Crispy Spicy Shrimp Dynamite Roll
Tempura shrimp tossed in a fiery mayo-sriracha glaze, served over sushi rice with avocado and cucumber. One skillet, 20 minutes, pure sushi-bar energy.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 24g
Ingredients
- 12 count large shrimp, peeled and deveined
- ½ cup all-purpose flour
- 3 tbsp soy sauce
- 2 tbsp sriracha
- 3 tbsp mayonnaise
- 2 cups cooked sushi rice
- 1 whole avocado, sliced
Instructions
- 1
Mix sriracha, mayo, and 1 tbsp soy sauce in a small bowl until smooth.
- 2
Pat shrimp dry. Toss with flour, salt, and pepper until evenly coated.
- 3
Heat 1 inch of neutral oil in a skillet to 350°F. Working in two batches, fry shrimp until golden and crispy, about 2 minutes per batch.
- 4
Transfer fried shrimp to paper towels. Toss with the sriracha mayo while still warm.
- 5
Divide sushi rice between two bowls. Top with glazed shrimp, avocado slices, and a drizzle of extra sauce.
- 6
Serve immediately with extra soy sauce on the side.
Tools you’ll need
- 9-inch skillet or small saucepan
- candy/deep-fry thermometer
- paper towels
- small mixing bowl
- two serving bowls
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