43. Dragon Roll Recipe
Inside ; shrimp tempura . Outside ; avocado and eel.
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Ingredients
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For the Sushi Roll
For the Shrimp Tempura
Method
For the Shrimp Tempura
Prepare the Tempura Batter
In a bowl, mix the tempura batter mix with cold water until just combined. Do not overmix; lumps are acceptable.
Heat the Oil
In a deep frying pan, heat vegetable oil to 350°F (175°C).
Fry the Shrimp
Dip each shrimp into the tempura batter, then carefully place them in the hot oil. Fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.
For the Sushi Roll
Cook the Sushi Rice
Rinse 1 cup of sushi rice until the water runs clear. Cook according to package instructions, typically using 1.2 cups of water per cup of rice. Let it cool slightly when done.
Prepare the Avocado
Slice the avocado in half, remove the pit, and scoop out the flesh. Cut it into thin slices.
Assemble the Sushi Roll
Place a bamboo sushi mat on a flat surface. Lay one sheet of nori shiny side down on the mat. Wet your hands and spread 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top.
Add Fillings
Place 4 pieces of shrimp tempura and a few slices of avocado in the center of the rice-covered nori.
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to form a tight roll. Seal the edge of the nori with a little water.
Slice and Serve
Using a sharp knife, slice the roll into 6-8 pieces. Top with slices of eel and serve with soy sauce, wasabi, and pickled ginger on the side.