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Dragon Roll
Dragon Roll
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Delicious dragon roll with shrimp tempura, cucumber, and rice, topped with avocado and unagi to create a fun dragon-inspired presentation.
Ingredients:
  • 0.75 cup Japanese sushi-style rice
  • 0.75 cup water
  • 1.3333333730698 tablespoons rice vinegar
  • 1.3333333730698 tablespoons white sugar
  • 2.25 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
Instructions:
  • After thoroughly rinsing the rice until the water runs clear, mix it with water in a saucepan. Bring it to a boil, then lower the heat, cover it, and cook until the rice is tender and the water is absorbed, which should take around 20 minutes.
  • In a small saucepan over low heat, blend rice vinegar, sugar, and salt until the sugar dissolves, about 1 to 2 minutes. Drizzle over the rice and mix until the rice cools and becomes dry.
  • Preheat the oven to 400 degrees F (200 degrees C) and lightly grease a baking sheet with cooking spray.
  • Place the shrimp tempura on the baking sheet.
  • Bake in the preheated oven until perfectly golden and crispy, approximately 6 minutes per side. Remove tails from 4 tempura shrimp.
  • Place plastic wrap over bamboo sushi rolling mat for easy cleanup. Position 1 nori sheet with the shiny side facing down on the plastic wrap. Gently spread 1 cup of rice over the nori using damp fingers, ensuring to leave a 1/3-inch border. Carefully flip the nori so the rice side is against the mat.
  • Lay the imitation crabmeat and cucumber on one edge of the nori sheet. Put 2 tail-off shrimp in the middle and 2 tail-on shrimp at the end with their tails hanging over the edge. Roll the nori tightly around the filling using the mat.
  • Place the beautifully crafted sushi roll onto a stylish serving plate. Artfully arrange fresh avocado and savory unagi slices to generously cover the top and sides of the roll. Using a dampened knife, slice the roll into 8 delectable pieces to reveal the stunning layers. Follow the same creative process with the remaining nori, rice, crabmeat, cucumber, avocado, and unagi to create a second roll.

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