Dragon Roll Recipe

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
  1. 2 cups sushi rice.
  2. 2-3 nori sheets
  3. 1 Avocado
  4. 1 Cucumber (long and even)
  5. 50gr Tobiko (flying fish roe)
  6. 50gr BBQed eel (sushi grade).
  7. 10 medium size shrimps (sushi grade).
For the tempura batter
  1. 100g flour
  2. 1 egg
  3. 1 cup cold water
  4. 1 tsp baking soda
  5. 2 tbsp corn starch
  6. Oil for deep frying
  7. *This yields one cup or 200cc of tempura batter
Making the tempura
  1. Mix the flour, baking soda, and corn starch together, and sift.
  2. Crack open and beat the egg into a bowl, and then mix in the cold water
  3. 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.
  4. 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
  5. Dip the shrimps one at a time in the tempura batter and deep fry for 30 seconds.
Making the Dragon Roll
  1. Take the cucumber and create long slices
  2. Cut the avocado in half, and cut into long strips
  3. Take the other avocado half and cut into half again to make quarters. Make thin slices with both
  4. Make long slices of the barbecued eel (enough to go across the roll)
  5. Take half a nori sheet and place it on the white mat
  6. With the rice paddle, spread an even layer of sushi rice to cover the nori.
  7. Flip the base over on the white mat so the nori is facing upwards
  8. Line up the avocado strips, cucumber sticks, and eel along the nori
  9. 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.
  10. Take another shrimp to fill the other side. If it’s too long, cut to fill the right size
  11. With the white mat, roll your sushi to make an inside-out roll
  12. Assemble the avocado slices on top of your inside-out roll to make them look like dragon scales
  13. Place the cutting guide on top of your roll to create even slices
  14. With a teaspoon, spread some Tobiko on the roll.
  15. 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.
  1. Best served with teriyaki sauce on top, and soy sauce on the side.
  2. Enjoy!
How to Make Sushi http://sushiquik.com/