✔ Updated · dynamite sauce + step-by-step rolling photos
This dynamite roll recipe makes the sushi-bar favorite at home: crisp shrimp tempura, avocado, cucumber and a little mango rolled inside-out in seasoned sushi rice, then finished with creamy, spicy dynamite sauce.
At a glance
The one tip that matters: Season the rice while it's hot and let it cool before rolling. Warm, wet rice turns the nori chewy and makes the roll fall apart.
Everything in it is cooked, so it's an easy first roll for anyone nervous about raw fish. You'll make the rice, fry the shrimp, stir two quick sauces and roll four uramaki, with step-by-step photos for each stage.
Why You'll Love This Dynamite Roll
- Crunchy and creamy: hot, crisp shrimp tempura against cool avocado and soft rice.
- No raw fish, so it's a friendly roll for beginners, kids and sushi skeptics.
- Two easy sauces, a spicy mayo and a sweet maple soy, stirred together in a minute.
What Is a Dynamite Roll?
A dynamite roll is a Western-style sushi roll, especially popular in Canadian and West Coast sushi bars. It's built around shrimp tempura and rolled inside-out, so the rice sits on the outside and the nori wraps the filling. The "dynamite" usually refers to the spicy mayo that goes inside and on top.
Restaurants vary the fillings, but avocado, cucumber and a sprinkle of masago (capelin roe) are the most common partners. Learn more about what masago is if you want to add it.
How to Make Dynamite Sauce
The sauce takes a minute: stir 1/2 cup mayonnaise with 1 to 2 tablespoons sriracha and 1/4 teaspoon toasted sesame oil. Taste and adjust. It keeps in a covered jar in the fridge for up to 5 days and is just as good on rice bowls, poke and fries.
- Milder: start with 2 teaspoons of sriracha, or stir in a tablespoon of softened cream cheese.
- Hotter: add a pinch of cayenne or a little chili oil.
- Richer: use Japanese-style mayonnaise, which is made with egg yolks and rice vinegar.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use real short-grain sushi rice. Long-grain, jasmine and basmati rice don't stick together, so the roll falls apart when you slice it.
- Keep the batter ice cold. Mix it right before frying and leave a few lumps. Cold, barely mixed batter gives the lightest, crispiest tempura. Frozen shrimp tempura, baked until crisp, is a fine shortcut.
- Keep a bowl of water nearby. Dip your fingers in water with a splash of rice vinegar before handling the rice so it doesn't stick to you.
- Spread thin, fill lightly. About 3/4 cup of rice per sheet and a modest line of filling is plenty. Overfilled rolls won't close.
- Slice with a wet, sharp knife. Wipe the blade with a damp cloth between every cut and use one long, gentle stroke instead of pressing down.
Dynamite Sushi Roll
4
rolls40
minutes30
minutes610
kcal1
hour10
minutesA dynamite roll made at home: crispy shrimp tempura, avocado, cucumber and mango rolled inside-out in seasoned sushi rice, then sliced and drizzled with creamy, spicy dynamite sauce and a sweet maple-soy glaze. Makes 4 rolls (32 pieces).
Ingredients
- For the Sushi Rice
1 1/2 cups Japanese short-grain sushi rice (uncooked)
1 2/3 cups water
1/4 cup unseasoned rice vinegar
1 tablespoon sugar
1 teaspoon salt
- For the Shrimp Tempura
8 large shrimp, peeled and deveined, tails on
3/4 cup all-purpose flour
1 egg yolk
3/4 cup ice-cold sparkling or still water
3 cups neutral oil, for frying
- For the Dynamite Sauce
1/2 cup mayonnaise (Japanese-style if you have it)
1 to 2 tablespoons sriracha, or to taste
1/4 teaspoon toasted sesame oil
- For the Maple Soy Drizzle
1 tablespoon soy sauce
1 tablespoon maple syrup
- For the Rolls
4 nori sheets
1 avocado, thinly sliced
1/2 small cucumber, cut into thin matchsticks
1/2 ripe mango, cut into thin strips (optional)
2 tablespoons toasted sesame seeds or masago, to garnish
Directions
- Make the Sushi Rice
- Rinse the rice in a bowl of cold water, swirling and draining 4 or 5 times, until the water runs almost clear. Drain in a fine sieve for 15 minutes.
- Put the rice and 1 2/3 cups water in a saucepan, bring to a boil, then cover, reduce the heat to low and cook for 15 minutes. Take off the heat and leave covered for 10 minutes.
- Stir the rice vinegar, sugar and salt together until dissolved. Spread the hot rice in a wide bowl, sprinkle over the vinegar mixture and fold it in gently with a rice paddle while fanning the rice. Cover with a damp towel and let it cool to room temperature.
- Make the Shrimp Tempura and Sauces
- Make 3 or 4 shallow cuts across the underside of each shrimp so it stays straight, then pat dry. Heat the oil in a deep, heavy pot to 350°F.
- Whisk the egg yolk and ice-cold water, then stir in the flour with chopsticks until just combined; a few lumps are fine. Dip the shrimp in the batter and fry in batches for 2 to 3 minutes, until crisp and light golden and the shrimp are opaque all the way through. Drain on a rack.
- Stir the mayonnaise, sriracha and sesame oil together for the dynamite sauce. In a second small bowl, stir the soy sauce and maple syrup together.
- Roll and Slice
- Cover a bamboo mat with plastic wrap. Lay a nori sheet on it, shiny side down. With damp hands, spread about 3/4 cup of rice in a thin, even layer over the whole sheet, pressing lightly without mashing the grains. Sprinkle with sesame seeds.
- Flip the sheet over so the rice faces down. Lay 2 shrimp tempura along the edge nearest you, tails poking out of the ends, with a few slices of avocado, cucumber and mango and a thin line of dynamite sauce. Do not overfill.
- Lift the edge of the mat and roll the filling away from you, tucking it in tightly, then keep rolling and press gently along the mat to firm up the roll. Repeat with the remaining nori, rice and fillings.
- Wipe a sharp knife with a damp cloth and cut each roll in half, then each half into 4 pieces, wiping the blade between cuts. Drizzle with dynamite sauce and the maple soy, sprinkle with masago or sesame seeds and serve right away.
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What to Serve With Dynamite Rolls
Serve the rolls with soy sauce, pickled ginger and wasabi, plus miso soup, edamame or a crisp cucumber salad. For more ideas see what to serve with sushi and our easy Japanese recipes. Wondering about leftovers? Here's how long sushi is good for.
Frequently Asked Questions
What is in a dynamite roll?
A dynamite roll is an inside-out sushi roll filled with shrimp tempura, usually with avocado and cucumber, often topped with masago and served with a spicy mayo. This version adds a little mango for sweetness and a maple soy drizzle.
What is dynamite sauce made of?
Dynamite sauce is a spicy mayo: mayonnaise mixed with sriracha and a few drops of toasted sesame oil. Japanese-style mayonnaise makes it richer and a little tangier. Add more sriracha for heat or a squeeze of lime for brightness.
Is a dynamite roll raw?
No. The shrimp in a dynamite roll is fried in tempura batter until it is opaque all the way through, and everything else is cooked rice, vegetables and fruit, so there is no raw fish in it.
Can I make dynamite rolls ahead of time?
Sushi is best within a few hours of rolling, while the tempura is still crisp. You can make the rice and sauces up to 4 hours ahead and keep the rice covered at room temperature, then fry the shrimp and roll just before serving.
How long do leftover dynamite rolls last?
Refrigerate leftovers in an airtight container and eat them within 24 hours. The rice firms up and the tempura softens in the fridge, so let the pieces sit at room temperature for 15 minutes before eating. Sushi rolls don't freeze well.
A+
Thank you! So glad you enjoyed the dynamite roll.