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Make Sushi at Home Recipe: Dynamite Roll (California Roll with Baked Scallops, Masago and Eel Sauce)

Updated: Aug 15, 2023


Total: 35 - 40 minutes

Sushi Rice: 30 - 40 minutes

Rolling: 5 minutes

As you can see from the picture, it's evident that this recipe is not a "traditional" or "authentic" sushi dish from Japan. It's important to acknowledge that this variation deviates from the typical sushi preparation at high-end omakase-only sushi bars. However, it has become a popular menu item at many sushi restaurants in the United States. It was a popular choice at my first sushi restaurant, Sushi on Sunset, in Los Angeles.

For this particular recipe, I've used Spicy Scallops. If you're not a fan of spicy flavors, you can simply omit the sriracha. Combining mayo, scallops, and Kani Kama (imitation crab) will still provide a mouthwatering experience.

If you're new to making inside-out rolls, you can conveniently purchase a California Roll from your local supermarket or a to-go sushi establishment. Simply make and bake the spicy scallops and place them on the California Roll. Regardless of your chosen method, it's best to enjoy this roll while it's still hot!


Bake Scallops while Cooking Rice: Start cooking the rice first, then prepare and bake the scallops simultaneously. This way, the baked scallops will be ready when your sushi rice is done.

No Eel Sauce? Don't worry! If you can't find eel (unagi) sauce, you can easily substitute it with teriyaki sauce.

INGREDIENTS (for one roll):

California Roll

200g Sushi Rice

1 Nori Seaweed, half sheet

2 Sticks of Kani Kama/Imitation Crab Meat

2-3 slices of Avocado, approximately ½ inch thick

10g Roasted Sesame Seeds

Spicy Scallop

60g Bay Scallops (Dry packed)

40g Sriracha

50g Mayo

10g Sesame Oil (substitute with Olive Oil)

10g Masago or Tobiko Fish Eggs

5g Scallions, Chopped


Cutting Board


Makisu (Sushi Rolling Mat)

Mixing Bowl

Parchment Paper


(How to spread rice for Inside Out Rolls, Step 3 - 12)

(How to spread rice for Inside Out Rolls, Steps 3-12)

(California Roll, Steps 15-20)

  1. Prepare Sushi Rice by following this recipe.

  2. While the rice is cooking, combine all the ingredients for the spicy scallops in a bowl.

  3. On a sheet pan or baking pan, place a sheet of parchment paper and spread the spicy scallop mixture evenly. Drizzle additional mayonnaise on top. Bake at 200°C or 400°F for 10 to 15 minutes.

  4. Moisten the cutting board by wiping it with a wet towel.

  5. Place the half sheet of nori horizontally on the cutting board with the rough side facing up.

  6. Wet your hands and take a tennis ball-sized portion of sushi rice, approximately 200g.

  7. Place the sushi rice on the top left corner of the nori sheet, shaping it like a potato.

  8. Apply pressure to spread the sushi rice horizontally using the bottom part of your left palm.

  9. With your right hand, make a "U" shape and guide the sushi rice to cover the top half to 2/3 of the nori.

  10. Using a rhythmic motion, turn your left hand three times to cover the top portion of the nori with rice.

  11. Clean your hands with a wet towel and dip your fingers in the water.

  12. Apply pressure with your fingertips to spread the rice to the bottom, starting from the left, center, and right.

  13. Spread the sushi rice to the top and corners, ensuring the entire nori sheet is evenly covered.

  14. Flip the nori with sushi rice so that the nori is facing up.

  15. Place Kani Kama and avocado in the center of the nori. If desired, spread mayonnaise on the nori before placing the Kani Kama and avocado.

  16. Roll up the sushi like a yoga mat, starting from the bottom edge. The bottom edge should land below the top edge of the nori.

  17. Seal the roll and then roll it forward another 90 degrees.

  18. Cover the roll with plastic wrap and place the sushi rolling mat on top. Squeeze the mat gently and remove the plastic wrap.

  19. Cut the roll into eight pieces.

  20. Arrange the California Roll on a plate and place the baked scallops on top.

  21. Garnish with chopped scallions, Masago, and eel sauce.


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