Make Sushi Rice (Using Rice Cooker): Transfer the rice in a pan. Rinse with water, 3 -4 times until the rice until the water is almost clear. Add water and cook the rice.*** Alternatively, you can cook the rice on a stove top. This can take about 35 - 45 minutes. Make the Sushi Vinegar: In a small bowl, mix the vinegar, salt and sugar. Set aside while you wait for the rice to cook. if making a large batch, mix everything in a pan and bring to simmer until the salt and sugar are completely dissolved. You can also use microwave.
Make the Sushi Rice: Transfer the cooked rice in a bowl. Pour the sushi vinegar, then sprinkle black and white sesame seed. Mix until combined. Spread the rice on a plate so the it cools faster. Keep on mixing until the rice cools down. Cover with damp towel until ready to use.
Make the Sriracha Mayonnaise: In a small bowl, mix the mayonnaise, sriracha sauce, lemon juice, salt and sugar. Mix to combine. Feel free to increase or decrease the sriracha sauce according to your heat tolerance. If you do not have sriracha sauce, any hot sauce will do.
Prepare the Vegetables: Cut the vegetables into sticks or thin wedges if using Avocado.
Toast the White Sesame Seed: Spread the sesame seed in a tray and toast for 5 minutes. At 3 minutes, mix then return in the toaster. Pay close attention at the last 2 minutes as this is when the browning will start to happen. You can also toast the sesame seed in a pan on stove top.
The Shrimp Tempura: I used a store-bought tempura which is basically almost ready to use. I baked it at 350F for 20 minutes until the shrimp is crunchy. You can also make your own shrimp tempura. If using store-bought, follow the package instruction for cooking direction.
Make Dynamite Roll: To make the roll, lay the Nori on the Sushi mat or plastic wrap. Spread the sushi rice on top, enough to cover the entire surface or the Nori. Wet your fingers and press the rice as you spread it so it sticks nicely. *** You can also use a wet back of the spoon if you do not want to use your hands. Sprinkle toasted white sesame seed on top or a combination of white and black sesame seed. Flip the Nori so that the rice side is facing down, and the nori is facing up. We are making a reverse style sushi. To the end closer to you and about 1-inch away from the end, arrange 4 pieces of shrimp. *** The amount of shrimp will depend on the size of shrimp tempura you are using. Mine was a regular shrimp size, so I need 4 to cover the length of the Nori. Add the vegetable sticks or wedges (cucumber or avocado or both), then drizzle about 2-3 tablespoon of sriracha mayonnaise on top of the shrimp. Starting from the end close to you, start rolling tightly until the end. Un-roll and remove the sushi mat. Cut: Transfer in a cutting board. Sprinkle with black sesame seed (optional). Using a sharp knife, cut the roll into 8 pieces. Slowly move the knife forward and backward until it cuts through the roll. For easy and cleaner cut, Wipe the knife with wet paper towel.
Serve: Transfer the sliced roll into a serving plate. Drizzle top with sriracha mayonnaise, and sprinkle more black or white sesame seed on top (optional). Serve with pickled ginger, sushi sauce and wasabi on the side. All are optional, but I highly recommend it. The garnishing makes a huge difference.
