Read how to prepare your favorite Dragon Rolls at home! Inside this recipe, we will discuss the essential ingredients and techniques for preparing this delicious sushi.
The Dragon Roll is another classic American-style sushi roll. I can see why this unique sushi is so popular, despite not being traditional Japanese sushi.
Shrimp tempura and avocado pair well with wet vinegared rice. I could eat the entire roll myself.
Fortunately, it’s simpler than it seems to make dragon roll at home.
What is Dragon Roll?
The nori layer covers the ingredients in a dragon roll instead of rice. When cut into pieces, the sushi’s artistic appearance resembles the scales of a dragon thanks to the careful placement of the shrimp tempura, cucumber, and thinly sliced avocado inside the nori.
Tobiko fish roes, spicy mayonnaise, and unagi sauce are common toppings for the sushi roll, which already has a lot going for it.
You can also obtain dragon rolls that substitute grilled eel (unagi) for the shrimp tempura.
Dragon Roll Sushi Recipe
Ingredients
- 1 Japanese/Persian cucumber (4 oz. 113 g for four rolls)
- Avocados (12 oz., 340 g for four rolls)
- Half-lemon (optional)
- 2 nori sheets (cut in half crosswise)
- 2 cups sushi rice (boiled and seasoned) (each roll requires 1/2 cup (90 g))
- 8 tempura shrimp (homemade or store-bought)
- 2 tablespoons of tobiko (flying fish roe) and eel (unagi optional)
Instructions
- Assemble each ingredient.
- Lengthwise quarter the cucumber. After seeding, cut the halves lengthwise. 8 strips.
- Remove avocado pits by twisting halves lengthwise. Pit with a spoon. Carefully remove the pit using a knife. First, using a dish towel, wrap the avocado in half. Knife heel in the pit. Twist out the pit. Leftover avocado.
- Peel avocado halves and slice crosswise.
- Gently press avocado slices to separate them. Avocado roll-length (or a sheet of nori seaweed.) Squeeze lemon over avocado before serving.
- Half the nori sheet should be shiny side down on the mat. Tezu 1/2 cup sushi rice on nori (vinegar water).
- Rice-covered nori flipped. On the nori sheet closest to you, lay tempura shrimp, cucumber, and tobiko.
- Bamboo mat at the bottom, roll nori over filling. Nori on the bamboo mat.
- Squeeze a bamboo mat.
- Remove the sushi roll’s mat and wrap. Using the knife’s side, arrange avocado slices on the roll.
- Replace the plastic wrap with a bamboo mat. Wrap the roll with avocado slices by squeezing them through the bamboo mat and then wrapping them around the roll. Slice avocados carefully. Mat-roll.
- Knife-cut plastic wrap roll into 8 pieces. Wet-wipe your knife after each cut. Using the bamboo mat, squeeze the roll if it gets dirty. Remove the sushi’s plastic wrap and place it on a platter. Make more rolls.
- Tobiko, spicy mayo, and sesame seeds on sushi. Unagi sauce for dipping sushi is optional. Enjoy!
What to Serve with Dragon Roll Sushi
- Miso Soup: Miso soup pairs perfectly with Dragon Roll Sushi due to its light and savory flavor. The warm broth and umami-rich miso complement the sushi’s textures and flavors, creating a balanced and satisfying meal.
- Seaweed Salad: A refreshing seaweed salad brings a crunchy texture and a slightly briny taste that contrasts well with the creamy avocado and tender crab meat found in Dragon Roll Sushi.
- Edamame: Steamed edamame pods sprinkled with a touch of sea salt make for a great appetizer or side dish. They provide a delightful pop of flavor and a satisfying contrast to the sushi’s richness.
- Ginger and Wasabi: Pickled ginger and wasabi are traditional accompaniments for sushi, including Dragon Roll. The ginger cleanses your palate between bites, while wasabi adds a spicy kick that enhances the overall flavor experience.
- Soy Sauce and Ponzu Sauce: Offering both regular soy sauce and ponzu sauce allows diners to customize their dipping experience. Soy sauce adds a salty element, while ponzu, a citrus-based sauce, adds tanginess that complements the seafood in the roll.
Why You’ll Love This Recipe
- Dynamic Texture: Dragon Roll Sushi is a delightful fusion of textures, with the crispiness of tempura shrimp, the creaminess of avocado, and the tender chew of crab meat, all wrapped in rice and seaweed.
- Visual Appeal: The Dragon Roll’s presentation is captivating, resembling a dragon with its sliced avocado scales on top.
- Sweet and Savory Harmony: The eel sauce drizzled over the top adds a sweet and savory glaze that complements the other ingredients, creating a harmonious blend of flavors.
- Contrasting Flavors: The combination of ingredients provides a symphony of flavors—sweetness from the crab, richness from the avocado, umami from the eel, and the crunch of tempura shrimp—all working together to create a balanced taste experience.
- Creative Culinary Fusion: Dragon Roll Sushi is a prime example of how sushi has evolved beyond traditional Japanese boundaries, embracing ingredients and techniques from various cuisines to create a unique and delectable dish.
FAQs
Is Dragon Roll Sushi cooked or raw?
Dragon Roll Sushi typically contains cooked ingredients like tempura shrimp and eel. However, some variations might include raw fish like tuna or salmon.
Is Dragon Roll Sushi gluten-free?
The tempura shrimp in Dragon Roll Sushi is often battered with wheat-based flour, making it not gluten-free. You can ask for a gluten-free version with alternative batters.
What’s the difference between Dragon Roll and Rainbow Roll?
While both rolls involve sliced fish on top, Rainbow Roll includes a variety of sashimi fish arranged in a colorful “rainbow” pattern. Dragon Roll, on the other hand, features tempura shrimp and avocado, often resembling a dragon with its avocado scales.
Is Dragon Roll Sushi spicy?
Dragon Roll Sushi itself isn’t inherently spicy. However, some versions might incorporate spicy mayo or other spicy condiments for an added kick. If you prefer a non-spicy version, you can request it at the restaurant.
More Amazing Recipes
Dragon Roll Sushi Recipe
Ingredients
- 1 Japanese/Persian cucumber (4 oz. 113 g for four rolls)
- Avocados (12 oz., 340 g for four rolls)
- Half-lemon (optional)
- 2 nori sheets (cut in half crosswise)
- 2 cups sushi rice (boiled and seasoned) (each roll requires 1/2 cup (90 g))
- 8 tempura shrimp (homemade or store-bought)
- 2 tablespoons of tobiko (flying fish roe) and eel (unagi optional)
Instructions
- Assemble each ingredient
- Lengthwise quarter the cucumber. After seeding, cut the halves lengthwise. 8 strips
- Remove avocado pits by twisting halves lengthwise. Pit with a spoon. Carefully remove the pit using a knife. First, using a dish towel, wrap the avocado in half. Knife heel in the pit. Twist out the pit. Leftover avocado
- Peel avocado halves and slice crosswise
- Gently press avocado slices to separate them. Avocado roll-length (or a sheet of nori seaweed.) Squeeze lemon over avocado before serving
- Half the nori sheet should be shiny-side down on the mat. Tezu 1/2 cup sushi rice on nori (vinegar water)
- Rice-covered nori flipped. On the nori sheet closest to you, lay tempura shrimp, cucumber, and tobiko
- Bamboo mat at the bottom, roll nori over filling. Nori on the bamboo mat
- Squeeze a bamboo mat
- Remove the sushi roll's mat and wrap. Using the knife's side, arrange avocado slices on the roll
- Replace the plastic wrap with a bamboo mat. Wrap the roll with avocado slices by squeezing them through the bamboo mat and then wrapping them around the roll. Slice avocados carefully. Mat-roll
- Knife-cut plastic wrap roll into 8 pieces. Wet-wipe your knife after each cut. Using the bamboo mat, squeeze the roll if it gets dirty. Remove the sushi's plastic wrap and place it on a platter. Make more rolls
- Tobiko, spicy mayo, and sesame seeds on sushi. Unagi sauce for dipping sushi is optional. Enjoy!
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