Dragon Roll Recipe
Eel, cucumber, avocado, topped with avocado
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Ingredients
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Sushi Rice
Sushi Fillings
Topping
Optional Garnishes
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Begin by rinsing the sushi rice under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed rice and 2.5 cups of water. Cook according to your rice cooker instructions or bring to a boil, then reduce to a simmer, cover, and cook for about 20 minutes until tender.
- 3
Season the Rice
Once cooked, remove the rice from heat. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this mixture over the rice and gently fold it in using a wooden spatula. Allow the rice to cool to room temperature.
Prepare the Fillings
- 4
Prepare Eel
If using unagi (eel), ensure it is cooked and cut into thin strips. Set aside.
- 5
Assemble the Dragon Roll
- 6
Lay the Nori
On a bamboo sushi mat, place a sheet of nori (seaweed) shiny side down.
- 7
Spread the Rice
Wet your hands to prevent sticking and take about a handful of sushi rice. Spread it evenly over the nori, leaving about 1 inch at the top edge.
- 8
- 9
Roll it Up
Using the mat, carefully roll the sushi away from you, pressing gently to keep the roll tight. Moisten the edge of the nori with a little water to seal the roll.
- 10
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean edges.
Finish with Topping
- 11
Top with Avocado
Slice the half avocado and arrange it beautifully on top of the cut rolls.
Serve
- 12
Garnish
Serve the Dragon Roll with soy sauce, pickled ginger, and wasabi on the side for dipping.
