Dragon Roll
The Dragon Roll showcases the artistry of Japanese cuisine, combining bold flavors with an eye-catching presentation that makes it as impressive to look at as it is to eat.This uramaki (inside-out) roll features crispy shrimp tempura, creamy avocado, and cucumber, topped with slices of rich unagi (grilled eel) and avocado arranged to resemble dragon scales.
Drizzled with sweet unagi sauce and optional spicy mayo, this roll is both a culinary and artistic masterpiece. Perfect for sushi lovers, the Dragon Roll is surprisingly achievable at home with the right ingredients and techniques.
The combination of textures—crisp tempura, smooth avocado, and tender eel—creates a delightful balance of flavors. Whether you’re hosting a dinner party or craving restaurant-quality sushi, this recipe will guide you through each step to create a professional-looking Dragon Roll.
Serve with soy sauce, pickled ginger, and wasabi for an authentic sushi experience that’s sure to impress. This recipe is designed to be approachable, with tips to ensure success even for beginners. Enjoy the process of crafting this delicious and eye-catching dish that celebrates the art of sushi-making.
Timing
📌 Number of Servings: 2 rolls (16 pieces)
⏳ Preparation Time: 45 minutes
🔥 Cooking Time: 20 minutes
🥢 Ingredients :
✅ 1 cup sushi rice (short-grain Japanese rice)
✅ 1 ¼ cups water
✅ 2 tablespoons rice vinegar
✅ 1 tablespoon sugar
✅ ½ teaspoon salt
✅ 4 large shrimp, peeled and deveined
✅ ½ cup tempura batter mix
✅½ cup cold water (for tempura batter)
✅ Vegetable oil (for frying)
✅ 2 sheets nori (seaweed)
✅ 1 small cucumber, julienned
✅ 1 avocado, thinly sliced
✅ 4 ounces unagi (cooked eel), sliced
✅ 2 tablespoons unagi sauce
✅ 1 tablespoon spicy mayo (optional)
✅ 1 teaspoon toasted sesame seeds (optional)
✅ Soy sauce, pickled ginger, and wasabi (for serving)
👨🍳 Instructions :
- Start by rinsing the sushi rice thoroughly under cold water until the runoff is clear to remove excess starch. Next, place the rinsed rice in a saucepan with 1 ¼ cups of water. Heat the mixture over medium-high until it begins to boil, then promptly lower the heat to a gentle simmer. Cover the pot and simmer gently for 15 minutes. Once done, take the saucepan off the heat but keep it covered—let the rice steam for another 10 minutes to finish cooking evenly.
- Season Rice: In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until sugar dissolves (1-2 minutes). Pour over rice and gently mix. Let cool to room temperature.
- Make Shrimp Tempura: Heat 2 inches of vegetable oil in a deep pan to 350°F (175°C). Mix tempura batter with cold water until smooth. Dip shrimp in batter, then fry until golden and crispy, about 2-3 minutes per side. Drain on paper towels.
- Assemble Roll: Cover a bamboo sushi mat with plastic wrap. Place a nori sheet, shiny side down, on the mat. Spread ½ cup cooled rice evenly over nori, leaving a ½-inch border. Flip nori so rice faces the mat.
- Add Fillings: Arrange 2 shrimp tempura and cucumber strips along the bottom edge of the nori. Roll tightly using the mat, applying gentle pressure to shape the roll.
- Top Roll: Layer avocado slices and unagi over the top of the roll, overlapping slightly to resemble scales. Cover with plastic wrap and use the mat to press gently.
- Slice and Serve: Remove plastic wrap. Using a wet, sharp knife, slice the roll into 8 pieces. Drizzle with unagi sauce and spicy mayo, if using. Sprinkle with sesame seeds. Serve with soy sauce, pickled ginger, and wasabi.
💡 TIPS :
- Keep your hands clean and rice-free by setting up a bowl of water mixed with a little rice vinegar—dipping your fingers in it makes handling sushi rice much easier. Dip your fingers into this mixture before handling the rice to make shaping and spreading much easier.
- Use a sharp, wet knife to slice the roll for clean cuts.
- Find unagi and nori at Asian markets or online; ensure unagi is pre-cooked for convenience.
- Use a bamboo sushi mat to help shape the roll firmly and evenly—practicing your technique will lead to tighter, more professional-looking sushi rolls over time.
- Store leftover rolls in an airtight container in the fridge for up to 1 day, but best enjoyed fresh.
📊Nutrition Information (per serving)
Note: Nutrition values are approximate and vary based on ingredients and portion sizes
- Calories: 475 kcal
- Total Fat: 15.3 g
- Saturated Fat: 3.2 g
- Cholesterol: 111 mg
- Sodium: 880 mg
- Total Carbohydrate: 66.8 g
- Dietary Fiber: 7.3 g
- Sugars: 7.2 g
- Protein: 21.1 g
❓ FAQ :
- What is a Dragon Roll? A Dragon Roll is an inside-out sushi roll with shrimp tempura, cucumber, and avocado, topped with unagi and avocado slices to resemble dragon scales.
- Where can I buy unagi? Unagi (cooked eel) is available at Asian grocery stores, online retailers, or specialty food markets.
- Can I use raw fish instead of unagi? Yes, but ensure it’s sushi-grade and properly frozen to kill parasites. Tuna or salmon are good substitutes.
- Is a bamboo mat necessary? A bamboo mat helps create tight rolls, but you can use parchment paper in a pinch.
- How do I prevent rice from sticking? Wet your hands with water and a splash of rice vinegar before handling sushi rice.
- Can I make Dragon Rolls ahead of time? They’re best fresh but can be refrigerated for up to 1 day in an airtight container.
- What’s the difference between Dragon Roll and California Roll? A Dragon Roll includes shrimp tempura and unagi, while a California Roll typically has imitation crab and no eel.
- Can I skip the tempura? Yes, you can use cooked shrimp or omit it for a lighter roll, though it won’t have the same crunch.
- How do I store leftover unagi? Store unagi in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
- Is Dragon Roll gluten-free? It can be if you use gluten-free soy sauce and ensure all sauces (like unagi sauce) are gluten-free.
Related
please don’t forget to leave a review