Spicy Shrimp Tempura Dynamite Roll
Crispy tempura shrimp and avocado tucked into sushi rice and nori, topped with spicy mayo and a sprinkle of sesame. A weeknight sushi-bar favorite that comes together in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 480
- Protein
- 18g
Ingredients
- 1.5 cups cooked sushi rice (or day-old rice, cooled)
- 2 sheets nori (seaweed sheets)
- 8 oz shrimp, peeled and patted dry
- 3 tbsp mayonnaise
- 1 tbsp sriracha
- 1 whole avocado, sliced thin
- ½ cup all-purpose flour mixed with cornstarch (equal parts)
- ½ cup ice water
Instructions
- 1
Whisk mayo and sriracha together until bright red. Set aside.
- 2
Heat oil in a deep skillet or pot to 350°F (or until a small piece of nori sizzles immediately).
- 3
Mix flour and cornstarch with ice water until a loose batter forms. Dip shrimp into batter, coating fully.
- 4
Fry battered shrimp 2–3 minutes, turning once, until golden and crispy. Transfer to a paper towel.
- 5
Lay nori shiny-side down on a clean surface. Spread a thin layer of rice (about 1/4 inch) across most of the sheet.
- 6
Place 4 shrimp and a few avocado slices on the rice near the bottom edge. Roll tightly away from you, sealing with a dab of water.
- 7
Slice the roll into 6 pieces with a sharp, wet knife. Drizzle with spicy mayo and serve immediately.
Tools you’ll need
- deep skillet or pot (3+ quarts)
- thermometer or wooden chopstick for temperature test
- paper towels
- small bowl for mixing mayo-sriracha
- shallow bowl for batter
- bamboo sushi mat (optional, helps with rolling)
- sharp knife
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