Dragon roll sushi
If you want more texture and flavor in your sushi, then the Dragon Roll Sushi is a must-try. This roll has not only an amazing crunchy center from the shrimp tempura, but also a burst of flavor from the barbecued eel. Fun fact: in some sushi bars, it's served looking quite literally like a tiny, edible dragon.
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For the roll
- 2 cups sushi rice.
- 2-3 nori sheets
- 1 Avocado
- 1 Cucumber (long and even)
- 50gr Tobiko (flying fish roe)
- 50gr BBQed eel (sushi grade).
- 10 medium size shrimps (sushi grade).
For the tempura batter
- 100g flour
- 1 egg
- 1 cup cold water
- 1 tsp baking soda
- 2 tbsp corn starch
- Oil for deep frying
- *This yields one cup or 200cc of tempura batter
Making the tempura
- Mix the flour, baking soda, and corn starch together, and sift.
- Crack open and beat the egg into a bowl, and then mix in the cold water
- Gently mix in 1/3 of the dry ingredients into the egg mixture. As soon as the thin batter is well mixed, add in the next 1/3 of the mixed flour. Repeat for the last 1/3.
- Take the shrimp and pull off the outer shell and tail. Leave one shrimp for each roll with the tail uncut. Devein the shrimp, and then make a few horizontal slits on the shrimp’s underside to keep it straight for frying
- Dip the shrimps one at a time in the tempura batter and deep fry for 30 seconds.
Making the Dragon Roll
- Take the cucumber and create long slices
- Cut the avocado in half, and cut into long strips
- Take the other avocado half and cut into half again to make quarters. Make thin slices with both
- Make long slices of the barbecued eel (enough to go across the roll)
- Take half a nori sheet and place it on the white mat
- With the rice paddle, spread an even layer of sushi rice to cover the nori.
- Flip the base over on the white mat so the nori is facing upwards
- Line up the avocado strips, cucumber sticks, and eel along the nori
- Place the shrimps on top of the other fillings. Make sure that one shrimp has the tail sticking out on one end of the roll.
- Take another shrimp to fill the other side. If it’s too long, cut to fill the right size
- With the white mat, roll your sushi to make an inside-out roll
- Assemble the avocado slices on top of your inside-out roll to make them look like dragon scales
- Place the cutting guide on top of your roll to create even slices
- With a teaspoon, spread some Tobiko on the roll.
- Now you can align your sushi in the shape of a dragon. Be creative! You can use practically anything to create tiny dragon eyes and antennas for your roll.
- Best served with teriyaki sauce on top, and soy sauce on the side.
How to Make Sushi http://sushiquik.com/