Black Dragon Roll Recipe

Rinse and Cook Rice

Rinse 2 cups sushi rice under cold water until the water runs clear (about 4–6 rinses). Drain. Combine rice and 2.2 cups water in a rice cooker or a saucepan. If using a saucepan, bring to a boil, then reduce to low, cover and simmer 18 minutes. Remove from heat and let rest, covered, 10 minutes.

Season Rice

While rice cooks, combine 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan over low heat until sugar dissolves; do not boil. Transfer cooked rice to a large shallow bowl. Gently fold the vinegar mixture into the rice with a wooden spoon or rice paddle until evenly coated and slightly glossy. Fan the rice as you fold to cool to room temperature. Cover with a damp towel to keep moist.

Prepare Shrimp

Pat shrimp dry with paper towels. Make three shallow slits in the underside of each shrimp (toward the tail) to prevent curling. Lightly dust shrimp with 2 tsp cornstarch and shake off excess.

Make Batter and Fry

In a bowl, mix 1 cup tempura batter mix with about 3 tbs ice cold sparkling water—stir briefly; batter should be lumpy and cold. Heat vegetable oil in a heavy pot or deep fryer to 350°F (175°C). Dip each shrimp into batter, letting excess drip off, then carefully lower into hot oil. Fry in batches 2–3 minutes until golden and crisp. Remove to a wire rack or paper towel-lined tray to drain. Keep warm.

Prepare Fillings and Nori

Lay a bamboo mat on a work surface and cover with plastic wrap. Place one nori sheet shiny-side down on the plastic. Wet your hands with a water-and-few-drops-of-vinegar mixture to prevent sticking. Spread about 3/4 cup of sushi rice in an even layer over the nori leaving a 1-in (2.5 cm) strip at the far edge uncovered.

Assemble Inside

Across the near third of the rice (closest to you), place two pieces of tempura shrimp (tail slightly over edge), two halved crab sticks, and a few thin cucumber strips. If using, add a thin line of wasabi. Keep fillings centered and not overstuffed.

Roll

Lift the edge of the mat and roll away from you, tucking the filling tightly and using the mat to shape a firm cylinder. Press gently but firmly to seal. Repeat to make 4 rolls (using remaining nori, rice, and fillings).

Top with Avocado

Place thin avocado slices lengthwise over the top of each roll to cover (2–3 slices per roll). To adhere, brush a little unagi sauce on the avocado surface or gently press slices into the rice so they stick.

Add Eel

Warm the prepared BBQ eel slices briefly in a microwave (10–15 seconds) or a hot skillet just until pliable. Lay eel slices over the avocado-topped rolls. Using a sharp, wet knife, cut each roll into 6–8 even pieces (wet the blade between cuts to prevent sticking).

Sauce and Garnish

Brush each piece with additional unagi (eel) sauce (about 1 tbs per roll total) and drizzle 4 tbs across the finished rolls as desired. Sprinkle toasted sesame seeds over the top and serve with pickled ginger and soy sauce for dipping.

Arrange pieces on a platter and serve immediately while tempura is still crisp. Provide soy sauce and extra unagi sauce at the table. Leftover rice should be refrigerated and used within one day.