Dragon Roll Sushi Recipe

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.

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Prep Time 1

Total Time 1

Course Main Course

Cuisine Japanese

Servings Dragon Rolls

Calories 410 kcal

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!

Nutrition

Calories: 410kcal

Keyword Dragon Roll Sushi