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Dragon Roll Recipe ドラゴンロール

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    Learn how to make your all-time favorite Dragon Roll at home! In this recipe, we will talk about the key ingredients and tips & tricks to make the perfect sushi roll.

    A white plate containing a Dragon Roll.

    Next to California Rolls, Dragon Roll is another popular sushi rolls served at American-style sushi restaurants and buffet joints. It’s not traditional sushi you can find in Japan, but I can see why this imaginative sushi is such a favorite.

    The combo of creamy avocado and crunchy shrimp tempura make the perfect match to the tenderly moist vinegared rice. It’s so delicious that I can devour the entire roll on my own. Luckily, making dragon roll at home is easier than it looks.

    What is Dragon Roll?

    The dragon roll is an inside-out sushi, which is filled with nori sheet wrapping around the ingredients on the inside and the sushi rice is on the outside. Here, shrimp tempura and cucumber are tucked inside the nori, and thinly sliced avocado is layered on top of the roll, and when it’s sliced, the artistically arranged sushi resembles the scales of a dragon. The sushi roll is typically topped with tobiko fish roes and drizzled with spicy mayonnaise and unagi sauce, which makes it even more enticing.

    You can also find another version of the dragon roll that features grilled eel (unagi) instead of shrimp tempura.

    A white plate containing a Dragon Roll.

    Watch How To Make Dragon Roll

    Watch on YouTube

    Key Ingredients and Tips to Make Perfect Dragon Roll

    1. Shrimp Tempura

    Shrimp tempura on a plate along with the dipping sauce.

    Since shrimp tempura is getting mainstream, many American grocery stores (Trader Joe’s, Costco, etc) carry frozen shrimp tempura at the seafood section. The frozen shrimp tempura tends to be extra crunchy, so it’s perfect for making dragon roll at home. You just need to pop them in an oven (or toaster oven) for 20 minutes or so, while you do most of the prep work.

    Of course, you can make them from scratch, and here’s my Shrimp Tempura recipe. You’ll need 2 shrimp tempuras for each roll you plan to make.

    2. Avocado

    Avocado Dragon Roll

    It’s funny to say this, but I find the most challenging part of making dragon roll at home is to find the perfectly ripe avocado.

    To choose the perfect avocado for immediate use, look for the ones with darker colored skin. Then gently squeeze the fruit in the palm of your hand. If the avocado yields to firm gentle pressure, it’s ready-to-eat.

    If the avocado does not yield to gentle pressure, it is considered still “firm” and will ripen in a couple of days. If the avocado feels mushy or very soft to the touch it may be very ripe to overripe.

    3. Cucumber

    Japanese Cucumbers | Easy Japanese Recipes at JustOneCookbook.com

    I use Japanese cucumbers which are long and slender. They have few seeds so it’s perfect for sushi rolls. If you can’t find Japanese cucumbers, then use Persian cucumbers are quite similar so they are a great substitute.

    If you use English cucumbers, then cut in half lengthwise and remove the seeds with a spoon as they yield too much water inside the rolls. I do not recommend using typical American cucumbers as they have waxy thick skin and too many seeds inside.

    4. Sushi Rice

    Sushi rice in hangiri.

    The word “sushi rice” is sometimes used to refer to Japanese short-grain rice outside of Japan, but in Japanese cooking, Sushi Rice (酢飯) means steamed rice that has been seasoned with sushi vinegar and only used for all types of sushi recipes.

    Perfectly prepared sushi rice is very important in sushi making. Here are a few things to take note:

    • You’ll need Japanese short-grain rice (I use Koshihikari), cook it well, and season with sushi vinegar. Read my step-by-step tutorial on how to cook sushi rice.
    • Please DO NOT mash the sushi rice when you place it on the nori sheet. You should be able to see individual rice kernel, not mushy rice in the roll.
    • Do not overfill the roll with rice. It’s important to balance to ratio of rice and the fillings. My quick tip is to use a ½-cup measuring cup to fill the rice before you assemble your rolls. That should be enough for half a sheet of nori. With a consistent amount of sushi rice for each roll, all of your sushi rolls will be of even size!

    5. Nori (Seaweed)

    Yaki Nori Seaweed I Easy Japanese Recipes at JustOneCookbook.com

    I use only half a sheet of nori for my recipe and it is sufficient to roll. If you found the nori a little too short, cut down the filling slightly. Keep practicing and you should be able to find the perfect ratio for rolling.

    6. Spicy Mayo

    A wooden bowl containing spicy mayo.

    All you need is two ingredients for this amazing sauce! It’s creamy, sweet, tangy with the right amount of heat. Please use Japanese mayonnaise for the best flavor. You can buy it from Amazon. The Japanese mayo is essential to make Japanese Potato Salad, Sesame Dressing, Mentaiko Pasta, Okonomiyaki, Casesar Salad, and more!

    7. Unagi Sauce

    Unagi sauce in a glass bottle.

    Just a few spoonfuls of unagi sauce gives an extra flavorful boost to the dragon roll. If you can’t find a bottle of unagi (eel) sauce from your local Japanese grocery store, try my Homemade Unagi Sauce recipe. It is totally worth making from scratch, especially if you love making Unadon (Unagi Donburi) or Yaki Onigiri. It’s a good condiment to have in your fridge at all times.

    Dragon Roll for Sushi Party

    I hope I’ve inspired you to start making sushi rolls at home. Dragon roll does not include any raw sashimi, so it’s safe for pregnant ladies and young children. If you’re looking for sushi to serve a crowd, this is the one to make. We have an ultimate guide on how to host a sushi party that you might want to check out!

    A white plate containing a Dragon Roll.

    Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

    Sign up for the free Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on FacebookPinterestYouTube, and Instagram for all the latest updates.

    4.72 from 25 votes
    A white plate containing a Dragon Roll.
    Dragon Roll
    Prep Time
    1 hr
    Total Time
    1 hr
     
    Learn how to make your all-time favorite Dragon Roll at home! In this recipe, we will talk about the key ingredients and tips & tricks to make the perfect sushi roll.
    Course: Main Course
    Cuisine: Japanese
    Keyword: sushi roll, tempura roll
    Servings: 4 Dragon Rolls
    Author: Namiko Chen
    Ingredients
    Vinegar water for dipping hands (Tezu)
    Instructions
    1. Gather all the ingredients.

      Dragon Roll Ingredients
    2. Cut cucumber lengthwise into quarters. Remove the seeds and then cut in half lengthwise.

      Dragon Roll 1 NEW
    3. 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.

      Dragon Roll 2
    4. Remove the skin and slice the avocado widthwise.

      Dragon Roll 3
    5. Gently press the avocado slices with your fingers and then keep pressing gently and evenly with the side of the knife until the length of avocado is about the length of sushi roll (length of nori seaweed). If you don't serve the sushi roll right away, I recommend squeezing lemon over the avocado to prevent discoloration.

      Dragon Roll 4
    6. 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 1/2 cup sushi rice over the nori sheet.

      Dragon Roll 5
    7. 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.

      Dragon Roll 6
    8. 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.

      Dragon Roll 7
    9. Place the bamboo mat over the roll and tightly squeeze the roll.

      Dragon Roll 8
    10. Using the side of the knife, place the avocado on top of the roll.

      Dragon Roll 9
    11. Place plastic wrap over the roll and then put the 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.

      Dragon Roll 10
    12. Cut the roll into 8 pieces with the knife. Clean knife with a wet towel after each cut. If the roll got messy while cutting, tightly squeeze the sushi roll again with the bamboo mat. Remove the plastic wrap on top of the sushi and transfer it to a serving plate.

      Dragon Roll 11
    13. Put tobiko on each piece of sushi and drizzle spicy mayo and sprinkle black sesame seeds on top. If you like, place some unagi sauce on the plate so you can dip the sushi. Enjoy!

      Dragon Roll 12 NEW
    Recipe Notes

    Equipment you will need:

     

    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.

     

    Other Sushi Recipes You’ll Love:

    Editor’s Note: Original post was published in June 2013. The post is updated with new content and video in April 2016 and republished in June 2020.

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    They've been in business for over forty years and all the sashimi products we've tried from them are outstanding. The products we love are the saku cut tuna, hamachi loin, and all types of salmon. Disclosure: We earn a small percentage commission from your purchase of products linked to Catalina Offshore.

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