Dragon Roll Recipe ( ドラゴンロール 寿司 )

Photo: Sara Harris

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TRADITIONAL JAPANESE RECIPE: The Dragon Roll is probably one of my favourite sushi. Not because of the ingredients... as you might know i'm not a fan of Avocados, but because it looks awesome.

I enjoy the crunchyness of shrimp tempura inside the dragon roll. And because there is no raw fish inside, it is simply not required for this recipe, children and pregnant women can enjoy this sushi roll too.

With the Dragon Sushi roll recipe, the most difficult part is to find the perfectly ripe avocado. To choose the perfect avocado for immediate use, look for avocados which skin is darker in color. Then gently squeeze the fruit in the palm of your hand. If the avocado yields to firm gentle pressure, it’s ready-to-eat. If the avocado does not yield to gentle pressure, it is considered still “firm” and will be ripe in a couple of days. If the avocado feels mushy or very soft to the touch it may be very ripe to overripe.

 

 

 

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Skill Level:	Time: 1 Hour
Price:	Serves: 4 People

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Cut Cucumber lengthwise into thin strips.

 

02 - Cut the Avocado in half lengthwise around the seed and slice the Avocado widthwise.

 

03 - Gently press the Avocado slices with your fingers and then keep pressing gently and evenly with the side of knife until the length of Avocado is about the length of Sushi Roll ( length of Nori Seaweed ).

 

 

 

 

 

 

04 - Squeeze half Lemon over the Avocado to prevent from changing color.

 

05 - Wrap the bamboo mat with plastic wrap and place half of the Nori Sheet. Dip your hands in Tezu ( Vinegar Water ) and spread the Rice over the Nori Sheet.

 

How to Roll Sushi

 

06 - Turn it over and put the Shrimp Tempura, Cucumber strips, and Tobiko at the bottom end of the Nori Sheet.

 

07 - From the bottom end, start rolling Nori Sheet over the filling tightly and firmly with bamboo mat until the bottom end reaches the Nori Sheet. Lift the bamboo mat and roll over.

 

08 - Using the bamboo mat squeeze the roll in order to make it compact.

 

09 - Place the Avocado on top of the roll, using the knife.

 

10 - Using the wrapped bamboo mat squeeze the roll until the Avocado slices wrap around the Sushi.

 

11 - Remove the plastic wrap.

 

12 - Cut the roll into 8 pieces with knife.
( Clean knife with wet towel after each cut )

 

13 - Put Tobiko on top and Mayo.

Notes:

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- End by sprinkling Black Sesame Seeds ( optional ).

 

- leave one shrimp for each roll with the tail uncut to place sticking out of the dragon roll rear as if it was the dragon's tail.

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Written by: Uncut Recipes

Disclaimer

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