar, and sesame oil (quantities not given, typically about 2 tablespoons vinegar, 1 tablespoon sugar, and 1 teaspoon sesame oil). Pour over the cooked rice and sprinkle sesame seeds. Gently fold to coat evenly.
- Make Tempura Batter: In a large bowl, whisk 1 egg with flour, cornstarch, baking powder, and curry powder. Gradually whisk in ice water until a fluid batter forms.
- Prepare Tempura Shrimp: Rinse and clean shrimp. Heat oil in a skillet. Dip shrimp fully into tempura batter and fry in hot oil for about 3 minutes or until golden. Remove and set aside to cool.
- Make Maple Soy Sauce: Whisk together maple syrup and soy sauce in a small bowl.
- Make Dynamite Sauce: Whisk olive oil mayonnaise with sriracha and toasted sesame oil until combined.
- Assemble Dynamite Rolls: Cover a bamboo sushi mat with plastic wrap. Lay a nori sheet on the mat and spread a thin layer of sushi rice evenly on the nori. Flip the nori so rice is on the bottom. Along one edge, arrange tempura shrimp pieces, cucumber, avocado, and mango slices. Drizzle some dynamite sauce and maple soy sauce over the filling. Roll tightly using the bamboo mat. Sprinkle with sesame seeds.
- Slice and Serve: Cut the roll into bite-sized pieces. Drizzle additional dynamite sauce on top. Repeat for remaining ingredients. Serve immediately and enjoy.
Notes
- Use a bamboo sushi rolling mat to achieve tight, even rolls.
- If you don’t have time to make tempura shrimp, frozen pre-cooked tempura shrimp can be reheated and used.
- Adjust the amount of sriracha in the dynamite sauce to control spice level.
- Seasoning for sushi rice typically includes rice vinegar, sugar, and salt; quantities can be adjusted to taste.
- Sushi rice can be substituted with other sticky rice varieties if sushi rice is unavailable.
Nutrition
- Serving Size: 1 roll (approximate)
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 65mg
