Dragon Roll Recipe

Rinse and cook rice

Rinse 2 cups short-grain sushi rice under cold water until the rinse runs mostly clear. Drain and place rice and 2.25 cups water into a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then reduce to low and simmer covered for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While the rice cooks, combine 4 tbsp rice vinegar, 2 tbsp sugar, and 1 tsp salt in a small saucepan over low heat. Stir until sugar and salt dissolve; do not boil. Transfer cooked rice to a large shallow bowl. Gently fold the vinegar mixture into the hot rice with a wooden paddle or spatula in cutting motions to avoid crushing grains. Fan rice while folding to cool to body temperature (about 10–15 minutes). Cover with a damp towel to keep moist.

Prepare eel and cucumber

If using pre-grilled unagi, warm it briefly under a broiler or in a pan for 1–2 minutes and brush 1–2 tbsp unagi sauce over the top to glaze. Slice into long 1/2-inch wide strips. Peel and seed the cucumber if desired, then cut into similar long batons about 1/4–1/2 inch thick.

Taste and adjust

If eel or cucumber pieces are larger than the nori width, trim to fit. Have the remaining 1–2 tbsp unagi sauce ready for finishing.

Prepare avocado

Halve and pit the avocado. Slice thinly lengthwise to yield pliable slices for fanning on the roll exterior. To prevent browning, you can brush slices lightly with a little lemon juice (optional).

Prepare nori and mat

Place a bamboo sushi mat on a work surface and cover it with plastic wrap to prevent rice sticking. Place 1 full nori sheet shiny side down on the plastic-wrapped mat.

Spread rice on nori

Wet your hands with water (and a little rice vinegar to reduce stickiness). Take about half of the prepared sushi rice (about 1 cup) and evenly distribute it over the nori sheet, pressing gently to form a 1/4-inch thick layer that covers the entire sheet. Leave the top 1/2 inch of the nori slightly thinner to help the roll seal.

Flip nori and add filling

Carefully flip the nori sheet so the rice side is down against the plastic wrap/mat and the shiny side of the nori is facing up. This makes an inside-out roll (rice on the outside). Near the edge closest to you, place 2–3 strips of grilled eel and a few cucumber batons in a line across the nori about 1 inch from the edge.

Roll tightly

Using the mat, lift the edge of the nori and rice over the filling and roll away from you, pressing gently but firmly to form a tight cylinder. Continue rolling until sealed. Apply even pressure with the mat to shape the roll and compress rice into the nori.

Apply avocado and masago

Place thin avocado slices overlapping along the seam of the roll on top so they cover the exterior when the roll is flipped. Gently press avocado to adhere. Spread 2 tbsp masago evenly over the avocado (or press gently into desired spots). Sprinkle 1 tsp toasted sesame seeds if using. If needed, brush a little unagi sauce on top for shine and flavor.

Flip and trim

Carefully flip the roll so the avocado-covered side faces down and the rice exterior is facing up. Use a very sharp, wet knife to slice the roll into 8 equal pieces. Between cuts, wipe the knife with a damp cloth to keep clean cuts.

Plate and garnish

Arrange the 8 pieces on a serving plate. Garnish with extra masago on top of slices as desired, drizzle a little more unagi sauce over the pieces, and sprinkle with sesame seeds. Serve immediately with soy sauce, pickled ginger, and wasabi on the side.