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)
- Boil a medium sized pot of water.
- Cut the crab sticks in half lengthwise (or pick through can of lump crab meat for shells).
- Cut the cucumber into long, thin pieces.
- Take the sheet of nori and put it shiny side down, with the long side facing you.
- 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.
- 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.
- Flip it over so that the rice is against the sushi rolling mat.
- Slice the avocado into thin, crescent shaped pieces.
- Place the crab sticks (or lump crab meat) horizontally across the nori.
- Place the avocado horizontally across the nori.
- Place the cucumber horizontally across the nori.
- Roll the sushi using the Maki sushi rolling method.
- Gently spread 1 tablespoon of masago on the cutting board. Roll the sushi roll over it to coat the roll in masago.
- On the cutting board, cut the dynamite roll in half.
- Take the two halves, place them side by side, and cut the in half again.
- Cut all pieces in half again, which should leave you with 8 pieces.
- Chop the bay scallops into smaller pieces.
- Place scallops into the pot of boiling water for 3 to 4 minutes.
- Remove scallops from boiling water and place them into the bowl of ice water to stop the cooking process.
- Remove scallops from ice water and place on a plate with paper towels.
- Pat scallops dry.
- Place scallops, a few pieces of green onion, mayonnaise, siracha, mirin and the remaining tablespoon of masago into a bowl and mix them together.
- Carefully spread the mixture over the sushi rolls.
- Lightly sear the surface of the mixture with the pastry torch.