Dragon Roll
Yield: 4
Dragon roll sushi is made with crispy tempura shrimp, cucumber, tobiko, and avocado wrapped in nori and rice. It's easy and contains no raw fish!
Ingredients
For the dragon roll:
- 2 sheet nori
- 200 grams cooked and seasoned sushi rice see ingredients and instructions below
- 6-8 pieces of shrimp tempura
- 1 Japanese cucumber or Persian cucumbers
- 5 teaspoons tobiko optional
- 1 avocado thinly sliced for topping (toss in lime juice to keep fresh)
- Soy sauce
- Black sesame seeds
- Mayo - preferably Japanese Mayonnaise
- A small cup of water + a splash of vinegar to wet your hands, to aid working with the sticky rice
For the sushi rice:
- 1 cup sushi rice
- 2 cups water
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon sea salt
Instructions
For the dragon roll:
- First, make the sushi rice, so it has time to cool. See instructions below.
- Cut the cucumber lengthwise and then again to form quarters. Remove any
seeds from the center. Then cut further, into thin strips. - Wrap the bamboo rolling mat with plastic wrap and place on a clean
surface. Fill a small bowl with water + a splash of vinegar, to wet your hands as you work with the sticky rice. Have all ingredients ready to start rolling. - Place the nori sheet on bamboo rolling mat, shiny side down. Dip your
hands in the vinegar water to prevent sticking, then spread half of prepared
sushi rice across the nori. - Flip it over so the nori is now on the top.
- Arrange 3 to 4 pieces of shrimp tempura on long edge closest to you, then add the
cucumber strips and tobiko to the bottom edge of the nori sheet. - Using mat, starting from the bottom edge, gently pinch and press roll to
make sure itʼs tight. Gently squeeze the roll with the bamboo mat. Repeat
with remaining nori, rice, and fillings. - Using the side of the knife, carefully place the thinly sliced avocado on top
of the sushi roll. Wrap the roll in plastic wrap and cover with the bamboo
mat. Gently squeeze the roll to help the avocado slices adhere to the
sushi. - Repeat these steps to create a second roll.
- Cut each sushi roll into eight pieces with a sharp knife and then remove the
plastic wrap. - Pipe Japanese Mayonnaise over sushi and top each section with tobiko. Garnish with black sesame seeds. Serve with soy sauce, wasabi, and ginger
alongside.
For the sushi rice:
- Wash the rice until the washing water becomes clear, and then drain the water.
- Place washed rice in a rice cooker and add the water.
- Set rice cooker to cook the rice according to the cooker's automatic time option.
- While the rice cooks, prepare the sushi vinegar by mixing the rice vinegar, sugar, and salt in a bowl until combined.
- Once the rice is cooked and hot, pour the sushi vinegar mixture over the rice and quickly fold the rice with a wooden spatula. Take care to not smash the rice.
- Let rice cool to room temperature before using in sushi rolls.
Notes
- To store. Sushi in general is best enjoyed immediately after it's assembled. However, since dragon roll sushi contains no raw fish, it can be refrigerated for up to a day. Just keep in mind that the sushi rice tends to dry out a bit and the tempura shrimp will not have as good of a texture.
Nutrition Information:
Serving: 1 Calories: 473kcal Carbohydrates: 51g Protein: 14g Fat: 24g Saturated Fat: 3g Polyunsaturated Fat: 19g Cholesterol: 92mg Sodium: 1405mg Fiber: 5g Sugar: 8g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.