Black Dragon Lunch Recipe

Rinse and cook rice

Rinse 2 cups short-grain sushi rice under cold water until the water runs mostly clear (3–4 rinses). Drain. Combine rinsed rice and 2.25 cups water in a rice cooker or pot. If using a pot, bring to a boil, reduce to low, cover and simmer 18 minutes. Remove from heat and rest, covered, 10 minutes.

Season rice

While rice cooks, warm 5 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan just until sugar dissolves (do not boil). Transfer cooked rice to a large shallow bowl. Gently fold the vinegar mixture into the rice with a rice paddle or spatula while fanning to cool quickly. Aim for glossy, slightly sticky rice. Cover with a damp towel and keep at room temperature while assembling (do not refrigerate).

Crab mixtures

For the Black Dragon and California rolls, shred 8 oz imitation crab (or real crab) in a bowl. Mix 2 tbs mayonnaise into 8 oz portion intended for Black Dragon and 1 tbs mayonnaise into the portion for California if using. Season lightly with a pinch of salt. Keep chilled until use.

Spicy salmon mix

Finely dice 8 oz sushi-grade salmon. In a bowl, combine salmon with 1.5 tbs mayonnaise, 1.5 tbs sriracha, and 2 tbs thinly sliced green onions. Taste and adjust heat. Keep chilled until assembly.

Slice vegetables and eel

Julienne all cucumbers (about 3 cucumbers total across rolls). Slice 2 avocados thinly and brush lightly with a drop of lemon if desired to slow browning. Slice the unagi or teriyaki-glazed fish into long strips approximately 1/2" wide for topping the Black Dragon roll.

Use a bamboo mat wrapped in plastic wrap to prevent rice sticking. Keep a small bowl of water and a clean wet towel nearby to wet your hands and knife between cuts. Work with one nori sheet at a time and spread rice thinly for inside-out rolls if specified. The recipes below assume 8-piece maki per roll (cut each roll into 8).

Prepare nori and rice

Place bamboo mat upside down. Lay 1 sheet of nori on the mat (shiny side down). Wet your hands and spread about 3/4 cup seasoned rice evenly over the nori leaving a 1/2" border at the top. Press rice gently to adhere.

Flip and add fillings

Sprinkle 1 tbs sesame seeds over the rice. Carefully flip the nori so rice faces down on the mat and nori side faces up. Place 2 oz shredded crab, 2–3 strips of cucumber and 1/4 sliced avocado lengthwise across the middle of the nori.

Roll and finish

Lift the mat edge closest to you and roll away, pressing firmly but gently to form a tight cylinder. Use the mat to shape the roll, then remove and set seam-side down. Repeat for remaining rolls. Let rest 2 minutes. With a sharp wet knife, cut each roll into 8 pieces, wiping the knife between cuts.

Assemble spicy roll

Lay 1 nori sheet on the mat. Spread ~3/4 cup rice evenly over nori leaving top 1/2" border. Flip rice side down. Place 2 oz spicy salmon mixture and julienned cucumber lengthwise on the nori. Roll tightly with the mat and set seam-side down.

Cut

Let the roll rest 1–2 minutes, then with a wet sharp knife slice into 8 pieces. Serve with soy, wasabi and pickled ginger.

Assemble inside roll

For each Black Dragon roll: place 1 nori sheet on the mat, spread ~3/4 cup rice leaving 1/2" border. Flip so rice faces down. Place about 2 oz of the crab-mayo mixture and a few cucumber julienne pieces lengthwise on the nori. Roll tightly and set seam-side down.

Top with avocado

Arrange thin avocado slices over the top of the roll to cover it completely (two avocados will cover 4 rolls). Use the mat to press the avocado gently so it adheres to the rice. Slice the roll into 8 pieces with a wet sharp knife.

Finish with eel and sauce

Place a strip of grilled eel (or teriyaki-glazed fish) over each cut piece, or alternatively arrange eel strips across the top of the whole roll before slicing. Drizzle 1–1.5 tbs eel sauce per roll (about 6 tbs total for 4 rolls) over the top. Optionally garnish with a light sprinkle of toasted sesame seeds.

Arrange pieces from Black Dragon, California and Spicy Salmon rolls on a platter. Garnish with pickled ginger and wasabi. Serve soy sauce on the side. Consume within 1–2 hours for best texture (keep chilled if waiting).