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Dynamite Roll Recipe


  • 1 Nori Sheet
  • 1/2 cup - Sushi Rice (Sushi Rice Recipe)
  • 2 - Crab Sticks (or 2 ounces of lump crab meat) -
  • 1/4 - Avocado
  • 1/4 - Cucumber
  • 1/8 lb - Bay Scallops
  • 1/4 cup - Mayonnaise
  • 1/2 tablespoon - Siracha (Chili Sauce)
  • 1/2 tablespoon - Mirin
  • 1 - Green Onion
  • 2 tablespoons - Masago (Fish Roe)
  • Pastry Torch
  • Pot of Boiling Water
  • Bowl of Ice Water
  • 1 bowl - Warm Vinagered Water (Vinegared Water Recipe)


  1. Boil a medium sized pot of water.
  2. Cut the crab sticks in half lengthwise (or pick through can of lump crab meat for shells).
  3. Cut the cucumber into long, thin pieces.
  4. Take the sheet of nori and put it shiny side down, with the long side facing you.
  5. Dip your hands in the bowl of vinagered water. The vinagered water is used to prevent the sushi rice from sticking. You want your hands to be damp, not wet.
  6. Gently pat and spread the 1/2 cup of sushi rice in an even layer on each sheet using your fingers. Do not mash or smear the rice on the nori.
  7. Flip it over so that the rice is against the sushi rolling mat.
  8. Slice the avocado into thin, crescent shaped pieces.
  9. Place the crab sticks (or lump crab meat) horizontally across the nori.
  10. Place the avocado horizontally across the nori.
  11. Place the cucumber horizontally across the nori.
  12. Roll the sushi using the Maki sushi rolling method.
  13. Gently spread 1 tablespoon of masago on the cutting board. Roll the sushi roll over it to coat the roll in masago.
  14. On the cutting board, cut the dynamite roll in half.
  15. Take the two halves, place them side by side, and cut the in half again.
  16. Cut all pieces in half again, which should leave you with 8 pieces.
  17. Chop the bay scallops into smaller pieces.
  18. Place scallops into the pot of boiling water for 3 to 4 minutes.
  19. Remove scallops from boiling water and place them into the bowl of ice water to stop the cooking process.
  20. Remove scallops from ice water and place on a plate with paper towels.
  21. Pat scallops dry.
  22. Place scallops, a few pieces of green onion, mayonnaise, siracha, mirin and the remaining tablespoon of masago into a bowl and mix them together.
  23. Carefully spread the mixture over the sushi rolls.
  24. Lightly sear the surface of the mixture with the pastry torch.