Dragon roll sushi is made with crispy tempura shrimp, cucumber, tobiko, and avocado wrapped in nori and rice. It's easy and contains no raw fish!
Ingredients
For the dragon roll:
2sheet nori
200gramscooked and seasoned sushi ricesee ingredients and instructions below
6-8piecesof shrimp tempura
1Japanese cucumberor Persian cucumbers
5teaspoonstobikooptional
1avocadothinly sliced for topping (toss in lime juice to keep fresh)
Soy sauce
Black sesame seeds
Mayo - preferably Japanese Mayonnaise
A small cup of water + a splash of vinegarto wet your hands, to aid working with the sticky rice
For the sushi rice:
1cupsushi rice
2cupswater
1tablespoonrice vinegar
1tablespoonsugar
1teaspoonsea salt
Instructions
For the dragon roll:
First, make the sushi rice, so it has time to cool. See instructions below.
Cut the cucumber lengthwise and then again to form quarters. Remove any seeds from the center. Then cut further, into thin strips.
Wrap the bamboo rolling mat with plastic wrap and place on a clean surface. Fill a small bowl with water + a splash of vinegar, to wet your hands as you work with the sticky rice. Have all ingredients ready to start rolling.
Place the nori sheet on bamboo rolling mat, shiny side down. Dip your hands in the vinegar water to prevent sticking, then spread half of prepared sushi rice across the nori.
Flip it over so the nori is now on the top.
Arrange 3 to 4 pieces of shrimp tempura on long edge closest to you, then add the cucumber strips and tobiko to the bottom edge of the nori sheet.
Using mat, starting from the bottom edge, gently pinch and press roll to make sure itʼs tight. Gently squeeze the roll with the bamboo mat. Repeat with remaining nori, rice, and fillings.
Using the side of the knife, carefully place the thinly sliced avocado on top of the sushi roll. Wrap the roll in plastic wrap and cover with the bamboo mat. Gently squeeze the roll to help the avocado slices adhere to the sushi.
Repeat these steps to create a second roll.
Cut each sushi roll into eight pieces with a sharp knife and then remove the plastic wrap.
Pipe Japanese Mayonnaise over sushi and top each section with tobiko. Garnish with black sesame seeds. Serve with soy sauce, wasabi, and ginger alongside.
For the sushi rice:
Wash the rice until the washing water becomes clear, and then drain the water.
Place washed rice in a rice cooker and add the water.
Set rice cooker to cook the rice according to the cooker's automatic time option.
While the rice cooks, prepare the sushi vinegar by mixing the rice vinegar, sugar, and salt in a bowl until combined.
Once the rice is cooked and hot, pour the sushi vinegar mixture over the rice and quickly fold the rice with a wooden spatula. Take care to not smash the rice.
Let rice cool to room temperature before using in sushi rolls.
Notes
To store. Sushi in general is best enjoyed immediately after it's assembled. However, since dragon roll sushi contains no raw fish, it can be refrigerated for up to a day. Just keep in mind that the sushi rice tends to dry out a bit and the tempura shrimp will not have as good of a texture.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.