Soy-Free Dragon Roll
Experience the bold flavors of sushi with our Soy-Free Dragon Roll, a creative spin on the classic dragon roll that's perfect for those avoiding soy-based sauces. Featuring tender grilled eel, creamy avocado, and crisp cucumber bundled in perfectly seasoned sushi rice, this roll is wrapped in nori and finished with a delicate rice paper "dragon-scale" effect for a stunning presentation. The star of the show is the homemade soy-free sauce, a glossy blend of maple syrup and balsamic vinegar thickened with tapioca starch, offering a sweet and tangy balance that pairs beautifully with the savory ingredients. Ideal for a dinner party or a flavorful weeknight treat, this sushi roll is both a visual and culinary delight.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 2 pieces Nori (seaweed) sheets
- 0.5 whole Cucumber
- 1 whole Avocado
- 0.5 pound Grilled eel (unagi)
- 2 sheets Rice paper
- 2 tablespoons Maple syrup
- 1 teaspoon Balsamic vinegar
- 0.5 teaspoon Tapioca starch
- 1 teaspoon Water (for sauce)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine 1 cup of sushi rice with 1.25 cups of water in a rice cooker or saucepan. Cook according to the rice cooker instructions or bring to a boil in a saucepan, then reduce heat to low, cover, and simmer for 20 minutes until water is absorbed and rice is tender.
While rice is cooking, mix rice vinegar, sugar, and salt in a small bowl. Stir until sugar and salt dissolve.
Transfer cooked rice to a large non-metallic bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.
Slice the cucumber into thin matchsticks and the avocado into thin slices, discarding the seed and skin.
On a cutting board, lay down a sushi mat and place a sheet of nori with the shiny side facing down. Those without a sushi mat can use a piece of plastic wrap as a substitute.
Spread half of the cooled sushi rice evenly over the nori, leaving about a 1-inch border on the top edge.
Flip the nori and rice so the rice is facing down, and add cucumber sticks, avocado slices, and grilled eel strips in a horizontal line across the center of the nori.
Carefully roll the sushi tightly using the mat, applying gentle pressure to shape into a log. Seal the edge of the nori with a little water.
Repeat with the remaining ingredients to make the second roll.
For the soy-free sauce, whisk together maple syrup, balsamic vinegar, tapioca starch, and water in a small saucepan. Heat over medium heat, whisking constantly until the mixture thickens slightly, about 2-3 minutes. Let cool before using.
Place a sheet of rice paper in lukewarm water until pliable and wrap each sushi roll with the rice paper to create a dragon-scale effect.
With a sharp knife, cut each roll into 8 pieces and drizzle the soy-free sauce over the top.
Serve immediately and enjoy your Soy-Free Dragon Roll!
Nutrition Facts
Calories |
1174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 2437 mg | 106% | |
| Total Carbohydrate | 172.0 g | 63% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 62.7 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 141 mg | 11% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1578 mg | 34% | |
*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.
