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Dragon Roll Recipe

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3.9 from 33 reviews

  • Author: Maggie
  • Total Time: 1 hour
  • Yield: 4 Dragon Rolls, about 32 pieces (8 pieces per roll)
  • Diet: Halal

Description

Dragon Rolls are a popular type of sushi roll that combines crispy shrimp tempura, fresh cucumber, creamy avocado, and sushi rice wrapped in nori seaweed, topped with avocado slices and optional freshwater eel. Served with tobiko, spicy mayo, and eel sauce, this flavorful dish blends crunchy, creamy, and savory elements for an irresistible sushi experience.

Ingredients

Main Ingredients

  • 1 Japanese or Persian cucumber (4 oz, 113 g)
  • 2 avocados (12 oz, 340 g)
  • ½ lemon (optional, for preventing avocado discoloration)
  • 2 sheets nori (dried laver seaweed, cut in half crosswise)
  • 3¼ cups sushi rice (cooked and seasoned; approximately ¾ cup (110 g) per roll)
  • 8 pieces Homemade Shrimp Tempura
  • 2 Tbsp tobiko (flying fish roe)
  • Unagi (freshwater eel) fillet (optional)

Vinegared Water for Dipping Hands (Tezu)

  • ¼ cup water
  • 2 tsp rice vinegar (unseasoned)

Toppings

  • Homemade Spicy Mayo
  • Unagi (eel) sauce
  • Toasted black sesame seeds

Instructions

  1. Prepare the Ingredients: Gather all ingredients. Slice 1 cucumber lengthwise into quarters, remove seeds, then slice each quarter lengthwise into thin strips (total 8 strips).
  2. Prepare the Avocado: Cut 2 avocados in half lengthwise around the pit. Carefully remove the pit either with a spoon or by gently tapping a knife into the pit and twisting it out. Peel the avocado halves and thinly slice crosswise into pieces about the length of a sushi roll. Gently press the slices to separate them and if not rolling immediately, squeeze ½ lemon over to prevent browning. Repeat for all avocado halves.
  3. Make Tezu (vinegared water): Combine ¼ cup water with 2 tsp unseasoned rice vinegar in a small bowl to dip your hands to prevent rice sticking.
  4. Roll the Sushi: Line a bamboo sushi mat with plastic wrap. Place half a nori sheet shiny side down on the mat. Dip your hands in tezu and evenly spread ¾ cup cooked sushi rice over the nori.
  5. Flip and Add Fillings: Flip the nori sheet with the rice on it so rice faces down. Place 2 pieces of shrimp tempura across the bottom edge closest to you, leaving tails sticking out. Add 2 cucumber strips and ½ Tbsp tobiko on top.
  6. Roll the Nori: Starting from the bottom edge, roll the bamboo mat tightly over the fillings until the roll is complete. Press firmly but gently to secure the roll.
  7. Shape with Bamboo Mat: Place the bamboo mat over the roll and squeeze tightly to shape the sushi roll.
  8. Add Avocado and Unagi Toppings: Remove the mat and plastic wrap. Using the side of a knife, lift avocado slices gently from the half avocado and place on top of the roll to cover. Alternate layering avocado and optional unagi slices if using.
  9. Wrap Toppings: Cover the roll again with plastic wrap, place the bamboo mat over it, and gently squeeze to wrap the avocado and unagi slices snugly around the roll without breaking them. Remove mat and plastic wrap.
  10. Cut the Roll: Using a sharp knife, cut the roll into 8 pieces through the plastic wrap. Wet and clean the knife between each cut to maintain clean slices. If the roll becomes messy, squeeze it again with the bamboo mat.
  11. Plate the Sushi Pieces: Remove the plastic wrap from the sushi pieces and arrange them on a serving plate. Repeat rolling and slicing for remaining rolls.
  12. Serve: Top each piece with a little tobiko, drizzle with homemade spicy mayo, and sprinkle toasted black sesame seeds. Optionally, serve with unagi (eel) sauce on the side for dipping. Enjoy immediately.
  13. Storage Tips: Store leftover rolls in a cool place for up to 8 hours. For overnight refrigeration, cover rolls with a thick kitchen towel to keep rice cool but prevent chilling. Store leftover sushi rice in an airtight container in the freezer up to one month; defrost overnight in fridge and warm to room temperature before use. Avoid refrigerating rice uncovered as it becomes hard and dry.

Notes

  • Use freshly cooked and properly seasoned sushi rice for best taste and texture.
  • Handle avocado slices gently to avoid breaking them when layering on top of the roll.
  • Keep your knife wet and clean between cuts to slice smoothly and keep rolls intact.
  • The vinegar water (tezu) keeps rice from sticking to your hands during rolling.
  • Substitute shrimp tempura with other tempura fillings if desired.
  • Unagi fillet is optional but adds authentic flavor and richness.
  • Use bamboo sushi rolling mats lined with plastic wrap for easy rolling and cleanup.
  • Consume sushi fresh; rice texture and avocado quality decline after refrigeration.
  • Prep Time: 1 hour
  • Cook Time: 0 minutes (assuming shrimp tempura is homemade or pre-cooked; sushi rice cooking time is prior and not included here)
  • Category: Sushi
  • Method: No-Cook
  • Cuisine: Japanese

Find it online: https://recipeworthsaving.com/dragon-roll-recipe/