This week I made California…. I mean Dynamite Rolls. I had trouble finding imitation crab, and I didn’t want to tackle live crab, so I switched to tempura shrimp (aka Dynamite) rolls. Here is a video of that adventure.
I didn’t find a great source video or page for dynamite rolls, so I ended up researching each of their components separately.
https://www.allrecipes.com/recipe/99211/perfect-sushi-rice/ –> I used all recipes for instructions on making sushi rice. I ended up substituting sushi vinegar instead of cooking the sugar into the rice vinegar, so I can’t critique their recipe too much. I think I added too much of the sushi vinegar to the rice, and next time I will use a bit less.
This video does a very good job of explaining how to make tempura shrimp. I didn’t have carbonated water, and I overmixed the batter so mine wasn’t quite as good as his. I am planning on doing a tempura focus next week, so I will definitely be exploring this channel some more.
Some recipes just assume you know a little more than you do. ChatGPT is super useful for all of the “dumb” questions I have.
This is awesome! My daughter and I could probably eat sushi every day, but the cost definitely makes that a challenge. I’ve made it at home before and would love to get back into it. I’ve learned that having a good rolling mat is essential for getting that perfect roll. Thanks for the inspiration—I’m feeling motivated to give it another go!
Karissa 🙂
The kit I bought from Amazon works great! Definitely recommend! I don’t like the rolls I made as much as the restaurant stuff yet but with a few flavour tweaks I could be saving some money.
Hello Danine,
well done!
you did so well, do not be hard on yourself because practice makes perfection.
I always belief that home made meals are the best because you become very conscious on the ingredients you add as well as prioritizing your health. I would like to know, is it mandatory to have it a deep fry in a lot of oil? and also is it time consuming?
The tempura was fairly quick and easy to make. I suppose if you wanted a healthier alternative you could consider trying an air fryer version, which would use less oil. Food that is deep fried typically cooks better when you have more oil, so that is why I used so much. It needs to be fully submerged.