Dragon Roll
Unleash a feast for the senses with the Dragon Roll, a visually stunning sushi roll that's as delicious as it is artful. Perfect for sushi enthusiasts, this recipe layers tempura shrimp, crisp cucumber, and creamy avocado over seasoned sushi rice, all wrapped in a sheet of nori and topped with vibrant avocado slices. Finished with a generous drizzle of savory eel sauce and a sprinkle of toasted sesame seeds, each bite delivers a harmonious balance of crunchy, creamy, and smoky flavors. Ideal for impressing guests or indulging in an elevated home-cooked meal, the Dragon Roll is a show-stopping addition to any sushi spread. Serve with pickled ginger and wasabi for an authentic, restaurant-quality experience right in your kitchen!
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Recipe Information
Ingredients
- 1.5 cups (uncooked) Sushi rice
- 3 tablespoons Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 3 sheets Nori sheets
- 6 pieces Cooked tempura shrimp
- 1 large Ripe avocado
- 0.5 large Cucumber
- 0.25 cup Eel sauce
- 1 tablespoon Sesame seeds
Instructions
Cook the sushi rice according to package instructions. Once cooked, transfer the rice to a large bowl.
In a small saucepan over medium heat, combine the rice vinegar, sugar, and salt. Stir until the sugar and salt are completely dissolved. Remove from heat and let it cool slightly.
Gradually fold the vinegar mixture into the cooked rice, ensuring an even coating. Allow the rice to cool to room temperature before using.
Slice the cucumber into thin, matchstick-sized pieces, and set aside.
Peel and thinly slice the avocado, and set aside.
Lay a bamboo sushi rolling mat on a flat surface and place a sheet of plastic wrap over it. Position a sheet of nori on top of the plastic wrap, shiny side down.
Wet your hands to prevent the rice from sticking. Evenly spread about 1 cup of the seasoned sushi rice over the nori sheet, leaving a 1-inch border at the top.
Gently flip the nori sheet over, so the rice is facing down on the plastic wrap.
Place two tempura shrimp and some cucumber sticks along the bottom edge of the nori.
Using the bamboo mat and plastic wrap, carefully roll the sushi into a tight cylinder, applying gentle pressure to secure the contents.
Peel the plastic wrap back and lay thin avocado slices across the top of the roll.
Use the bamboo mat to help mold the avocado slices to the contour of the roll, ensuring they adhere well.
Slice the dragon roll into 6 equal pieces using a sharp knife, wiping the knife clean between cuts to maintain a neat presentation.
Drizzle eel sauce over the top of the roll and sprinkle with sesame seeds.
Serve immediately, presenting the dragon roll on a plate or sushi board, accompanied by pickled ginger and wasabi if desired.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 1332 mg | 58% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 17.6 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 503 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
