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Dragon Roll
5 from 3 votes

Dragon Roll

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!

Prep Time
1 hr
Cook Time
10 mins
Total Time
1 hr 10 mins
Servings: 4
Calories: 473 kcal
Cuisine: Asian

Ingredients

For the dragon roll:
  • 2 nori sheet
  • 200 grams sushi rice see ingredients and instructions below, cooked and seasoned
  • 6-8 pieces shrimp tempura
  • 1 Japanese cucumber or Persian cucumbers
  • 5 teaspoons tobiko optional
  • 1 avocado thinly sliced for topping (toss in lime juice to keep fresh)
  • soy sauce
  • black sesame seeds
  • mayonnaise preferably Japanese mayonnaise
  • water to wet your hands, to aid working with the sticky rice, small cup water; splash vinegar
  • vinegar to wet your hands, to aid working with the sticky rice, small cup water; splash vinegar
For the sushi rice:
  • 1 cup sushi rice
  • 2 cups water
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt sea salt

Instructions

For the dragon roll:
    Cup of Yum
  1. First, make the sushi rice, so it has time to cool. See instructions below.
  2. Cut the cucumber lengthwise and then again to form quarters. Remove anyseeds from the center. Then cut further, into thin strips.
  3. Wrap the bamboo rolling mat with plastic wrap and place on a cleansurface. 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.
  4. Place the nori sheet on bamboo rolling mat, shiny side down. Dip yourhands in the vinegar water to prevent sticking, then spread half of preparedsushi rice across the nori.
  5. Flip it over so the nori is now on the top.
  6. Arrange 3 to 4 pieces of shrimp tempura on long edge closest to you, then add thecucumber strips and tobiko to the bottom edge of the nori sheet.
  7. Using mat, starting from the bottom edge, gently pinch and press roll tomake sure itʼs tight. Gently squeeze the roll with the bamboo mat. Repeatwith remaining nori, rice, and fillings.
  8. Using the side of the knife, carefully place the thinly sliced avocado on topof the sushi roll. Wrap the roll in plastic wrap and cover with the bamboomat. Gently squeeze the roll to help the avocado slices adhere to thesushi.
  9. Repeat these steps to create a second roll.
  10. Cut each sushi roll into eight pieces with a sharp knife and then remove theplastic wrap.
  11. Pipe Japanese Mayonnaise over sushi and top each section with tobiko. Garnish with black sesame seeds. Serve with soy sauce, wasabi, and gingeralongside.
For the sushi rice:
  1. Wash the rice until the washing water becomes clear, and then drain the water.
  2. Place washed rice in a rice cooker and add the water.
  3. Set rice cooker to cook the rice according to the cooker's automatic time option.
  4. While the rice cooks, prepare the sushi vinegar by mixing the rice vinegar, sugar, and salt in a bowl until combined.
  5. 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.
  6. 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

Serving 1 Calories 473kcal (24%) Carbohydrates 51g (17%) Protein 14g (28%) Fat 24g (37%) Saturated Fat 3g (15%) Polyunsaturated Fat 19g (112%) Cholesterol 92mg (31%) Sodium 1405mg (59%) Fiber 5g (20%) Sugar 8g (16%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 473

% Daily Value*

Serving 1
Calories 473kcal 24%
Carbohydrates 51g 17%
Protein 14g 28%
Fat 24g 37%
Saturated Fat 3g 15%
Polyunsaturated Fat 19g 112%
Cholesterol 92mg 31%
Sodium 1405mg 59%
Fiber 5g 20%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.