You're going to love this Dynamite Roll recipe! It's got a delicious mix of flavors and textures, and it's not hard at all to make!

If you adore dynamite sushi rolls and have always wanted to make them at home, this dynamite sushi roll recipe is the best. These dynamite sushi rolls are made of tempura shrimp, avocado, cucumber, and a mixture of hot sauce and maple syrup. They make a great appetizer or easy lunch with their vibrant flavors.

These dynamite sushi rolls are everything you need for a fun and flavorful sushi night at home. Think crispy mushrooms, creamy avocado, and a spicy kick—all rolled up and ready to impress. Whether you’re new to sushi or a seasoned pro, this recipe will have you rolling like a pro in no time.

Restaurant review of Izakaya Sensu at Bonifacio Global City

Get ready for an explosion of flavors with this easy-to-make sushi roll! A Dynamite Roll features crispy tempura shrimp, avocado, cucumber, mango and a delicious sauce that simply tantalizes your taste buds. A beautiful combination of sweet and savory flavors, we highly recommend serving this roll as a dinner party appetizer. However, we also understand if you decide to keep this delicious secret to yourself.

Dynamite sushi roll is an easy recipe to ace. To try this delish dynamite sushi roll recipe, start cooking with the rice. When the rice is cooked prepare the filling by using shrimps, avocados, cucumber, spring onions, seaweed sheets, and some maple soy sauce. Slather the maple soy sauce when grilling the shrimps. Assemble the cooked rice on the rolling mat. Add first layer of seaweed sheet, then roll it with the rest of ingredients.

I woke up late and had cravings for some spicy rolls. I woke up too late the farmer’s market just around our block is already closed when I got there. So I got no choice but to go straight to…

You're going to love this Dynamite Roll recipe! It's got a delicious mix of flavors and textures, and it's not hard at all to make!

If you're a fan of Dynamite sushi rolls, try Chef John's deconstructed version with shrimp and bay scallops served in a rice bowl.