Easy Japanese Recipes

Dragon Roll

Dragon Roll | Easy Japanese Recipes at JustOneCookbook.com

Some people asked what is my favorite sushi roll, and the answer is Dragon Roll (my favorite nigiri sushi is salmon).  I really love the crunchy texture of shrimp tempura in dragon roll.  Today I am going to share how to make the dragon roll at home!

Dragon Roll | Easy Japanese Recipes at JustOneCookbook.com

The main ingredient for Dragon Roll includes shrimp tempura AND/OR unagi.  The one I like just has shrimp tempura in it, but it’s really up to you how you want to make it.  When I first came to the US, I was surprised the many non-traditional rolls offered in Japanese restaurants, such as Philadelphia roll with cream cheese and salmon.  However I’ve grown to enjoy many of the rolls and even make them at home sometimes.

To cut down on prep time, I used pre-cooked frozen shrimp tempura from Trader Joe’s.  If you like to make it from scratch, you can follow my Shrimp Tempura recipe.  You will need extra time to prepare shrimp tempura, but homemade tempura is always the best.

I hope I’ve inspired you to start making sushi rolls at home.  It’s fun to prepare and eat sushi with your friends and family.  If you are still not comfortable making your own sushi roll, remember there is an option of Temaki Sushi (Hand Roll) which is much easier version of sushi roll.

Dragon Roll | Easy Japanese Recipes at JustOneCookbook.com

I will spend this summer in Japan.  Follow my instagram “justonecookbook” to see what I’m up to in Japan!  I’m hoping to update you with some bits and pieces from my trip whenever I get a chance. :)

Other Sushi Recipes:

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Dragon Roll
Prep time
Total time
Serves: 8 Dragon Rolls
  • About 6 cups prepared sushi rice
  • 1 Japanese cucumber
  • 4 avocados
  • ½ lemon
  • 4 nori sheets, cut in half crosswise
  • 16 shrimp tempura* (See the recipe here)
  • ⅛ cup (20oz) Tobiko
  • Unagi (eel) - optional
For toppings
  • Spicy Mayo (recipe here)
  • Unagi Sauce (recipe here)
  • Black sesame seeds (optional)
Vinegar water for dipping hands (Tezu)
  • ¼ cup water
  • 2 tsp. rice vinegar
Things you will need
  • Bamboo sushi mat
  • Plastic wrap
  1. Cut cucumber lengthwise into thin strips. Discard the core (seeds).
  2. Cut the avocado in half lengthwise around the seed and twist the two halves until they separate. Hack the knife edge into the pit. Hold the skin of the avocado with the other hand and twist in counter directions. The pit will come out smoothly.
  3. Remove the skin and slice the avocado widthwise with the tip of knife.
  4. Gently press the avocado slices with your fingers and then keep pressing gently and evenly with the side of knife until the length of avocado is about the length of sushi roll (length of nori seaweed). Squeeze lemon over the avocado to prevent from changing color.
  5. Wrap the bamboo mat with plastic wrap and place half of the nori sheet, shiny side down. Dip your hands in tezu (vinegar water) and spread the rice over the nori sheet.
  6. Turn it over and put the shrimp tempura, cucumber strips, and tobiko at the bottom end of the nori sheet. If you like to put unagi, place inside here as well.
  7. From the bottom end, start rolling nori sheet over the filling tightly and firmly with bamboo mat until the bottom end reaches the nori sheet. Lift the bamboo mat and roll over.
  8. Place the bamboo mat over the roll and tightly squeeze the roll.
  9. Using the side of knife, place the avocado on top of the roll.
  10. Place plastic wrap over the roll and then put bamboo mat over. Tightly squeeze the roll until the avocado slices wrap around the sushi. Be gentle so you won’t break the avocado slices.
  11. Cut the roll into 8 pieces with knife. Clean knife with wet towel after each cut. Remove the plastic wrap on top of the sushi and transfer to a serving plate.
  12. Put tobiko on top and drizzle spicy mayo and unagi sauce. Sprinkle black sesame seeds if you like. Enjoy!
Sushi rice is “vinegared” rice, specially used for sushi, not the regular steamed rice.

If you are new to making sushi roll, cut off ⅓ of nori sheet and use ⅔ sheet of nori instead of half (Note: you will need more sushi rice).

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

Posted in: Appetizers, Most Popular Recipes, One Dish Meals, Rice & Donburi, Seafood, Sushi

Leave a Comment

two + = 9

  • sara June 23, 2013, 4:23 pm

    Wow!!!! That is some seriously gorgeous sushi! Looks amazing! :)

  • john@kitchenriffs June 23, 2013, 4:26 pm

    As always, I love the detailed instructions! You make it sound so easy! And this is such a gorgeous looking dish, I really should try it. ;-) Excellent post – thanks so much.

  • Sandra | Sandra's Easy Cooking June 23, 2013, 4:33 pm

    I couldn’t wait for this post…I love the recipe and simple to follow instructions, and if I could eat it off the screen I would–it’s so delicious looking! Gorgeous pictures!!!!

  • A_Boleyn June 23, 2013, 4:35 pm

    I love Dragon rolls though I don’t usually see the tobiko and other granishes on top.

    Coincidentally, I bought some sushi grade ahi (yellow fin) tuna a few days ago and made maki, nigiri, gunkan and temaki sushi with it today. It has been quite a while since I tried to make nigiri but I’m working on it. :)

  • Julie @ This Gal Cooks June 23, 2013, 4:49 pm

    Oh my, Nami! Your Dragon Roll looks fabulous. It looks better than some of the rolls that I’ve seen in restaurants. This really makes me want to make my own. Pinned and sharing this on my Facebook page. Have a wonderful evening!

  • Malli June 23, 2013, 4:51 pm

    When I first saw these sushi rolls I was astounded by the photos. They look gorgeous Nami. your instructions are truly inspiring me to make them at home too… I love sushi and avocado!!!Thnks:)

  • Samah @ Good Cooks June 23, 2013, 5:17 pm

    Oh yummy, It’s one of my favorite too, love the crunch of the shrimp tempura in it. Saved to try. Thanks Nami.

  • kwbentodiary June 23, 2013, 5:23 pm

    Amazing!!! Wonder I able do that? Hehe….

  • yummychunklet June 23, 2013, 6:10 pm

    Oh that looks like a great dragon roll!

  • Michelle June 23, 2013, 6:23 pm

    Any ideas for substituting nori? Will it roll without it? Maybe rice paper? I’m allergic to everything from the water that doesn’t have a fin on it. I thought I’d try making this with a tempura fish, but I’ve never rolled sushi before. Please advise!

    • Nami June 23, 2013, 8:27 pm

      Hi MIchelle! I have been thinking about what can be a good substitute but I think rice paper is actually a great idea. It sticks the rice and thin like nori. Hope it will work out! :)

      • Michelle June 24, 2013, 9:11 pm

        I’ll let you know if I ever get around to trying it! :)

  • Hotly Spiced June 23, 2013, 6:29 pm

    I’m now following you on Instagram and will look forward to viewing Japan in the summer through your eyes. What a colourful sushi. It’s so pretty Nami, it’s stunning xx

  • Joanne T Ferguson June 23, 2013, 6:50 pm

    G’day Nami! That looks like heaps yum and fun, true!
    Might have to put this on my list to do and always enjoy seeing your step by step photos too!
    Cheers! Joanne

  • Jayne June 23, 2013, 6:55 pm

    You should open your own little Japanese cafe. You’d do so well in Malaysia for real. Love how delicious and aesthetically pleasing this roll is! I really should invest in a sushi mat, right? I’ve tried making sushi several times without the mat. They hold together OK but I feel they could be tighter and more compact.

  • Vicki Bensinger June 23, 2013, 7:01 pm

    Nami I love the Dragon Roll. My family always orders them and although I teach sushi I’ve never taught this one before. Now I just might. I love how you demonstrate the way to wrap the avocado. I haven’t done that before but will definitely try this now – great technique. Great post. Thank you for sharing.

  • Monica June 23, 2013, 7:24 pm

    Your dragon roll looks absolutely perfect, Nami! I’m a big fan of it as well!
    Have a safe and wonderful time in Japan this summer – wow! It sounds amazing and I can’t wait to hear and see all about it! : )

  • Ash- foodfashionparty June 23, 2013, 7:37 pm

    Woahh Nami, that looks perfect. I don’t make sushi at home, but enjoy it outside a lot. You’ve inspired me to make one soon. Great instructions,

  • Sonia aka Nasi Lemak Lover June 23, 2013, 7:49 pm

    Wow, I am mouth watering looking at your dragon roll picture, the steps sound easy to make, must find one day to make this roll. Have a wonderful vacation back home, Nami!

    • miss mochi June 23, 2013, 8:48 pm

      Beautiful! Although it’s funny, every place I’ve been to here in Southern California would call this a caterpillar roll, and a dragon roll would be a uramaki roll (usually california roll) topped with unagi.

      I googled “dragon roll” and saw that it seems about 50/50, whether it is unagi or avocado on top, sometimes both! Isn’t funny what regional differences there are, even in something as simple as a dragon roll? For the record, the dragon roll is also my favorite roll, although I guess it means something different here :D

      • miss mochi June 23, 2013, 8:49 pm

        Whoops what a dork! I meant to reply to the post in general, not your comment. >.<

  • Shirley June 23, 2013, 8:48 pm

    Nami, this is one of my favorites, though I figured it was unauthentic — but I feel better knowing you eat it too! lol The tempura-only one is my favorite too. Your presentation is always so beautiful. Have fun in Japan!

  • Anne ~ Uni Homemaker June 23, 2013, 8:58 pm

    OMG Nami, that looks absolutely amazing! I LOVE dragon roll sushi and the step-by-step method of this post. Your photos are stunning too! Have a great week. :)

  • Choc Chip Uru June 23, 2013, 10:48 pm

    Thanks for the pictorial my friend, wonderfully made :)

    Choc Chip Uru

  • Jeannie June 23, 2013, 10:55 pm

    Oh wow! That is a lovely treat indeed! I just love shrimps tempura! I can just imagine the taste, crispy tempura shrimps blending with smooth avocado and crunchy cucumber! yum!

  • Des @ Life's Ambrosia June 23, 2013, 10:59 pm

    This is gorgeous! Even prettier than the dragon rolls I get at the trendy sushi place here. :)

  • Laura (Tutti Dolci) June 23, 2013, 11:18 pm

    Your dragon roll looks like an absolute work of art! :)

  • Food for Feast June 23, 2013, 11:39 pm

    This looks so beautiful and I don’t eat shrimp (prawn). I’ll find a substitute as I am looking forward to attempting to compile this. Thanks for sharing.

  • Averie @ Averie Cooks June 23, 2013, 11:39 pm

    WOW!! You should be teaching the sushi chefs at most places how to make rolls! They’re stunning and totally perfect! I am beyond impressed! I would love a personal lesson :)

  • Mandy - The Complete Cook Book June 24, 2013, 12:39 am

    PERFECTION! This is the most perfect combination of flavours and textures and deliciousness Nami – wish I lived closer to you to come and test a few…
    Have a lovely week ahead.
    :-) Mandy xo

  • Lorraine @ Not Quite Nigella June 24, 2013, 12:44 am

    I make a lot of sushi at home but I’ve never tried a dragon roll but you’ve definitely inspired me to Nami! :D

  • The Saffron Girl June 24, 2013, 12:56 am

    Just beautiful! And your step by step pictures are so helpful. I love your site and recipes Nami!

  • Chung-Ah | Damn Delicious June 24, 2013, 12:56 am

    I am now craving sushi at 1 in the morning!

  • Raymund June 24, 2013, 1:24 am

    Ohhh my look at that sushi, you are so teasing me :)

  • Jenny June 24, 2013, 2:19 am

    hello Nami, I caan see why that is your favourite! delicious!!

  • Sissi June 24, 2013, 2:33 am

    Nami, it’s one of the most beautiful maki sushi I have ever seen! It does look a bit like a dragon indeed ;-) It contains all my beloved ingredients, so I’m bookmarking it, though there is little chance I will manage it… It looks quite delicate for someone as clumsy as me. Actually I have never seen such a roll in Europe. The only roll they prepare here is also “reversed” (seaweed inside) but with ebi fry inside, mayonnaise and sprinkled with sesame seeds. I love it.
    Have a wonderful trip and bring us back many delicious ideas and photos!

  • Mich Piece of Cake June 24, 2013, 3:29 am

    Oh wow, I love these avocado dragon rolls..

  • Cooking Gallery June 24, 2013, 4:37 am

    This looks SOOO good, Nami!! Dragon rolls are my favourite too :). I am glad that you didn’t use unagi, because I am just not into eels – they remind me too much of snakes ;). Anyway, great post as usual, so sorry if I haven’t been commenting regularly lately, life just has been quite crazy over here…!

  • Belinda @zomppa June 24, 2013, 4:48 am

    This is so professional looking!!

  • Caroline Taylor June 24, 2013, 5:16 am

    This sounds great, really useful step by step pictures too.

  • Eliizabeth @Mango_Queen June 24, 2013, 6:43 am

    We love love love sushi and this dragon roll is one of our favorites. I don’t make it, though because I think the Chefs at restaurants do a better job. YOu just made me more brave to try. Thanks for sharing, Nami!

  • Ann Low June 24, 2013, 7:17 am

    Hi Nami, thank you very much for sharing this lovely dragon roll. Looks very pretty and delicious! Definitely love to try this at home.

  • Eri June 24, 2013, 7:49 am

    OMG Nami, I cant thank you enough, this post is precious with the dragon rolls and all the links to other sushi recipes, Super pinned!
    I hope you are well and that you;re having fun.
    Hugs and Kisses

  • Shema George June 24, 2013, 8:36 am

    Cant tell you how much i adore sushi and the art of making it…Thanks for the step by step pictures. This looks amazing. Wish I could have this for lunch today :)

  • Kelly June 24, 2013, 9:03 am

    Wow, these rolls look perfect Nami! Love dragon rolls and yours look flawless. Just amazing!

  • Carlee June 24, 2013, 9:14 am

    Can you give me a recipe to make a spicy vegas roll? That is my very favorite!

    • Nami June 26, 2013, 3:53 pm

      Hi Carlee! What’s inside the spicy vegas roll? It seems like it’s a local sushi roll. :)

  • gaaratorii June 24, 2013, 9:31 am

    This looks so tasty, thank you very much :)

    • Nami June 26, 2013, 3:54 pm

      Thank you!

  • Hannah June 24, 2013, 10:02 am

    Oh wow, this is stunning, Nami! I’m so impressed. Your detailed instructions are incredible, too. :)

  • Yelena June 24, 2013, 11:04 am

    Too good Nami! Now I wish that you live closer to me-))

  • Purabi Naha | Cosmopolitan Currymania June 24, 2013, 11:32 am

    I have spotted suchi rice (not easy to find in Mumbai, except gourmet and online stores) in a supermarket in Mumbai, and from there itself, I bought some nori sheets too! I have most of the ingredients with me as well. So I can make this.
    And, this tempura-stuffed sushi is really looking special…wonderful clicks, Nami. A lovely post!

  • Rosa June 24, 2013, 12:15 pm

    Beautiful colors and presentation! Gorgeous rolls.



  • Charles June 24, 2013, 12:34 pm

    I think I had this before – not sure if it went by this name, but it’s so delicious. I have to admit though… I’m really not a fan of tobiko. The consistency always seems so weird to me, but all the rest of the ingredients I love! Spicy mayo too… mmm!

  • Orchidea June 24, 2013, 1:48 pm

    This looks amazingly good! I think this is my favorite sushi roll too… I tasted it at a JApanese restaurant when living in Singapore… I remember the crunchy shrimp tempura in the middle is divine! As soon as I can eat sushi again I will try making this at home. Thanks for this recipe and have a nice vacation in Japan. We are also flyign to Italy soon for our summer vacation… I am looking forward to it.

  • Mr. & Mrs. P June 24, 2013, 1:51 pm

    It been a while since we have done sushi…. Would love to try this… =)

  • Russell at Chasing Delicious June 24, 2013, 3:04 pm

    Gorgeous roll! You’ve got me itching to make my own sushi.

  • Georgia @ The Comfort of Cooking June 24, 2013, 3:38 pm

    What a stunning dragon roll, Nami! This is something I never realized could be made at home and you really knocked my socks off with this one! So lovely. Thanks for sharing!

  • Denise Browning@From Brazil To You June 24, 2013, 3:42 pm

    Gorgeous and mouthwatering!!! I am sure that you’re having a great time in Japan.

  • Sandra June 24, 2013, 5:13 pm

    This is an amazing presentation. Hope you have a great time in Japan. Looking forward to your updates.

  • nipponnin June 24, 2013, 5:39 pm

    なるほど。そういうふうに作るのかあ。まったくわかってなかったわ、私。なみちゃんのテクニックすごいですね。とてもきれいです。 めちゃおいしそう!Looks awesome!

  • GourmetGetaways June 24, 2013, 7:34 pm

    Wow! You are just so clever!
    This is the best looking Dragon Roll I have ever seen, I love the caviar.

  • Juliana June 24, 2013, 10:02 pm

    Beautiful roll Nami…I love the step-by-step pictures…
    Enjoy your vacation in Japan my dear :D

  • Kim | a little lunch June 25, 2013, 2:52 am

    Nami, I tried a Dragon Roll for the first time when I visited my daughter last week. Scrumptious and so timely that you posted your recipe. I can see why it’s your favorite! Love this!

  • Ramona June 25, 2013, 5:32 am

    Wow…this looks fantastic!!! I am so going to Trader Joe’s to check out the shrimp tempura!! I love this sushi and you did such a beautiful job!

  • Kate@Diethood June 25, 2013, 6:50 am

    Ooooh I loooove this sushi, Nami! And look at that beauty…wow! Your photos are stunning.

  • Ashley Bee (Quarter Life Crisis Cuisine) June 25, 2013, 8:44 am

    I need a sushi kit! I would love to make sushi this summer :)

  • Jen @ Savory Simple June 25, 2013, 2:23 pm

    Beautiful! This puts restaurant rolls to shame.

  • Daniela June 25, 2013, 3:06 pm

    That looks like a perfect combination of flavors and textures.
    Nami, the rolls are more than perfect, congrats!

  • gloria June 25, 2013, 5:13 pm

    This dragon roll look amazing and I love how to show the pictures to make!!

  • Rhonda June 25, 2013, 8:01 pm

    I am going for sushi tomorrow for dinner, I will see if they have this roll because it looks delicious.

  • Sanjeeta kk June 25, 2013, 9:20 pm

    Wow..perfection personified! I still get cold feet when I think of rolling Sushi…

  • The Farmers Wife June 25, 2013, 9:28 pm

    Nami, this looks fantastic! I wish I could get my Hubby to try sushi because I love it. Next time he’s out of town I’m so making this for myself! ;-)

  • Katerina June 26, 2013, 2:08 am

    I wish I could make such a beautiful sushi Nami but I can’t, so I will just admire yours which is delicious! Have a wonderful time in your homeland and come back with many new and more delicious Japanese meals!

  • easyfoodsmith June 26, 2013, 2:56 am

    That looks awesome! I donno if I would really call it a dragon roll coz it is looking so pretty!

  • Bam's Kitchen June 26, 2013, 5:16 am

    Nami-san, this is one beautiful roll. I find these types of rolls a bit more difficult than the standard sushi roll because it is like wearing your coat inside out. However you did a beautiful job of shaping your roll. Have a wonderful time back home in Yokohama. Don’t forget your “傘”!!!! Take care, BAM

  • ASmita June 26, 2013, 8:03 am

    One of the best sushi rolls I have seen till date! Definitely better than the restaurants. Yummy! Nami, I wish I lived closer to your place.

  • Evelyne@cheapethniceatz June 26, 2013, 11:10 am

    Your Dragon roll is gorgeous Nami, a favorite of mine too. Now I am craving sushi lol.

  • Reem | Simply Reem June 26, 2013, 1:04 pm

    Love This!!!
    I am loving the name DRAGON ROLL…. And ofcourse the recipe n the pics…
    Enjoy your time in Japan dear.. looking forward to catching up with ur fun on instagram!

  • The Ninja Baker June 26, 2013, 3:38 pm

    So glad I’m not the only one who was a bit shocked to see sushi with cream cheese. And like you, over the years I’ve come to accept and like non-traditional temakis…including the Dragon Roll. Thank you for sharing your recipe, Nami-san!

  • Marta @ What Should I eat for breakfast today June 26, 2013, 5:41 pm

    Dragon roll always seemd to be so difficult to make. I need to try it. Thank you Nami.

  • Grubarazzi June 26, 2013, 6:01 pm

    This is so beautiful and impressive! Love all of the pictures to show the process. Definitely needed for a sushi recipe of this magnitude!

  • Shareba June 27, 2013, 8:29 am

    Your photos of the finished product are beautiful! My absolute favourite sushi rolls are salmon rolls, but Dragon rolls are a close runner up. I might try to make this one day when I’m feeling ambitious.

  • Giulietta | Alterkitchen June 27, 2013, 10:20 am

    You left me speachless. It’s amazing, Nami! Truly amazing, and I want to try it…

  • Stephanie June 27, 2013, 12:35 pm

    Amazing creation! Definitely did get me very stirred up to try making it as well! :) :D
    Thanks for the step-by-step instructions. Definitely very helpful! Can understand how painstaking it is to take the step-by-step pics! :)
    Thanks for your recipe!

    • Nami July 6, 2013, 8:04 am

      Stephanie, thanks so much for trying dragon roll and California roll recipes! Your sushi rolls are beautifully made!

  • Yasmeen @ Wandering Spice June 27, 2013, 2:56 pm

    This is awesome! I love dragon rolls and have been telling myself I’ll experiment with more sushi at home. So glad to have your recipe :)

  • Linda | The Urban Mrs June 27, 2013, 5:36 pm

    Yummyyy! I love all kinds of sushi and sashimi, but when we go out we never fail to order dragon roll. I love your pics and how neat they are. Have fun in Japan!

  • Minnie@thelady8home June 28, 2013, 8:25 am

    I am COMPLETELY inspired. This is my summer project – learn how to make sushi from you. Seriously, this is great stuff. Thank you Nami for taking out your precious time to show how it is really done. I love the step by step pictures – it makes it look relatively easy. Bookmarking.

  • Baltic Maid June 28, 2013, 9:34 am

    This looks so beautiful and tasty. I need to start making my own sushi. I admit I haven’t tried it yet but you keep inspiring me to give it a try… Thanks :-)

  • Kristy June 29, 2013, 6:03 am

    You know I love sushi and I’m always so blown away by how beautiful you get yours to look. When we make it at home, it’s delicious, but doesn’t look nearly as pretty. The dragon roll is one of my favorites too. We ordered a dragon roll this week from a new sushi place and oh was I disappointed. We’ll be going back to our old place for sure! :)

  • Erica June 29, 2013, 1:47 pm

    Nami… This looks amazing!! I love dragon rolls. Excellent job and BEAUTIFUL photography!
    <3 your friends at Favorite Family Recipes

  • Jen L | Tartine and Apron Strings June 29, 2013, 9:25 pm

    I, too, love Dragon Roll. You’re so lucky to have Trader Joe’s there – and they sell frozen shrimp tempura? Awesome…! Your roll looks absolutely gorgeous. You make it look so easy, Nami!

  • Sue| My Korean Kitchen June 30, 2013, 2:40 pm

    I’ve never had this luxurious looking sushi rolls before :) but I know I’ll love it! It has my fave ingredients – shrimp tempura! Looks absolutely scrumptious!

  • Daisy Bun July 1, 2013, 2:37 pm

    Wow, my mouth is salivating! Thank you for this post

  • Reese July 2, 2013, 4:48 pm

    So thrilled to see dragon roll recipe on your site, Nami! It is my favorite sushi too since it features both avocado & shrimp tempura (LOVE them!). The spicy mayo & unagi sauce toppings make your dragon rolls extra good looking. I can eat this everyday!

  • Lynna July 4, 2013, 7:39 pm

    I love dragon rolls! I absolutely love shrimp tempura so a sushi roll with shrimp tempura in it will obviously be my favorite as well. I`m glad I have this recipe in my arsenal! :) I think it`ll take me many tries before I can make them as pretty as yours!

  • kumar's kitchen July 6, 2013, 8:50 pm

    such a confetti sushi log,bright colors, amazing flavors,thanks for sharing,would love to try them soon
    view our blog

  • Little Cooking Tips July 11, 2013, 12:21 am

    Your pictures as always AMAZING. Thank you for sharing!

  • Stephanie July 18, 2013, 3:28 pm

    The Dragon Roll is my favorite too! ^_^ Have fun in Japan!

  • marie, the EpicureanPiranha September 12, 2013, 10:25 am

    I’ve had these in California and they’re positively scrumptious! Thanks so much for sharing the recipe so I can reproduce it at home!

    ~ marie, the EpicureanPiranha

  • norma September 12, 2013, 2:16 pm

    it look good and I believed it taste good
    thnks for that I love sushi and for presentation 101 look nice

    • Nami September 12, 2013, 10:39 pm

      Thank you Norma! :)

  • elvira September 13, 2013, 3:01 pm

    excellent photos and above average explanations!!!!!!!

    • Nami September 15, 2013, 11:02 pm

      Thank you Elvira! I’m so happy you liked this post. :)

  • Tracy Lou September 17, 2013, 8:35 am

    Hi Nami,

    I love your beautiful website with all these amazing food/pictures. I am so glad to find out about your website by accident. I am going to find time to try out your food recipe when I get the chance. I see you make a lot of salad dressing, I wonder if you make sauces for roll sushi besides the unagi sauce, spicy mayo, and ponzu sauce. Any suggestions would be helpful, thank you

    Texas mom

    • Nami September 19, 2013, 9:35 am

      Hi Tracy! Thank you so much for your kind compliment. :) I’m so glad you found my site!

      What kind of sauces have you tasted before and what kind of rolls? Sorry I usually eat more traditional nigiri sushi and don’t eat too many rolls, so I’m not too familiar with the kind of sauces for rolls (we don’t have this in Japan). Hope I can help you.

  • Evelyn September 18, 2013, 2:16 pm

    This recipe is exactly what I have been looking for. I am glad I found it on your blog. Your dragon rolls look so beautiful. Thanks, Nami!

  • Annam Senthil December 18, 2013, 8:56 am

    The roll is tempting and nice.

  • corrie January 12, 2014, 11:36 am

    Thank you so much for your advice and great tips for cooking. Can’ t wait to get started!! Have a wondeful New year:)))

    • Nami January 12, 2014, 12:02 pm

      Thank you so much Corrie! Happy New Year to you too! :)

  • PandaMamma January 16, 2014, 4:31 pm

    Would you know where to find real unagi filets? Or would using frozen ones come out the same?
    Do you have suggestions on how to prepare it so that it comes out yummy?

    • Nami January 17, 2014, 1:23 am

      Hi PandaMamma! I’m not sure where you’re located, but in SF, there are Japanese unagi (grilled already) shipped from Japan. They are like close to 3 times more expensive (and small.. but so delicious!).

      Most of the time I rely on frozen unagi too (but good one among them). Follow this instruction for how to cook it. :)


      Hope this helps!

  • joanne March 12, 2014, 3:22 am

    I live in Tokyo and was surprised to see that “Dragon Roll” “Philly Roll” “Rainbow Roll” did not exist in Japan! It was after some thought that I realized that these creations were uniquely American, that is, fusion sushi. Now there are fusion sushi found everywhere, but not in Japan (except for California Roll)!

    Thanks for sharing this recipe. I can get all the ingredients fresh here in Tokyo. I looooooved this Dragon Roll, it was perfect!!

    • Nami March 14, 2014, 12:44 am

      Hi Joanne! For me it was an opposite experience – I was so surprised that Americans think of sushi as more of sushi rolls rather than nigiri. :D I love dragon roll mainly because of crispy shrimp tempura in it. I hope one day Japan will get these “American” sushi rolls.

      But I think a lot of people like to eat at more traditional sushi place and if they serve “American” style, maybe customers feel they are not authentic enough? Maybe good quality sashimi being eaten with other ingredients (with lots of sauces) is sort of against the concept of simplicity, quality of ingredients, and all the virtue of Japanese cuisine (washoku). Well, California roll made it! :) Thank you for your feedback!

  • Judy Leung September 14, 2014, 3:34 am

    Looks amazing! I want some. I have to try my hand in making sushi.

  • ellie | fit for the soul September 20, 2014, 5:59 pm

    Ohhh yummmm….this looks legit (of course), and so good! My favorite rolls are the ones with crazy explosive flavors, meaning that they have to have spice in them. Or just plain rainbow roll because it’s so unbelievably fresh. :)

  • Tiffany September 27, 2014, 2:22 pm

    Hello, I LOVE your recipes and I would be most grateful if you have any videos on making sushi rolls!?

    • Nami September 28, 2014, 9:49 pm

      Hi Tiffany! Thank you so much for reading my posts and for your request. :) I’ve been thinking of sushi tutorials and hope to start working on them soon. :)

  • Ann October 5, 2014, 6:21 am

    I love your blog. The pictures and recipes are easy to follow. Best of all, the results are yummy! Please keep on blogging.

    • Nami October 6, 2014, 12:44 pm

      Hi Ann! Thank you so much for your kind words and for reading my blog! :)

  • Patrick October 6, 2014, 11:13 am

    I love this roll and tried making it for the first time last night. It turned out great but my spicy mayo was a little thin, I used the Kewpie and Sriracha sauce. For flavor, it worked great, but made the presentation look like I put pink gravy on it. Do you have a suggestion for thickening the sauce?

    • Nami October 6, 2014, 12:56 pm

      Hi Patrick! First of all, thank you so much for trying this recipe! I am not 100% sure as I wasn’t there, but it looks like your sriracha portion was more as sriracha is more watery than the QP mayo. Mine holds a little bit rather than too watery (as you see in the photo). But then you lose some of the spiciness if you cut down on sriracha and not sure that’s what you prefer… I’ve never tried or heard to thicken the sauce without damaging the flavor, but do you think corn starch/potato starch would work to make it thick…?! I am not too sure… I’d just reduce the amount of sriracha and decorate, but keep it out for extra spicy option. Hope that helps. :)

      • Patrick October 6, 2014, 1:05 pm

        That answers my question, Thank you. I did put a little more sriracha sauce and knew that was my main problem, but the color looked right and the spiciness was good for me. I imagine slowly adding cornstarch might do it, I would be afraid of clumps. I will try it and see how it works.

        Tonight I am trying your Spicy Tuna recipe


        • Nami October 6, 2014, 1:08 pm

          If you will try with corn starch, make sure to mix a small portion of water and corn starch in a bowl first (make corn starch completely dissolved) before adding to mayo/sriracha mix. Hope you enjoy the spicy tuna roll! :)

  • Nina October 27, 2014, 7:38 pm

    Hi there

    Is there a way to make this vegetarian and rather than wrapping it putting the ingredients into a bowl? I am not coordinated enough to make sushi just yet but have had this before in a restaurant with mango and loved it

    • Nami October 27, 2014, 9:24 pm

      Hi Nina! Dragon Roll includes Shrimp Tempura, but you can omit shrimp tempura and add other veggies you like. You can make it into rice bowl dish (deconstructed version of roll). :)

  • Chef Devaux November 30, 2014, 4:03 am

    The pictures you took of this Dragon Sushi roll are just amazing! Job very well done Nami :)

    • Nami December 1, 2014, 3:53 am

      Hello Chef Devaux! Thank you so much for your kind compliment. My dragon rolls are nothing like yours! I just saw your video and really love the “dragon” on the sushi roll you made! How wonderful that you are sharing your amazing sushi making skills with the world! :)

  • Bri February 6, 2015, 10:22 am

    Hey could you tell me how many calories are in this whole dish please?:) it looks awesome!!!!

    • Nami February 6, 2015, 1:13 pm

      Hi Bri! Thank you so much for your kind words! As I am not a registered dietitian, I am not comfortable sharing nutritional information for any of my recipes. Please use online calorie counters to obtain the information. So sorry!

  • Covarrubias February 9, 2015, 10:23 am

    You have done a fantastic job not only on the presentation but also the easy explanations of each recipe..thank you…all is very precious..

    • Nami February 10, 2015, 3:58 pm

      Thank you so much for your kind words, Michael! :)

  • mb khadka April 15, 2015, 6:19 am