- Prep Time: 30 minutes
Dynamite Rolls
Prepare rice as per instructions (Sushi rice may call for rice vinegar - not rice wine vinegar. I used apple cider vinegar in place of the rice vinegar.)
Prepare both sauces in separate containers.
Prep veggies/fruit/shrimp fillers.
If you do not have a sushi mat, wet a clean dish towel and wring out until just damp. Lay nori sheet out on damp towel and spoon some of the rice carefully into the nori sheet; wet your fingers and gently spread over entire surface. Drizzle a small amount of dynamite sauce in a line on the rice.
Place fillers on the sauce line.
Slowly begin to roll the nori sheet little by little over the rice and filler, using the dish towel to roll over, so that your hands never touch the unrolled nori sheet. With each small roll, apply a small amount of pressure evenly to the rice roll to seal each step.
Once the roll is complete, slice with a moist knife in small pieces.
Get a fancy squeeze bottle (like, the super fancy dollar store brand that I buy ;o), and go crazy with your drizzle of the amazing sauces!
Ingredients
- Maple Soy Sauce:
- organic maple syrup - 1 tbs
- soy sauce - 1 tbs
- Dynamite Sauce:
- olive oil mayo - 1/2 cp
- Sriracha hot sauce - 1 tbs (or more if you like it HOT!)
- roasted sesame oil - 1/4 tsp
- Roll Ingredients:
- Sushi/Sticky rice - approx 1 cup of uncooked rice, prepared as per package instructions
- mango - sliced
- cucumber - sliced
- avocado - sliced
- nori sheets - x 2
- tempura shrimp - 3-4, I buy the box of frozen ones to rerheat, and cut 3 in half so that there are 6 pieces
Instructions
- Prepare rice as per instructions (Sushi rice may call for rice vinegar - not rice wine vinegar. I used apple cider vinegar in place of the rice vinegar.)
- Prepare both sauces in separate containers.
- Prep veggies/fruit/shrimp fillers.
- If you do not have a sushi mat, wet a clean dish towel and wring out until just damp. Lay nori sheet out on damp towel and spoon some of the rice carefully into the nori sheet; wet your fingers and gently spread over entire surface. Drizzle a small amount of dynamite sauce in a line on the rice.
- Place fillers on the sauce line.
- Slowly begin to roll the nori sheet little by little over the rice and filler, using the dish towel to roll over, so that your hands never touch the unrolled nori sheet. With each small roll, apply a small amount of pressure evenly to the rice roll to seal each step.
- Once the roll is complete, slice with a moist knife in small pieces.
- Drizzle with sauces already made, and serve.