Dragon Roll | Easy Japanese Recipes at JustOneCookbook.com

Dragon Roll

Course: Main Course
Cuisine: Japanese
Keyword: sushi roll, tempura roll
Prep Time: 1 hour
Total Time: 1 hour
Servings: 4 Dragon Rolls
Author: Nami
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.
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Ingredients

Vinegar water for dipping hands (Tezu)

Instructions

  1. Gather all the ingredients.

    Dragon Roll Ingredients
  2. Cut cucumber lengthwise into quarter. 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 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 from changing color.
    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 knife, place the avocado on top of the roll.
    Dragon Roll 9
  11. 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.
    Dragon Roll 10
  12. Cut the roll into 8 pieces with knife. Clean knife with 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 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, put 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.