Dragon Roll Sushi is a tasty, spicy dish that you can find in Asia and some other countries that serves as a delicious main dish. This Asian dish is made by getting a roll of fish, filling it with rice and toppings, and then rolling it up. Then, the rice and ingredients are cooked together for a short period of time.
The Dragon Roll Sushi is a roll made with crispy shrimp and spicy mayo, served on a warm crunchy kushiyaki roll. The Dragon Roll Sushi is quite something, but it’s not as easy to create at home as it seems because it’s actually quite a tricky roll to make. It’s also a roll that needs to be eaten very quickly. With its decadent and filling taste, you can enjoy it whenever you crave sushi.
Dragon Roll Sushi is one of the most famous Japanese dishes. Making Dragon Roll Sushi is no easy task. It takes time to roll the rice, it takes time to shape the rice, and it takes time to make the sushi rolls. For example, no one may have time to roll the rice. It’s got a large portion of fillings, it’s made easier with the use of a fryer, and it’s got some great combinations of sushi ingredients.
Why people Love Dragon Roll Sushi
The reason why so many people love Dragon Roll Sushi is that it’s delicious and filling, which means that you can eat it every day and enjoy your life. Sushi is made by wrapping raw fish in thin rice. Then you stuff cucumbers, avocados, and nori seaweed into a bamboo roll, and then you wrap that up in very thin rice paper.
How TO Make Dragon Roll Sushi
Dragon Roll Sushi is quickly becoming one of the most popular and well-known types of Japanese cuisine. There are a couple of reasons for this, among them the fact that it is one of the easiest types of cuisine to make. Sushi rolls typically contain a selection of ingredients such as lettuce, Nori (seaweed), rice, Shrimp Tempura (which can be fatty or firm), and a vinegar-based dressing.
Ingredients
- 1 Japanese or Persian cucumber (4 oz, 113 g for four rolls)
- 2 avocados (12 oz, 340 g for four rolls)
- ½ lemon (optional)
- Nori (dried laver seaweed) (cut in half crosswise), 2 sheets
- Sushi rice (cooked and seasoned) (each roll needs ½ cup (90 g) sushi rice), 2 cups
- Shrimp Tempura (homemade or store-bought), 8 pieces
- Tobiko (flying fish roe), 2 tablespoons
- unagi (eel) (optional)
For the Toppings
- Spicy Mayo (homemade)
- Unagi Sauce (homemade or store-bought)
- Toasted black sesame seeds
For the Vinegar Water for Dipping Hands (Tezu)
- Water, ¼ cup
- Rice vinegar (unseasoned), 2 teaspoons
Step By Step Instructions To Make Dragon Roll Sushi
Step 1
Put all the ingredients together.
Step 2
Cut the cucumber into quarters lengthwise. Cut them into thin strips after removing the seeds and cutting them again in half lengthwise. This will give you eight strips.
Step 3
Slice an avocado in half lengthwise around the pit, then twist the two halves apart. Remove the pit with a spoon. The pit can also be removed with a knife, but you need to be careful not to cut your hand if you use too much force. To protect your hands, hold the avocado half in your palm with a folded kitchen towel. Using just enough pressure, tap the heel of the knife into the pit so that it is embedded in the pit. Turn the knife and the pit will come out easily. Continue with the remaining avocado.
Step 4
Slice the avocado halves thinly crosswise after removing the skin.
Step 5
You will be able to separate the avocado slices if you gently press the slices together. Once the avocado is half the length of a sushi roll (or a piece of nori seaweed) I recommend squeezing lemon juice over it to prevent discoloration if the sushi roll isn’t served immediately. Continue with the other avocado halves.
Step 6
Lay half of the nori sheet on top of the bamboo mat, shiny side up. Spread 1/2 cup of sushi rice over the nori sheet after dipping your hands in the tezu (vinegar water).
Step 7
Flip over the rice-covered nori sheet. At the bottom end of the nori sheet closest to you, arrange two pieces of shrimp tempura, two cucumber slices, and some tobiko.
Step 8
Roll the nori sheet tightly and firmly over the filling with the bamboo mat until the bottom edge reaches the nori sheet. Remove the bamboo mat and roll over the remaining nori.
Step 9
Place the bamboo mat over the roll and tightly squeeze it.
Step 10
From the sushi roll, remove the bamboo mat and plastic wrap. On top of the roll, place the avocado slices you just removed from one half using the side of the knife. Layer avocado slices and unagi slices to cover the top and sides of the roll if you’d like to use unagi.
Step 11
Overlay the bamboo mat over the plastic wrap and replace the plastic wrap. Place the avocado slices around the roll by squeezing it through the bamboo mat. Take care not to break the avocado slices. Remove the bamboo mat.
Step 12
With a knife, cut the roll into 8 pieces through the plastic wrap. Wipe the knife after each cut with a wet towel. While cutting the sushi roll, firmly squeeze the bamboo mat again to clean up any messes. Remove the plastic wrap from the sushi and place it on a serving plate. Make the remaining rolls as well.
Step 13
Sprinkle some black sesame seeds on top of each piece of sushi, then drizzle with spicy mayo. Serve the sushi with unagi sauce if you like. Delicious!
Conclusion
We hope you enjoyed our unique take on Dragon Roll Sushi and will try it for yourself soon. If you have any questions about making Dragon Roll Sushi, please don’t hesitate to ask. We would be more than happy to share our knowledge and expertise with you. Thank you for reading and have a great day!
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Dragon Roll Sushi Recipe
Ingredients
- 1 japanese or Persian cucumber (4 oz, 113 g for four rolls)
- 1 avocados (12 oz, 340 g for four rolls)
- ½ lemon (optional)
- 2 sheets Nori (dried laver seaweed) (cut in half crosswise)
- 2 cups Sushi rice (cooked and seasoned) (each roll needs ½ cup (90 g) sushi rice)
- 8 pieces Shrimp Tempura (homemade or store-bought)
- 2 tablespoons Tobiko (flying fish roe)
- unagi (eel) (optional)
For the Toppings
- Spicy Mayo (homemade)
- Unagi Sauce (homemade or store-bought)
- Toasted black sesame seeds
For the Vinegar Water for Dipping Hands (Tezu)
- ¼ cup Water
- 2 teaspoons Rice vinegar (unseasoned)
Instructions
- Put all the ingredients together.
- Cut the cucumber into quarters lengthwise. Cut them into thin strips after removing the seeds and cutting them again in half lengthwise. This will give you eight strips.
- Slice an avocado in half lengthwise around the pit, then twist the two halves apart. Remove the pit with a spoon. The pit can also be removed with a knife, but you need to be careful not to cut your hand if you use too much force. To protect your hands, hold the avocado half in your palm with a folded kitchen towel. Using just enough pressure, tap the heel of the knife into the pit so that it is embedded in the pit. Turn the knife and the pit will come out easily. Continue with the remaining avocado.
- Slice the avocado halves thinly crosswise after removing the skin.
- You will be able to separate the avocado slices if you gently press the slices together. Once the avocado is half the length of a sushi roll (or a piece of nori seaweed) I recommend squeezing lemon juice over it to prevent discoloration if the sushi roll isn't served immediately. Continue with the other avocado halves.
- Lay half of the nori sheet on top of the bamboo mat, shiny side up. Spread 1/2 cup of sushi rice over the nori sheet after dipping your hands in the tezu (vinegar water).
- Flip over the rice-covered nori sheet. At the bottom end of the nori sheet closest to you, arrange two pieces of shrimp tempura, two cucumber slices, and some tobiko.
- Roll the nori sheet tightly and firmly over the filling with the bamboo mat until the bottom edge reaches the nori sheet. Remove the bamboo mat and roll over the remaining nori.
- Place the bamboo mat over the roll and tightly squeeze it.
- From the sushi roll, remove the bamboo mat and plastic wrap. On top of the roll, place the avocado slices you just removed from one half using the side of the knife. Layer avocado slices and unagi slices to cover the top and sides of the roll if you'd like to use unagi.
- Overlay the bamboo mat over the plastic wrap and replace the plastic wrap. Place the avocado slices around the roll by squeezing it through the bamboo mat. Take care not to break the avocado slices. Remove the bamboo mat.
- With a knife, cut the roll into 8 pieces through the plastic wrap. Wipe the knife after each cut with a wet towel. While cutting the sushi roll, firmly squeeze the bamboo mat again to clean up any messes. Remove the plastic wrap from the sushi and place it on a serving plate. Make the remaining rolls as well.
- Sprinkle some black sesame seeds on top of each piece of sushi, then drizzle with spicy mayo. Serve the sushi with unagi sauce if you like. Delicious!