Dragon Sushi Roll with Fish Roe
Unleash your inner sushi chef with this vibrant Dragon Sushi Roll featuring a luxurious topping of glistening fish roe. Perfectly seasoned sushi rice serves as the foundation for layers of succulent imitation crab, refreshing cucumber, and creamy avocado, all wrapped in crispy nori sheets. The magic happens when the roll is inverted and crowned with a generous layer of Tobiko or Masago, giving it a dazzling pop of color and an irresistible crunch. This recipe strikes the perfect balance of texture and flavor, with a hint of wasabi and soy sauce for dipping that elevates each bite. Ready in under an hour, it’s an impressive dish that’s as delightful to make as it is to serve. Ideal for sushi enthusiasts, this homemade masterpiece promises to rival your favorite sushi bar creation!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets
- 8 pieces Imitation crab sticks
- 1 small Cucumber
- 1 large Avocado
- 0.5 cup Fish roe (Tobiko or Masago)
- 2 teaspoons Wasabi paste
- as needed Soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rice and water. Bring to a boil, then reduce the heat to low and cover. Simmer for 18 minutes until the water is absorbed.
Remove the saucepan from heat and let it sit, covered, for an additional 10 minutes.
Transfer the cooked rice to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Drizzle this mixture evenly over the rice while gently folding with a wooden spoon to season it.
Allow the seasoned sushi rice to cool to room temperature.
Peel and cut the cucumber into long, thin strips. Halve and pit the avocado, then slice it thinly.
Place a bamboo rolling mat on a flat surface and cover it with a sheet of plastic wrap for cleanliness.
Lay one sheet of nori on the mat, shiny side down. Wet your hands with water to prevent the rice from sticking.
Spread a thin layer of sushi rice over the nori, leaving about 1-inch of nori at the top edge. Press gently to ensure rice covers the nori evenly.
Turn the nori and rice sheet over so that the rice is facing down on the mat.
Lay two imitation crab sticks horizontally across the middle of the nori. Add a row of cucumber and avocado slices on top of the crab.
Use the bamboo mat to gently roll the sushi, starting from the bottom edge away from you. Press and shape the roll tightly as you go.
Once rolled, lightly squeeze to shape the roll. Unroll the bamboo mat, leaving the sushi roll on the plastic wrap.
Gently press a thin layer of fish roe on the surface of the roll.
Use a very sharp knife, moistened with water, to cut the sushi roll into 8 even pieces.
Repeat the process with remaining ingredients to make additional rolls.
Serve with soy sauce and a small amount of wasabi for dipping.
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1827 mg | 79% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 16.2 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 572 mg | 12% | |
*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.
