Description
Becoming skilled at making dragon roll sushi requires understanding the delicate balance of flavors and textures that make this dish exceptional. This recipe combines crispy tempura shrimp, fresh vegetables, and creamy avocado. The stunning presentation tastes as good as it looks.
This dragon roll recipe features sushi rice wrapped around crispy shrimp tempura and cucumber, topped with thinly sliced avocado that creates the signature dragon scale pattern. Each bite delivers sweet, creamy, and savory flavors.
Ingredients
Scale
- 2/3 cup sushi rice
- 1 cup water (plus extra for rinsing)
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1/4 teaspoon kosher salt
- 2 tablespoons mayonnaise
- 1 tablespoon Sriracha chile sauce
- 1 medium avocado
- 2 roasted nori sheets
- 1 small Persian cucumber
- 8 cooked large shrimp
- Black sesame seeds
- Soy sauce for serving
Instructions
- Rice Preparation: Rinse sushi rice until water runs clear. Soak in cold water for 30 minutes and cook with 1 cup water until tender.
- Rice Seasoning: Mix vinegar, sugar, and salt in a small bowl. Spread cooked rice on a baking sheet, drizzle with seasoning mixture, then fold gently.
- Sauce Preparation: Mix mayonnaise and Sriracha in a small bowl. Transfer the mixture to a plastic bag and refrigerate.
- Avocado Preparation: Slice half the avocado thinly for topping and cut the remaining half into 1/4-inch slices.
- Roll Assembly: Place nori sheet’s shiny side up on the bamboo mat. Spread rice evenly, cover with plastic wrap, then flip.
- Filling Placement: Layer avocado slices, shrimp, and cucumber matchsticks on the nori.
- Rolling Process: Use the bamboo mat to form a tight log. Cover with plastic wrap and press gently.
- Final Touches: Add alternating avocado and mango slices on top, pressing gently. Cut into 8 pieces using a wet, sharp knife.
Notes
- A wet, sharp long-bladed knife ensures clean cuts through the rolls
- Keep your hands moist with vinegar water to prevent rice from sticking
- Persian or Japanese cucumbers work best due to fewer seeds
- Choose avocados that are ripe but firm enough to slice thinly
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Raw
- Cuisine: Japanese-American