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How to Make Dragon Roll - A Step-by-Step Guide

If you're a fan of sushi, then you've probably heard of the Dragon Roll. This tantalizing and visually stunning roll is a favorite at sushi restaurants around the world. The Dragon Roll is a type of uramaki, or inside-out roll, which means that the rice is on the outside and the seaweed is on the inside. It typically features eel, cucumber, and avocado, and is topped with thinly sliced avocado to resemble dragon scales.

Despite its elaborate appearance, the Dragon Roll is actually quite ...

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Ingredients

  • ¾ cup Japanese sushi-style rice
  • ¾ cup water
  • 1 ⅓ tablespoons rice vinegar
  • 1 ⅓ tablespoons white sugar
  • 2 ¼ teaspoons salt
  • cooking spray
  • 8 frozen tempura shrimp
  • 2 sheets nori (dry seaweed)
  • 2 sticks imitation crabmeat, cut into 1/4-inch pieces
  • 1 cucumber - peeled, seeded, and cut into 1/4-inch strips
  • 1 avocado, sliced
  • 10 ounces frozen unagi kabayaki (grilled eel), thawed and sliced into 2-inch strips

Information

  • Prep Time: 30 mins
  • Cook Time: 38 mins
  • Total Time: 1 hr 8 mins
  • Servings: 2
  • Yield: 2 maki sushi rolls

  • Rinse rice in a strainer until water runs clear.
  • Combine rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
  • Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry.
  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
  • Arrange shrimp tempura on the baking sheet.
  • Bake in the preheated oven until golden and crispy, about 6 minutes per side. Cut tails off 4 of the tempura shrimp.
  • Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 sheet of nori, shiny-side down, on the plastic wrap. Spread 1 cup rice on top using moistened fingers, leaving a 1/3-inch border. Flip nori so rice is facing the mat.
  • Arrange imitation crabmeat and cucumber along the bottom edge of the nori sheet. Place 2 tail-off shrimp in the center of the nori sheet. Place 2 tail-on shrimp on the end so that the tails extend over the sides of the sheet. Lift the edge of the mat and roll up nori into a tight log around filling.
  • Transfer sushi roll to a serving plate. Layer avocado and unagi slices on top to cover the top and sides of the roll. Slice roll into 8 pieces using a moistened knife. Repeat with remaining nori, rice, crabmeat, cucumber, avocado, and unagi to make a second roll.

    • Nutrition

    1095 cal.

    • Total Fat: 50g
    • Saturated Fat: 9g
    • Cholesterol: 432mg
    • Sodium: 3341mg
    • Total Carbohydrate: 94g
    • Dietary Fiber: 9g
    • Total Sugars: 11g
    • Protein: 67g
    • Vitamin C: 15mg
    • Calcium: 136mg
    • Iron: 6mg
    • Potassium: 1327mg

    Categories

    Sushi recipes
    Seafood recipes
    Rice recipes
    Avocado recipes
    Japanese recipes