Jul 14 2026
Restaurants›Ichiban Hibachi & Sushi›Dragon Roll Recipe

Dragon Roll Recipe

Inspired by Ichiban Hibachi & Sushi
Time1h
Serves2

Make Dragon Roll Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sushi Rice

Fillings

Toppings

Nori

Method

Prepare Sushi Rice

  1. 1

    Rinse and Cook

    Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions.

  2. 2

    Season Rice

    Once the rice is cooked, transfer it to a large bowl. In a separate bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the rice and gently fold it in using a spatula. Allow the rice to cool to room temperature.

Prepare Fillings

  1. 3

    Cut Vegetables

    Slice the cucumber and avocado into thin strips. Set aside.

  2. 4

    Prepare Tempura Shrimp

    If using frozen tempura shrimp, cook them according to package instructions and let them cool slightly.

  3. 5

    Prepare Cream Cheese

    Soften the cream cheese to room temperature for easier spreading.

Assemble the Roll

  1. 6

    Lay Nori

    Place a nori sheet shiny side down on a bamboo sushi mat.

  2. 7

    Add Sushi Rice

    Wet your hands to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.

  3. 8

    Add Fillings

    In the center of the rice, place the tempura shrimp, cucumber, avocado, and cream cheese.

  4. 9

    Roll the Sushi

    Using the bamboo mat, lift the edge closest to you and begin to roll it away from you, pressing gently but firmly. Roll until the filling is sealed inside, using a little water on the edge of the nori to seal it.

Add Toppings

  1. 10

    Slice and Decorate

    Slice the roll into 8 pieces using a sharp knife. Place slices on a serving plate and top with avocado slices, drizzle with eel sauce and sriracha, and sprinkle sesame seeds on top.

  2. 11

    Serve

    Serve with extra eel sauce and wasabi on the side.

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