Sushi
Dragon Roll
The Dragon Roll is a visually impressive specialty roll filled with crunchy shrimp tempura and cucumber, topped with avocado slices and savory eel sauce.
Watch it madeジsushi๛ROOCK · 2:03
Ingredients
- Shrimp Tempura4 pieces
- Sushi Rice2 cups
- Nori Sheets2 sheets
- Avocado1 large
- Cucumber1/2 cup strips
- Eel Sauce2 tbsp
Method
- Prepare seasoned sushi rice. Fry shrimp tempura until golden and crispy.
- Place nori on a plastic-wrapped mat. Spread rice over the nori and flip it over (rice side down).
- Place shrimp tempura and cucumber strips in the center of the nori. Roll tightly.
- Thinly slice half an avocado. Fan the slices out and lay them over the top of the sushi roll to resemble dragon scales.
- Cover the roll with plastic wrap and press gently with the bamboo mat to mold the avocado to the roll.
- Slice into 8 pieces, remove plastic, and drizzle with eel sauce (unagi sauce) and sprinkle sesame seeds.
Common questions
Can I substitute the shrimp tempura if I don’t eat shrimp or want a different protein?
Yes. Tempura-fried crab stick, cooked eel, or crispy tofu all work well. Keep the filling dry and crisp so the roll holds together. Avoid wet fillings like saucy chicken, which can make the nori soggy and hard to slice cleanly.
How long does it take to make a dragon roll from start to finish?
Plan on about 45–60 minutes total. Sushi rice takes the longest because it must cook and cool enough to handle. Frying tempura, assembling the roll, and slicing the avocado usually take another 20–25 minutes.
What are the most common mistakes when rolling a dragon roll?
Using too much rice, overfilling the center, and not wrapping the mat well are the biggest issues. Also, slice the avocado very thinly; thick slices won’t mold easily and can slide off when you cut the roll.
How should I store leftover dragon roll, and how long will it keep?
Best eaten fresh, but leftovers can be refrigerated in an airtight container for up to 24 hours. The rice will harden and the avocado may brown, so cover tightly with plastic wrap and bring to cool room temperature before eating.
What’s the best way to serve dragon roll for the cleanest presentation?
Use a very sharp knife, wet the blade between cuts, and slice in one firm motion. Serve immediately with extra eel sauce, pickled ginger, and wasabi. A final sprinkle of sesame seeds adds crunch and a finished look.