I love that this dynamite roll combines everything I enjoy about sushi—the soft, sticky rice, crispy shrimp, and cool, creamy filling. The spicy mayo adds a punch, while the unagi sauce brings a sweet-savory glaze that ties it all together. It’s also a great recipe for experimenting with toppings or fillings and perfect for impressing guests or treating myself to a sushi night in.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Sushi Roll 2 cups short-grain sushi rice (use for sticky texture) 8 sticks imitation crab sticks (or substitute with real crab meat) 1 cup Japanese mayonnaise (Kewpie mayo recommended) 1 medium avocado, ripe for creaminess 1 medium English cucumber (or Persian cucumber) 5 sheets toasted nori seaweed (for wrapping)
For the Garnish & Sauce 2 tablespoons toasted sesame seeds (for crunch) 1 tablespoon black sesame seeds (optional garnish) 8 pieces tempura fried shrimp (for crunch inside the roll) 2 tablespoons unagi sauce (for topping) 2 tablespoons spicy mayo (adjust for spice preference)
Directions
Cook the sushi rice: Rinse the rice until the water runs clear. Cook it in a rice cooker according to package directions. Once done, let it cool to room temperature.
Prepare the crab mixture: Chop the imitation crab sticks into small pieces. Mix them with Japanese mayonnaise in a bowl until evenly coated.
Set up your rolling station: Cover a bamboo sushi mat with plastic wrap to prevent sticking, then place it on a clean surface.
Prepare the nori: Lay a sheet of toasted nori, shiny side down, on the mat. Trim the edges if necessary for a perfect roll size.
Spread the rice: Wet your hands with water to prevent sticking. Spread an even layer of sushi rice over the nori, leaving about 1 inch uncovered at the top edge.
Add sesame seeds: Sprinkle toasted sesame seeds evenly across the rice for extra texture.
Assemble the roll: Carefully flip the nori so the rice faces down. Place the crab mixture, avocado slices, cucumber, and two pieces of tempura shrimp in the center.
Roll it up: Using the sushi mat, roll from the bottom up while applying gentle pressure to create a tight roll.
Slice and garnish: With a sharp, wet knife, slice the roll into 8 even pieces. Drizzle spicy mayo and unagi sauce over the top and sprinkle with black sesame seeds for garnish.
Add heat: I sometimes add sriracha or chili flakes to the crab mixture for an extra kick.
Vegetarian version: Replace the shrimp with tempura-fried sweet potatoes or tofu.
Topping upgrade: Add thin slices of seared salmon or tuna on top for a “volcano roll” effect.
Sauce switch: Use eel sauce or soy glaze if you prefer something less sweet than unagi sauce.
Rice-free option: For a low-carb twist, wrap the filling in cucumber ribbons or lettuce instead of rice.
Storage/Reheating
I prefer enjoying these rolls fresh for the best texture and flavor. However, if I have leftovers, I wrap them tightly in plastic wrap and store them in the refrigerator for up to 24 hours. I don’t recommend freezing since the rice and avocado lose their texture once thawed. If the rice feels a bit firm when chilled, I let the rolls sit at room temperature for about 15 minutes before serving.
FAQs
1. What makes a dynamite roll “dynamite”?
It’s the combination of spicy and crispy elements—usually shrimp tempura, creamy fillings, and spicy mayo—that give it its name.
2. Can I make this roll without a bamboo mat?
Yes, I use a clean kitchen towel covered in plastic wrap—it works surprisingly well for rolling sushi.
3. Is Japanese mayonnaise different from regular mayo?
Yes, Kewpie mayo is creamier and slightly sweeter, which gives the roll its signature flavor.
4. Can I use regular rice instead of sushi rice?
Sushi rice works best because it’s sticky and holds the roll together. Regular long-grain rice won’t give the same texture.
5. Can I make the tempura shrimp at home?
Absolutely. I coat shrimp in tempura batter and fry until golden and crisp—it’s easy and tastes fresh.
6. What’s the best way to slice sushi rolls cleanly?
I wet my knife with water between each slice—it prevents sticking and keeps the pieces neat.
7. How spicy is the spicy mayo?
It depends on your preference. I start with 1 teaspoon of sriracha per 2 tablespoons of mayo and adjust to taste.
8. Can I make this ahead of time?
Yes, I assemble the rolls, wrap them tightly in plastic, and refrigerate them for up to a few hours before slicing and serving.
9. What can I serve with dynamite rolls?
I like pairing them with miso soup, edamame, or a light seaweed salad for a balanced meal.
10. How can I make this roll gluten-free?
Use gluten-free soy sauce and gluten-free tempura batter for the shrimp. Everything else in the recipe is naturally gluten-free.
Conclusion
This dynamite roll is one of my favorite ways to enjoy sushi at home. I love how the crispy shrimp, creamy avocado, and spicy-sweet sauces come together in each bite. It’s fresh, crunchy, and full of flavor—the kind of roll that feels restaurant-worthy but is surprisingly easy to make in my own kitchen. Whether for a sushi night with friends or a treat-yourself dinner, it’s always a hit.
This homemade Dynamite Roll combines crispy tempura shrimp, creamy avocado, cucumber, and crab salad, all wrapped in perfectly seasoned sushi rice and nori. Finished with spicy mayo, unagi sauce, and sesame seeds, it’s a crunchy, creamy sushi roll you can easily make at home.
Ingredients
For the Sushi Roll:
2 cups short-grain sushi rice
8 imitation crab sticks (or real crab meat)
1 cup Japanese mayonnaise (Kewpie mayo recommended)
1 medium avocado, sliced
1 medium English cucumber (or Persian cucumber)
5 sheets toasted nori seaweed
For the Garnish & Sauce:
2 tablespoons toasted sesame seeds
1 tablespoon black sesame seeds (optional)
8 pieces tempura fried shrimp
2 tablespoons unagi sauce (eel sauce)
2 tablespoons spicy mayo (adjust spice to taste)
Instructions
Cook the sushi rice: Rinse rice until the water runs clear. Cook according to package directions, then cool to room temperature.
Prepare the crab mixture: Chop imitation crab and mix with Japanese mayonnaise until evenly coated.
Set up: Cover a bamboo sushi mat with plastic wrap to prevent sticking.
Prepare the nori: Place a nori sheet shiny-side down on the mat. Trim edges if needed.
Spread the rice: With wet hands, spread a thin layer of sushi rice evenly over the nori, leaving a 1-inch border at the top.
Add sesame seeds: Sprinkle toasted sesame seeds over the rice.
Assemble the roll: Flip the nori so the rice faces down. Add crab mixture, avocado, cucumber, and two pieces of tempura shrimp in the center.
Roll it up: Use the bamboo mat to roll tightly from the bottom up, applying gentle pressure to seal.
Slice and garnish: With a wet, sharp knife, cut into 8 equal pieces. Drizzle with spicy mayo and unagi sauce, then sprinkle black sesame seeds on top.
Notes
Use sushi rice for best texture—it’s sticky and holds the roll together perfectly.
Keep a small bowl of water nearby to wet your hands and knife for easier handling.
Make spicy mayo by mixing mayonnaise with sriracha to taste.
Tempura shrimp can be homemade or store-bought.
Serve with soy sauce, pickled ginger, and wasabi for a complete sushi experience.
