Who knew that the delightful crunch of tempura shrimp could find its forever home in a sushi roll that’s as much a feast for the eyes as it is for the palate? Let’s dive into this homemade sushi adventure that transforms your kitchen into a sushi bar experience.
I adore making one-of-a-kind sushi rolls, and the Dragon Roll is one of my top picks! This roll unites perfectly seasoned sushi rice with flavorful ingredients like tempura shrimp and creamy avocado.
The unagi sauce adds a delightful sweetness, and if you want the roll to be a little less demure, ask for Sriracha on yours! I don’t think sesame seeds are strictly necessary to this roll, but a sprinkle completes the dish.
Dragon Roll Recipe Ingredients
- Sushi Rice: Provides carbohydrates and is essential for creating the sticky texture.
- Avocado: Adds healthy fats and creaminess, rich in fiber and nutrients.
- Tempura Shrimp: Offers protein and a crispy texture, enhancing the roll’s flavor.
- Cucumber: Refreshing, low-calorie addition, contributes crunch and hydration.
- Unagi Sauce: Sweet and savory, glazes the roll for added flavor depth.
Dragon Roll Recipe Ingredient Quantities
- 2 cups sushi rice, cooked
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 nori sheets
- 1 avocado, sliced
- 4 pieces tempura shrimp
- 1 cucumber, julienned
- Unagi (eel) sauce
- Sriracha sauce (optional)
- Sesame seeds, for garnish
How to Make this Dragon Roll Recipe
1. In a small saucepan, mix rice vinegar, sugar, and salt in low heat. Stir until the mixture of sugar and salt dissolve totally and completely. Allow to cool—don’t rush this part, as the cooling is very important—then fold into the cooked sushi rice. The reason for the cooling is that if you pour in the not-quite-cooled vinegar mixture into the just-cooked rice, the rice won’t be able to absorb the moisture that it should and will not attain the proper vinegar flavor.
2. Place a bamboo sushi mat on a clean surface. Cover it with plastic wrap to prevent sticking.
3. Put the nori on the mat with the shiny side facing down. Take about 1/2 cup of seasoned sushi rice and spread it evenly over the nori, leaving the top 1 inch free of rice.
4. With care, turn the nori and rice upside down so that the nori is now facing up and the rice is resting on the plastic wrap.
5. Place a strip of cucumber, 1 or 2 slices of avocado, and a piece of tempura shrimp in a horizontal line across the nori sheet, about 1 inch from the bottom. This is where you’ll add the shrimp to the roll.
6. Using the bamboo mat, roll the sushi tightly from the bottom, pressing to ensure a firm roll. Be sure the rice stays on the outside.
7. Gently press and shape the roll to secure it after rolling it. Then, take off the bamboo mat.
8. To cut the roll into pieces suitable for eating, use a sharp knife. Make cuts straight down, allowing the weight of the knife to do most of the work. When making the rounds of cuts, clean the knife. A clean knife makes cleaner cuts and—and this is important—also doesn’t stick to the dough.
9. Pour unagi sauce over the cut rolls. For a little spice, add a bit of Sriracha.
10. If you wish, you can garnish with sesame seeds and extra avocado slices. Serve right away.
Dragon Roll Recipe Equipment Needed
1. Small saucepan
2. Stirring spoon
3. Bamboo sushi mat
4. Plastic wrap
5. Sharp knife
6. Cutting board
7. Measuring cups and spoons
FAQ
- Q: What is the best way to prepare sushi rice?A: Wash the rice with cold water until the water is clear. Prepare it according to the instructions on the package. After it has been cooked, combine it with rice vinegar, sugar, and salt. The mixing should be done with the warmth of the rice permeating the air.
- Q: How do I wrap the dragon roll tightly?A: Employ a bamboo sushi mat. Lay a sheet of plastic wrap over the mat before stacking the nori and fillings. Roll the mat to shape the roll, and do so gently but with enough force to ensure the layers adhere to one another.
- Q: Can I make tempura shrimp at home?A: It is indeed possible to create tempura shrimp by taking shrimp, dipping them in tempura batter, and frying them until they turn golden and crispy.
- Q: Is there a substitute for Unagi sauce?A mixture of soy sauce and a bit of sugar may be used as an alternative if Unagi sauce cannot be found.
- Q: How can I make my roll more visually appealing?A: Top the roll with avocado slices, arranged overlapping so they resemble scales. Drizzle with Unagi sauce to achieve that glossy finish.
- Q: Is there a vegetarian version of this roll?You can use tempura vegetables, such as sweet potato or zucchini, in place of the tempura shrimp to make this a vegetarian dish.
Dragon Roll Recipe Substitutions and Variations
Rice vinegar: Swap with apple cider vinegar or white wine vinegar.
Sugar: Swap out with honey or agave syrup.
Nori sheets: If desired, soy paper can be used as a substitute.
Mango: Replace with thinly sliced avocado for a different flavor.
Shrimp tempura: Use vegetables that have been tempura battered or grilled shrimp.
Pro Tips
1. Perfect Rice Texture: Rinse the sushi rice thoroughly under cold water until the water runs clear before cooking. This removes excess starch and prevents the rice from becoming too sticky.
2. Handle Nori with Care: Keep your hands slightly damp when handling nori and rice. This prevents the rice from sticking to your fingers and makes spreading more manageable.
3. Prevent Overfilling: Be mindful not to overfill the sushi roll with ingredients. This ensures a tight roll and prevents the ingredients from spilling out when slicing.
4. Sharp Knife Technique: Dip your knife in water before each cut to prevent the sticky rice from adhering to the blade, ensuring clean and even slices.
5. Chill the Rolls: After rolling, cover the sushi rolls in plastic wrap and refrigerate for about 10 minutes. This helps set the shape and makes slicing easier.
Dragon Roll Recipe
My favorite Dragon Roll Recipe
Equipment Needed:
1. Small saucepan
2. Stirring spoon
3. Bamboo sushi mat
4. Plastic wrap
5. Sharp knife
6. Cutting board
7. Measuring cups and spoons
Ingredients:
- 2 cups sushi rice, cooked
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 nori sheets
- 1 avocado, sliced
- 4 pieces tempura shrimp
- 1 cucumber, julienned
- Unagi (eel) sauce
- Sriracha sauce (optional)
- Sesame seeds, for garnish
Instructions:
1. In a small saucepan, mix rice vinegar, sugar, and salt in low heat. Stir until the mixture of sugar and salt dissolve totally and completely. Allow to cool—don’t rush this part, as the cooling is very important—then fold into the cooked sushi rice. The reason for the cooling is that if you pour in the not-quite-cooled vinegar mixture into the just-cooked rice, the rice won’t be able to absorb the moisture that it should and will not attain the proper vinegar flavor.
2. Place a bamboo sushi mat on a clean surface. Cover it with plastic wrap to prevent sticking.
3. Put the nori on the mat with the shiny side facing down. Take about 1/2 cup of seasoned sushi rice and spread it evenly over the nori, leaving the top 1 inch free of rice.
4. With care, turn the nori and rice upside down so that the nori is now facing up and the rice is resting on the plastic wrap.
5. Place a strip of cucumber, 1 or 2 slices of avocado, and a piece of tempura shrimp in a horizontal line across the nori sheet, about 1 inch from the bottom. This is where you’ll add the shrimp to the roll.
6. Using the bamboo mat, roll the sushi tightly from the bottom, pressing to ensure a firm roll. Be sure the rice stays on the outside.
7. Gently press and shape the roll to secure it after rolling it. Then, take off the bamboo mat.
8. To cut the roll into pieces suitable for eating, use a sharp knife. Make cuts straight down, allowing the weight of the knife to do most of the work. When making the rounds of cuts, clean the knife. A clean knife makes cleaner cuts and—and this is important—also doesn’t stick to the dough.
9. Pour unagi sauce over the cut rolls. For a little spice, add a bit of Sriracha.
10. If you wish, you can garnish with sesame seeds and extra avocado slices. Serve right away.