Dynamite Sushi Roll Recipe: Easy Mold-and-Roll Method

By Callie

Homemade sushi has a reputation for difficulty that is specifically tied to the bamboo mat rolling method – the technique that requires practice, tension management, and confidence that most first-timers don’t have on their first attempt. The mat method produces beautiful, tight cylindrical rolls when done well, and produces loose, crumbling, rice-everywhere disasters when done badly. A sushi mold solves this entirely: it shapes the rice-and-filling layer into a perfectly formed rectangular block that holds together uniformly and cuts cleanly into pieces without any rolling skill. The dynamite sushi roll made in a mold produces a result that is visually different from a traditional round roll but texturally and flavor-wise identical, and it takes about 20 minutes from assembly to plate.

The “dynamite” designation is the one that needs clarification because the name is used inconsistently in restaurant menus across the country. In this recipe, it refers specifically to the filling combination: sushi-grade tuna with Kewpie mayonnaise, Sriracha for heat, and masago (capelin roe) for brine and texture. This combination – spicy, creamy, slightly ocean-adjacent from the roe – is the specific flavor profile that gives the dynamite roll its name. The avocado and cucumber in the roll provide the cooling, creamy and crunchy elements that balance the spicy tuna’s assertiveness.

I started making sushi at home after Emily specifically requested it for a sushi night and I looked at the bamboo mat sitting in the drawer and thought: there has to be an easier way. The sushi mold was the easier way. Emily, who has strong opinions about sushi presentation – specifically that it should look “like a restaurant made it” – examined the mold-made pieces with some skepticism before eating them, then pronounced them “actually really good, honestly,” which is the Emily approval scale’s second highest rating. The highest is silence. These got words, which I’m taking as a positive.

For the raw tuna appetizer that uses the same sushi-grade tuna in a completely different, more formal presentation format, the Spicy Tuna Tartare is the companion recipe – the same spicy tuna flavor profile in a plated, restaurant-style appetizer that skips the sushi rice and uses a garnish-forward presentation instead.

Speed Hacks – Dynamite Sushi Roll In 20 Minutes:

• Use store-bought seasoned sushi rice from a Japanese grocery or prepared sushi rice packets – making sushi rice from scratch adds 30-40 minutes (rice cooking + seasoning + cooling); store-bought is a completely legitimate time-saver
• Make the spicy tuna filling up to 2 hours ahead and refrigerate – the 10-minute rest enhances flavors but the filling is also good after 2 hours and can be ready and waiting
• Pre-slice the cucumber and avocado while the tuna filling sits – everything prepped before assembly means the mold process is 5-7 minutes from start to plated
• Wet your hands and the spatula lightly with water before pressing the rice into the mold – rice sticks aggressively to dry surfaces and doesn’t stick to slightly wet ones
• Keep a bowl of water with a splash of rice vinegar nearby for dipping the knife between cuts – a clean, wet knife produces clean cuts; a sticky, dry knife produces torn sushi pieces

Why You Will Love This Dynamite Sushi Roll

• The sushi mold eliminates the primary technical barrier to homemade sushi. Bamboo mat rolling is a skill that requires practice to develop – the correct tension, the even pressure distribution, the tuck at the beginning, the firm roll through. The sushi mold requires none of this: press the rice and filling into the rectangular mold, compress with the lid, cut with the cutting guide. The result is uniform, consistent sushi pieces every time, regardless of prior experience. This is genuinely accessible first-sushi-at-home territory.
• The spicy tuna filling is one of the best-balanced flavor combinations in the sushi repertoire. Kewpie mayo (Japanese-style mayonnaise made with rice vinegar and MSG instead of regular vinegar – richer, tangier, with more umami than American mayo) provides the creamy fat medium that carries the tuna’s flavor and softens the Sriracha’s heat. The Sriracha provides heat that builds rather than burns – it’s present from the first bite and lingers pleasantly. The masago provides small pops of ocean brine and texture that make each bite interesting. The combination together is more than the sum: spicy, creamy, umami, briny, with the tuna’s clean raw flavor as the foundation.
• The 10-minute rest for the spicy tuna filling is a technique detail with meaningful flavor payoff. The Sriracha’s heat compounds distribute more evenly through the tuna as the mixture sits; the Kewpie mayo’s fat begins to coat the tuna pieces with the seasoning; the masago releases a small amount of brine that seasons the mixture from the inside. The just-made filling is good. The 10-minute rested filling is noticeably more cohesive in flavor. This is one of those rare technique details where the instruction “let it sit for 10 minutes” actually produces a measurable difference rather than just filling time.
• Sushi-grade tuna is the ingredient that determines whether homemade spicy tuna is excellent or a food safety concern. “Sushi-grade” is not a regulated FDA term, but it is a commonly understood industry standard: fish designated as suitable for raw consumption, typically handled with food safety protocols that include blast freezing to kill parasites, from suppliers who inspect for parasites and store at appropriate temperatures. Ask your fishmonger specifically for “sushi-grade tuna for raw consumption” – this phrasing communicates exactly what you need and will produce the right product. Do not use regular grocery store tuna for raw preparation. The flavor difference is also significant: sushi-grade tuna is fresher, more cleanly flavored, and firmer than standard fish counter tuna.
• Kewpie mayonnaise is specifically the correct mayo for this filling, not a substitutable equivalent. American mayonnaise (Hellmann’s, Duke’s) uses whole eggs and distilled white vinegar, producing a mild, neutral-flavored condiment. Kewpie uses only egg yolks (which adds richness) and rice vinegar (which adds a specific tanginess that’s softer than white vinegar), plus MSG (which adds umami). The result is a richer, more complex, more specifically tangy condiment that carries the spicy tuna’s flavor profile better than American mayo. Kewpie is now widely available at most grocery stores in the international foods aisle. It’s worth the specific purchase; the substitute produces a less authentic and less interesting filling.
• The avocado and cucumber provide the specific textural contrast that makes the roll satisfying to eat rather than one-dimensional. Without the cooling creaminess of avocado and the clean crunch of cucumber, a spicy tuna roll would be entirely soft and dense – all cream and fish with no textural event. The avocado’s silky richness and the cucumber’s water-fresh crunch provide two different texture registers that make each bite more interesting than a single-texture roll would be. Both should be present; neither should be omitted to simplify the recipe.

Dynamite Sushi Roll Ingredients

The Full Ingredient List (Makes 2 Rolls, Approximately 6 Pieces Each)

• 2 sheets nori (toasted seaweed sheets) – look for ones labeled “sushi nori” or “yaki nori”; sheets should be crisp and dark green-black
• 2 cups seasoned sushi rice – see notes below for making vs buying
• 4 oz (115g) sushi-grade tuna, finely diced into 1/4-inch pieces
• 2 tablespoons masago (capelin roe) – the small orange fish eggs
• 1 teaspoon Kewpie mayonnaise – Japanese-style; not American mayo
• 1/2 teaspoon Sriracha – adjust to personal heat preference
• 1/4 avocado, thinly sliced
• 1/2 mini cucumber (or 2 inches of English cucumber), thinly sliced into rounds or matchsticks
• 1 tablespoon unagi sauce (optional, for drizzle) – the sweet-savory eel sauce found at Asian grocery stores

For the rice sealing mixture:

• 1 tablespoon rice vinegar mixed with 1 tablespoon water – for moistening nori edges

For serving: Soy sauce, wasabi, pickled ginger, black sesame seeds

Ingredient Notes And Substitutions

Sushi rice – making vs buying, and why the rice matters: Sushi rice is short-grain Japanese rice cooked until sticky, then seasoned while warm with a mixture of rice vinegar, sugar, and salt. The stickiness is what holds the sushi pieces together; the seasoning is what makes plain rice taste like sushi rice. Making from scratch: cook 1 cup of short-grain sushi rice per package directions, then fold in a mixture of 3 tablespoons rice vinegar, 1.5 tablespoons sugar, and 1 teaspoon salt while the rice is still warm. Cool to room temperature before using. Store-bought seasoned sushi rice (sold in packets or containers at Asian grocery stores and many large supermarkets) is a completely legitimate shortcut that saves 30+ minutes. For a first attempt at homemade sushi: buy the rice. Once the mold technique is comfortable, making the rice from scratch is worth learning.

Sushi-grade tuna – what it means and where to find it: The most commonly available sushi-grade tuna in the US is yellowfin (ahi) tuna – its deep red color, clean ocean flavor, and firm texture are specifically what dynamite rolls are built around. Look for it at Japanese grocery stores (Mitsuwa, H Mart, 99 Ranch), specialty seafood markets, and some Whole Foods stores. Ask specifically for “sashimi-grade” or “sushi-grade” tuna suitable for raw consumption. If sushi-grade tuna isn’t available in your area: sushi-grade salmon (bright orange-pink, firm, fatty) is an excellent substitution for the same recipe. Cooked shrimp (cooled completely) produces a different but also good result for anyone who prefers not to use raw fish.

Kewpie mayo – where to find it and what to use it for: Kewpie is now stocked at most large grocery stores in the international foods aisle, Whole Foods, Asian grocery stores, and online. The squeeze bottle with the baby logo is the standard format. Once you have Kewpie in the refrigerator: use it on anything that calls for mayo – sandwiches, grain bowls, deviled eggs, potato salad. Its specific richness and umami improve anything mayo touches. The 8-ounce squeeze bottle costs about $4-6 and lasts months in the refrigerator.

Masago vs tobiko: Masago is capelin roe – small, orange, slightly crunchy, with a mild ocean flavor. Tobiko (flying fish roe) is slightly larger, crunchier, and has a more distinct pop. Either works in this recipe. Masago is more widely available and less expensive. Tobiko is the upgrade choice for anyone who wants a more dramatic roe experience in the filling. Both are sold at Japanese grocery stores and some Asian-section supermarkets.

Callie’s Kitchen Note: Emily’s sushi night request was the specific occasion that led me to research the mold method – I wanted to produce something that looked correct rather than the occasionally-good, often-crumbling results that my bamboo mat attempts produced. The mold produces a different shape from a round roll (it’s rectangular rather than cylindrical) but the flavor and the components are identical. Emily’s assessment (“actually really good, honestly”) was specifically about the taste, not the shape – the shape got a raised eyebrow and a “it doesn’t look like restaurant sushi” which I acknowledged as true and irrelevant to whether it tasted good. The follow-up “actually really good, honestly” suggests she was surprised that the unconventional shape didn’t affect the flavor. It doesn’t. Shape is presentation; the rice, the fish, the nori, and the filling are what determine whether sushi is good.

How To Make Dynamite Sushi Rolls With A Mold

1- Make The Spicy Tuna Filling

Finely dice the sushi-grade tuna into approximately 1/4-inch pieces – small enough that each bite contains multiple pieces of tuna rather than one large chunk, but large enough that the tuna retains its texture rather than becoming paste-like. Place the diced tuna in a small bowl. Add the masago, Kewpie mayo, and Sriracha. Stir gently to combine – fold rather than stir aggressively, which breaks up the tuna and produces a paste rather than a filling with distinct tuna pieces. Optional additions: 1 tablespoon of rice vinegar (adds brightness) and 1 tablespoon of finely sliced scallions (adds fresh onion note).

Cover and refrigerate for 10 minutes. During this time: slice the cucumber and avocado thinly. Set out the sushi mold, cutting guide, and a bowl of rice vinegar-water mixture (1:1 ratio). Prepare the soy sauce, wasabi, and pickled ginger for serving.

Why The 10-Minute Filling Rest Matters

The Sriracha’s capsaicin compounds distribute through the Kewpie mayo’s fat medium over time – a just-made mixture has hot spots where the Sriracha concentrate hasn’t fully dispersed, while the 10-minute rested version has evenly distributed heat throughout every bite. The masago also releases a small amount of natural brine over 10 minutes that seasons the mixture from within. The Kewpie begins coating the tuna pieces more completely as the fat disperses. The 10-minute rest isn’t just culinary convention – it produces a measurably more cohesive, more evenly flavored filling than skipping it does.

2- Set Up And Prepare The Mold

Sushi molds are available at Asian kitchen stores, Amazon, and some large kitchen supply stores. They typically consist of a rectangular base, a removable insert that shapes the roll’s interior, a lid for pressing, and a cutting guide that spaces the cuts evenly. If you don’t have a mold: the filling, rice, and nori can be layered in a small loaf pan lined with plastic wrap, compressed by pressing firmly with the back of a spoon, and sliced after a 10-minute refrigerator rest to firm slightly. The plastic-wrap-lined-loaf-pan method produces less precise pieces but works without any special equipment.

Wet your hands and any utensils that will contact the rice with water before handling – sushi rice is extremely sticky and adheres aggressively to dry surfaces. A bowl of clean water near the assembly station is the most practical solution.

3- Assemble The Roll In The Mold

Place the cutting guide over the mold base to form the shaping box. Lay one sheet of nori inside the mold with the rough (matte) side facing up – the rough side adheres better to the rice than the smooth (shiny) side. Press the nori down gently to fit the mold’s interior.

Spread approximately 1/3 of the seasoned sushi rice evenly over the nori in a flat, uniform layer using a wet spatula or wet fingers. Press firmly but not aggressively – the rice should be compacted enough to hold together but not packed so densely that it loses its slightly airy texture. The bottom rice layer should be about 1/2 inch deep.

Add the spicy tuna filling in a layer over the rice, distributing it evenly end-to-end and side-to-side. Layer the thinly sliced cucumber over the tuna filling. Layer the thinly sliced avocado over the cucumber. These three filling layers should occupy approximately the middle third of the mold’s depth.

Cover the filling with the remaining seasoned sushi rice, filling the mold to just below the top edge. Dab the exposed top edges of the nori with the rice vinegar-water mixture using your finger or a small brush – this activates the nori’s natural adhesive quality and creates a seal when the lid is pressed down.

4- Press, Cut, And Plate

Place the mold’s lid over the top and press firmly and evenly with both hands – the pressure should be consistent across the entire lid surface so the roll compresses uniformly. Apply significant pressure: 10-15 seconds of firm, even compression with both hands. The rice should feel completely packed and the roll’s cross-section should be uniform when the mold is removed.

Following the cutting guide, use a sharp knife dipped in water between each cut to slice the roll into individual pieces. The cutting guide spaces the cuts evenly (usually 6-8 pieces per roll depending on the mold). Dip the knife in water before each cut, not between cuts – the water prevents rice from sticking to the blade and allows the knife to pass cleanly through without dragging or tearing. Replace the lid and press lightly after the cuts to ensure the pieces hold their shape before unmolding.

To unmold: invert the mold onto a serving plate and tap gently. The pieces should slide out cleanly, arranged in a row. Drizzle with optional unagi sauce. Sprinkle with black sesame seeds. Arrange pickled ginger, wasabi, and a small dish of soy sauce alongside. Serve immediately.

Callie’s Kitchen Note: The knife-dipping-in-water technique is the specific detail that determines whether the cut sushi pieces look professionally sliced or torn and ragged. Sushi rice is extremely sticky – a dry knife blade accumulates rice on its surface with each cut, and the accumulated rice creates friction that drags and tears the subsequent cuts. A knife dipped in water has a microscopically thin water layer that prevents the sticky rice from adhering to the blade, allowing the knife to pass through cleanly with no drag. Dip before every cut, not just occasionally. The result: clean, flat cut surfaces that look uniform and restaurant-quality. The same principle applies to cutting sticky things of any kind – wet knife, clean cut. Dry knife, messy cut. Keep the water bowl right next to the cutting board.

Common Mistakes To Avoid

Not Wetting Hands And Utensils When Handling Rice

Sushi rice will bond completely to dry skin and dry spatula surfaces, making it nearly impossible to spread evenly in the mold without tearing large amounts of rice off onto your hands or tools. Wet hands before touching the rice. Wet the spatula before spreading. Redip both when they dry during the process. This is not a suggestion – dry-hand sushi rice handling produces a frustrating assembly experience that wet hands completely solves.

Using Regular Grocery Store Tuna For Raw Preparation

Standard fish counter tuna has not been handled with the food safety protocols (blast freezing to kill parasites, parasite inspection, strict cold chain management) that sushi-grade tuna has. Using it for raw consumption presents genuine food safety risk, particularly regarding anisakis parasites that regular freezing doesn’t always kill. Find sushi-grade or sashimi-grade tuna specifically. This is a safety requirement, not a quality preference.

Over-Packing The Rice Into The Mold

Rice compressed too aggressively becomes dense and slightly gummy rather than having the gentle cohesion of properly handled sushi rice. Firm, even pressure with the lid is correct. Repeatedly pressing with maximum force produces an unpleasantly dense rice texture. The goal is a rice layer that holds together cleanly when cut but has a slightly yielding texture when bitten – not a solid block.

Not Sealing The Nori Edges Before Pressing

Dry nori edges don’t bond when pressed – the roll can separate at the nori seam when unmolded or cut. The rice vinegar-water mixture activates the nori’s natural stickiness. Apply before placing the lid; the pressing seals the moistened nori against the rice and creates the mechanical bond that holds the roll intact through cutting and plating.

Using A Dry Knife For Cutting

Already covered in the Kitchen Note above but the most visually impactful mistake in the recipe: dry knife = torn, jagged, messy cuts. Wet knife = clean, flat, restaurant-quality cuts. Dip before every slice. Keep the water bowl accessible. This single habit produces uniformly better-looking sushi pieces from the same assembly.

Callie’s Kitchen Note: The unagi sauce drizzle is optional but specifically excellent and takes 5 seconds. Unagi sauce (sometimes labeled “eel sauce” or “kabayaki sauce”) is a sweet-savory, slightly thick Japanese sauce made from soy sauce, mirin, and sugar reduced together. Its sweet-savory depth adds a specific dimension to the spicy tuna roll that neither the soy sauce dipping alone nor the plain roll provides. It bridges the spicy, briny filling and the clean rice with a sweet-umami note that pulls everything into a more unified flavor experience. It’s available at any Asian grocery store and most large supermarket international aisles for $3-5 per bottle. Once you have it, use it on everything: drizzled on rice bowls, as a glaze on grilled salmon or chicken, or spooned over avocado toast. It keeps indefinitely at room temperature. The 5-second drizzle is worth it.

Storage

Sushi is best eaten immediately after assembly. The nori begins softening from the rice’s moisture within 20-30 minutes of assembly, transitioning from crisp to chewy to fully soft. The avocado begins oxidizing (browning) within the same timeframe. The sushi rice texture changes in the refrigerator – short-grain rice firms and becomes slightly gummy when cold. For all of these reasons: eat the sushi within 20-30 minutes of assembly for the best textural experience.

If storage is necessary: Cover tightly with plastic wrap and refrigerate for up to 12 hours. Remove from the refrigerator 10-15 minutes before eating to allow the rice to come back toward room temperature. The nori will be fully soft (chewy rather than crisp) and the avocado may have some surface browning, but the flavor is largely intact. Do not freeze – sushi rice texture is permanently damaged by freezing.

Component storage: The spicy tuna filling keeps refrigerated for up to 24 hours before use. The seasoned sushi rice keeps at room temperature (covered, not refrigerated) for up to 4 hours; refrigerating the rice before assembly is not recommended as cold rice is significantly harder to press and shape in the mold. Assemble the sushi fresh from these pre-made components for a significantly faster assembly-to-table time.

Dynamite Sushi Roll Variations

Spicy Salmon Roll

Replace the sushi-grade tuna with the same quantity of sushi-grade salmon, finely diced. The assembly, filling, and technique are identical. Sushi-grade salmon (bright orange-pink, firm, slightly fatty) has a different flavor profile than tuna – sweeter, slightly richer, with a more distinctly salmon character rather than the lean, clean flavor of tuna. The spicy salmon version is the most popular sushi roll variant after spicy tuna, and for good reason: the Kewpie mayo and Sriracha combination is equally excellent with salmon’s slightly richer flesh.

California Roll

Replace the spicy tuna filling entirely with 2 oz of imitation crab (surimi) mixed with 1 tablespoon Kewpie mayo. Keep the avocado and cucumber. The California roll is rice-on-the-outside (uramaki) in the traditional restaurant format, but in the mold method: use the same inside-out approach with cucumber and avocado inside and the crab-mayo filling. The California roll with the mold method is the most beginner-accessible sushi variation – no raw fish, familiar ingredients, and still genuinely satisfying. Top the completed roll with a sprinkle of sesame seeds and a thin drizzle of spicy mayo.

Vegetarian Avocado Roll

Replace the spicy tuna with a filling of cream cheese (softened, about 2 tablespoons per roll) spread over the rice, then layered with extra avocado, thin cucumber, and julienned carrot. Optional: a drizzle of spicy mayo and sesame seeds on top. The cream cheese vegetarian version is surprisingly satisfying – the cream cheese’s richness and mild tang combined with the avocado’s silky creaminess produces a filling that doesn’t feel like it’s missing the fish. This is specifically the version for vegetarian guests at a sushi night where you want everyone to have something genuinely good.

Mango And Shrimp Roll (Tropical Version)

Replace the spicy tuna with 4-5 cooked shrimp (cold, peeled, split lengthwise), and add 2-3 thin slices of ripe fresh mango alongside the cucumber and avocado layers. Replace the Sriracha and masago filling components with a simple mango-sriracha sauce (2 tablespoons finely diced mango blended with 1/4 teaspoon Sriracha and 1 teaspoon lime juice). The tropical mango-shrimp version is lighter, sweeter, and less ocean-forward than the tuna version – a summer version of the sushi roll concept that works specifically well for guests who are new to sushi or hesitant about raw fish.

Rainbow Roll Variation

Make a standard California roll as described above. After cutting the pieces and plating: top each piece with a thin slice of alternating raw fish (avocado, salmon, tuna, yellowtail) draped over the top. This is the presentation the mold method can approximate most closely – the top slices are placed after unmolding rather than incorporated into the mold, which means each piece can be individually topped for the rainbow effect. The rainbow roll is the most visually dramatic version of the mold-method sushi and the best choice for a sushi night where presentation is specifically the goal.

Serving Suggestions

For A Sushi Night At Home

Set out the plated sushi rolls alongside individual small dishes of soy sauce, small amounts of wasabi (freshly prepared from the tube or fresh-grated wasabi if available), and piles of pickled ginger for palate cleansing between pieces. Arrange the pieces in a fan or row on a white rectangular plate or wooden board. Sprinkle black sesame seeds over the top. The unagi sauce drizzle in a thin zigzag pattern across all pieces simultaneously (using the same platter-drizzle technique from the crostini posts) takes 5 seconds and looks specifically styled.

What To Serve Alongside

• Edamame – steamed and salted; the classic sushi restaurant side that requires zero preparation beyond boiling or microwaving and represents the most natural pairing for any sushi format
• Miso soup – a small bowl of instant miso soup (dashi packet plus miso paste plus hot water) is a 3-minute preparation that provides the warming liquid course that makes a sushi dinner feel complete
• Seaweed salad – the cold, slightly vinegary, chewy seaweed salad from a Japanese grocery store (pre-made, sold in the refrigerated section) provides texture and flavor contrast without any preparation
• Simple cucumber salad with rice vinegar, sesame oil, and sesame seeds – the same cucumber available in the roll used in a 5-minute side salad

Dynamite Sushi Roll FAQ

Recipes You May Like

If this dynamite sushi roll has you exploring Japanese-inspired and raw seafood preparations at home, here are three more from the blog in the same category.

Spicy Tuna Tartare – The appetizer companion that uses the same sushi-grade tuna in a completely different, more formally elegant format. Where the dynamite roll incorporates the spicy tuna into a rice-and-nori roll, the tartare presents it as a plated, garnished appetizer with crispy wonton chips or cucumber rounds for serving. Both use the same core combination of raw tuna, Kewpie mayo, and Sriracha; the format and presentation are entirely different. The tartare is the Valentine’s Day appetizer; the sushi roll is the sushi night main event.

Lobster Tail With Garlic Butter Sauce – The luxury seafood dinner companion for occasions when sushi feels too casual and the evening calls for the most specifically impressive seafood preparation available from a home kitchen. Where the dynamite sushi roll is the fun, interactive, sushi-night-at-home dinner, the lobster tail is the formal, occasion-centered seafood main. Both are impressive in different registers; knowing both gives you the full range of impressive-seafood-at-home options.

Seared Salmon With Lemon-Dill Sauce – The cooked seafood dinner companion for a romantic occasion where raw fish isn’t the right call but a specifically excellent, quick, elegant seafood preparation is. Where the sushi roll is specifically about the raw fish experience, the seared salmon is the cooked-seafood equivalent: 25 minutes, crispy skin, beautiful presentation, genuinely excellent with a cold cream sauce alongside. Both are romantic-dinner appropriate seafood preparations; the choice between them is raw vs cooked preference.

Conclusion

This dynamite sushi roll is the recipe that brought sushi night to our household without the bamboo mat frustration, and that produced “actually really good, honestly” from Emily, which is high praise for anything involving unconventional presentation. The mold method eliminates the primary technical barrier to homemade sushi. The spicy tuna filling with Kewpie and Sriracha is the combination that makes this specifically a dynamite roll rather than just sushi with tuna in it. The wet knife is the technique detail that determines whether the cut pieces look amateur or professional.

Find the sushi-grade tuna. Use Kewpie, not American mayo. Let the filling rest. Wet the knife before every cut. These four things together produce the version that earns the second-highest Emily rating. The goal is always silence, but “actually really good, honestly” is an excellent starting point.

Tell me in the comments whether you have a sushi mold or used the loaf pan alternative, and whether you went with the unagi sauce drizzle. Save this to Pinterest for your next sushi night at home – and happy cooking!

Happy cooking! – Callie

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