Know them?We invented them! The deep-fried monstrosities drenched in sauces with more toppings than you can shake a chopstick at are a sacrilege worthy of embrace. The mad mash-ups can ignite a flavor explosion that’s greater than the sum of the rolls’ many, many parts. Here’s a salute to the headbanded Jackson Pollocks of the sushi bar: Go wild with shrimp tempura and cream cheese. Use a blowtorch. There’s plenty of room on the sushi landscape, even for those Dynamite rolls that take up half the counter.
Fire on the Tiger Roll: Sushi Kura
Tempura-fried shrimp, steamed shrimp, imitation crab, avocado, cucumber, and a splash of eel sauce get wrapped in foil before being doused in high-proof rum—and lit on fire. 5567 W. Manchester Ave., Westchester.
Some Like It Hot Roll: California Roll Factory
Of the 100-plus rolls on the menu, the most combustible is the one with sriracha-coated spicy tuna, smelt egg, and avocado—all blanketed in a chili-sesame oil-Tabasco sauce. 11629 Santa Monica Blvd., West L.A.
New York Steak Roll: Sushi Dan
It’s surf and turf turned Japanese when chopped barbecued short rib joins chunks of fresh avocado, cucumber, and imitation crab. The whole mess is slathered in sweet eel sauce, naturally. 8000 W. Sunset Blvd., West Hollywood
The Super Bruce Roll: Boss Sushi
Named for an insatiable regular, this luxe roll combines fried softshell crab, gobo root, and spicy mayo inside, and spicy tuna, salmon, yellowtail, avocado, and black sesame sauce outside. That’s a mouthful. 270 S. La Cienega Blvd., Beverly Hills
This feature originally appeared in the May 2013 issue of Los Angeles magazine