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dragon roll

Restaurant-Quality Dragon Roll

5 from 1 vote
A stunning, restaurant-quality Dragon Roll featuring crispy shrimp tempura and cucumber inside, topped with perfectly layered avocado, eel sauce, spicy mayo, and tobiko. Easy to make at home with our simple plastic-wrap technique.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 2 rolls
Course: dinner, Main Course
Cuisine: Japanese
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups cooked and seasoned sushi rice Cooled to room temperature
  • 1 sheet nori (roasted seaweed) Cut in half horizontally
  • 4 pieces shrimp tempura Freshly fried or high-quality frozen
  • 1 medium avocado Firm but ripe, thinly sliced
  • ¼ cup cucumber Cut into thin matchsticks
  • 1 tablespoon eel sauce For drizzling
  • 1 tablespoon spicy mayo For drizzling
  • 1 teaspoon tobiko (orange fish roe) For garnish

Equipment

  • 1 bamboo sushi mat Essential for tight rolling
  • 1 Plastic wrap To cover the bamboo mat
  • 1 Sharp chef's knife Must be sharp for clean slices

Method
 

  1. Wrap your bamboo sushi mat completely in a few layers of plastic wrap to prevent sticking.
    wrapping a bamboo sushi mat in plastic wrap
  2. Place half a sheet of nori rough-side up. With wet hands, spread an even layer of sushi rice across the entire surface.
  3. Flip the nori over so the rice is facing down on the mat. Place shrimp tempura and cucumber strips horizontally across the center.
    adding shrimp tempura and cucumber to sushi roll
  4. Roll the mat tightly over the fillings, squeezing gently to form a firm cylinder, peeling back the mat as you go.
    rolling sushi with a bamboo mat
  5. Fan out your thin avocado slices into an overlapping chain and drape them carefully over the top of the rice roll.
  6. Place the plastic-wrapped mat over the roll again and squeeze firmly to mold the avocado securely to the rice.
  7. Using a sharp, wet knife, slice the roll into eight equal pieces. Garnish with eel sauce, spicy mayo, and tobiko.

Nutrition

Serving: 210gCalories: 380kcalCarbohydrates: 52gProtein: 9gFat: 15gSaturated Fat: 2.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 35mgSodium: 580mgPotassium: 450mgFiber: 5gSugar: 6gVitamin A: 150IUVitamin C: 8mgCalcium: 30mgIron: 1.5mg

Notes

Keep a small bowl of water with a splash of rice vinegar nearby to wet your hands; this prevents the sushi rice from sticking to your fingers. Slice with a very sharp, wet knife for clean cuts.

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