Description
This Dynamite Sushi Roll recipe combines crispy tempura shrimp with fresh cucumber, avocado, and mango, drizzled with spicy dynamite sauce and a sweet maple soy sauce. A perfect blend of textures and flavors that bring a delightful twist to classic sushi rolls, ideal for a flavorful homemade sushi experience.
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
- Sushi/sticky rice (approximately 1 cup of uncooked rice, prepared according to package instructions)
- 2 nori sheets
- 3-4 tempura shrimp (frozen or homemade, cut in half to make six pieces)
- Cucumber, sliced
- Avocado, sliced
- Mango, sliced
- Sesame seeds, for garnish
Tempura Batter
- 1 egg
- Flour (amount about 1/2 cup)
- Cornstarch (about 1/4 cup)
- Baking powder (1 teaspoon)
- Curry powder (1 teaspoon)
- Ice water (enough to reach fluid batter consistency, about 3/4 cup)
Instructions
- Prepare the Sushi Rice: Soak and rinse the rice in a large pot of water four to five times to remove starch and impurities. Soak the rice for 30 minutes to 1 hour. Drain and rest in a colander for 30 minutes. Cook the rice using a rice cooker or on the stovetop over low heat for approximately 10 to 12 minutes until water is absorbed and rice is tender. Transfer to a large bowl.
- Season the Rice: Mix vinegar, sugar, and sesame oil in a separate bowl. Pour over the cooked rice and sprinkle with sesame seeds. Gently stir to evenly coat the rice with the seasoning.
- Make Tempura Batter: In a large bowl, whisk together the egg, flour, cornstarch, baking powder, and curry powder. Gradually add ice water, whisking until the batter is fluid and smooth.
- Fry Tempura Shrimp: Rinse and clean shrimp. Heat oil in a skillet. Dip the shrimp into the tempura batter, coating completely. Fry shrimp for about 3 minutes or until golden and crispy. Remove and drain on paper towels; allow to cool.
- Prepare Maple Soy Sauce: In a small bowl, whisk together organic maple syrup and soy sauce until combined.
- Prepare Dynamite Sauce: In another bowl, whisk olive oil mayonnaise, sriracha, and toasted sesame oil until smooth and blended.
- Assemble the Dynamite Rolls: Cover a bamboo sushi rolling mat with plastic wrap. Lay one nori sheet on the mat, spread a thin layer of sushi rice evenly over the nori. Flip the sheet so the rice side is down. Layer tempura shrimp, cucumber, avocado, and mango along one edge of the nori. Drizzle with dynamite sauce and maple soy sauce.
- Roll the Sushi: Using the bamboo mat, carefully roll the nori over the filling tightly. Sprinkle sesame seeds on top and cut the roll into bite-sized pieces.
- Serve: Drizzle additional dynamite sauce over the sushi pieces. Repeat with remaining ingredients for more rolls. Serve immediately and enjoy.
Notes
- The tempura shrimp can be prepared ahead and reheated if using frozen shrimp.
- Use a sharp knife dipped in water for clean sushi roll cuts.
- Customize fillings with your favorite vegetables or seafood.
- Adjust sriracha quantity in dynamite sauce to control spiciness.
- Use short-grain sushi rice for the best texture and stickiness.
Nutrition
- Serving Size: 1 roll (approx. 6 pieces)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 75mg
