High Protein Dragon Sushi Roll with Fish Roe
Elevate your sushi night with this High Protein Dragon Sushi Roll with Fish Roe, a gourmet fusion of flavors and textures perfect for sushi lovers seeking a protein-packed twist. This delectable roll pairs tender tempura shrimp, savory grilled eel, creamy avocado, and crisp cucumber, all wrapped in perfectly seasoned sushi rice and nori. Topped with a vibrant pop of fish roe (tobiko) and a drizzle of rich eel sauce, each bite delivers a symphony of umami and crunch that's both indulgent and nutritious. Ideal for impressing your guests or treating yourself, this recipe is a show-stopping centerpiece that combines traditional sushi-making techniques with bold, high-protein ingredients. Whether you're a sushi enthusiast or craving a unique homemade dinner, this dragon roll is sure to become a favorite!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 0.25 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 8 pieces Shrimp
- 1 cup Tempura batter mix
- 0.5 cup Cold water
- 1 cup Panko breadcrumbs
- 2 cups Vegetable oil
- 8 slices Eel (unagi), grilled
- 1 unit Avocado, sliced
- 1 unit Cucumber, julienned
- 4 sheets Nori sheets
- 0.25 cup Fish roe (tobiko)
- 0.25 cup Eel sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine 2 cups of rinsed rice and 2.5 cups of water in a rice cooker and cook according to the manufacturer's instructions.
While the rice is cooking, prepare the sushi vinegar mixture by heating 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt in a small saucepan over low heat until the sugar dissolves. Allow it to cool to room temperature.
Once the rice is cooked, transfer it to a large bowl and gently fold in the sushi vinegar mixture using a wooden spatula. Be careful not to break the grains. Let the seasoned rice cool to room temperature.
Prepare the tempura shrimp by mixing 1 cup of tempura batter mix with 1/2 cup of cold water in a bowl. Dredge each shrimp in the batter, then coat with panko breadcrumbs.
Heat 2 cups of vegetable oil in a deep saucepan to 350°F (175°C). Fry the battered shrimp until golden brown, about 2-3 minutes per side. Drain on a paper towel and set aside.
To assemble the sushi rolls, lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap over it. Put one nori sheet on top, shiny side down.
With wet hands, spread a thin layer of sushi rice over the nori, about 1/2-inch thick. Flip the nori over so the rice side is down.
Place 2 pieces of tempura shrimp, a few slices of avocado, and some julienned cucumber near the bottom edge of the nori.
Using the bamboo mat, roll the sushi tightly away from you, shaping it into a cylinder. Pull back the mat and continue rolling until closed.
Lay slices of grilled eel on top of the roll, pressing gently to adhere. Use the mat again to help form and tighten the roll with the eel on top.
Slice the roll into 8 even pieces using a clean, sharp knife. Wipe the knife blade with a damp cloth between cuts to prevent sticking.
Garnish each piece with a small spoonful of fish roe (tobiko) on top.
Drizzle eel sauce over the rolls before serving.
Nutrition Facts
Calories |
6701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 504.4 g | 647% | |
| Saturated Fat | 76.0 g | 380% | |
| Polyunsaturated Fat | 271.7 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 7174 mg | 312% | |
| Total Carbohydrate | 416.9 g | 152% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 61.8 g | ||
| Protein | 144.2 g | 288% | |
| Vitamin D | 79.3 mcg | 397% | |
| Calcium | 371 mg | 29% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2742 mg | 58% | |
*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.
