Description
Dynamite Sushi Rolls combine crispy tempura shrimp with fresh cucumber, avocado, and mango, all wrapped in sticky sushi rice and nori. Enhanced with a sweet soy drizzle and spicy dynamite sauce, these homemade sushi rolls offer a balanced blend of textures and flavors that make for a delightful and impressive meal.
Ingredients
Scale
Sauces
- 2 tablespoons Organic maple syrup
- 2 tablespoons Soy sauce
- 1/4 cup Olive oil mayonnaise
- 1 tablespoon Sriracha
- 1 teaspoon Toasted sesame oil
Rice and Wrapping
- 2 cups Sushi/sticky rice (uncooked)
- 4 sheets Nori sheets
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
Tempura Shrimp
- 10 pieces Tempura shrimp (raw shrimp battered)
- 1 egg
- 1/2 cup Flour
- 2 tablespoons Cornstarch
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Curry powder
- Vegetable oil for frying
Fillings and Garnish
- 1 cup Cucumber (sliced)
- 1 Avocado (sliced)
- 1 cup Mango (sliced)
- 2 tablespoons Sesame seeds
Instructions
- Soak the Rice: Rinse the sushi rice thoroughly then soak it in a pot of water for 30 minutes to 1 hour to soften the grains.
- Drain Rice: Transfer the soaked rice to a colander and let it drain and rest for 30 minutes to remove excess water.
- Cook Rice: Cook the soaked rice either in a rice cooker or on the stovetop until tender, approximately 10 to 12 minutes.
- Prepare Seasoning: In a small bowl, mix rice vinegar, sugar, and toasted sesame oil until sugar dissolves to season the cooked rice later.
- Make Tempura Batter: In a bowl, whisk together egg, flour, cornstarch, baking powder, and curry powder to create a light tempura batter for the shrimp.
- Prepare Shrimp: Clean and pat dry the shrimp to ensure the batter adheres well.
- Fry Shrimp: Heat vegetable oil in a skillet over medium heat. Dip shrimp in the tempura batter and fry until golden brown and crispy. Drain on paper towels.
- Make Sauces: Combine maple syrup and soy sauce for a sweet soy drizzle. In another bowl, mix olive oil mayonnaise, sriracha, and toasted sesame oil to create the spicy dynamite sauce.
- Assemble Sushi Roll – Layer Rice: On a bamboo sushi rolling mat, place a nori sheet and spread a thin layer of the cooked sushi rice evenly over it, leaving the top edge bare to seal the roll later.
- Flip Nori and Add Fillings: Carefully flip the nori so rice is facing down on the mat. Place tempura shrimp, cucumber, avocado, and mango along one edge of the nori, and drizzle both the sweet soy and dynamite sauces over the fillings.
- Roll Sushi: Using the bamboo mat, roll the nori tightly around the fillings, pressing to ensure a secure and even roll. Sprinkle sesame seeds on top for garnish.
- Slice and Serve: Using a sharp knife, cut the sushi roll into bite-sized pieces. Drizzle additional dynamite sauce on top for extra flavor before serving.
Notes
- For best results, use sushi-grade shrimp or fresh shrimp for tempura.
- Rice vinegar is essential to give the sushi rice its characteristic flavor and stickiness.
- Ensure the oil for frying shrimp is hot enough (around 350°F/175°C) to achieve a crispy texture without soaking up oil.
- Wet your knife with water before slicing the rolls to prevent sticking and maintain clean cuts.
- You can substitute mango with other fruits like pineapple or leave it out for a less sweet variant.
