Green Dragon Lunch Recipe

Cook rice

Rinse 2 cups sushi rice under cold water until the water runs mostly clear (3–5 rinses). Drain. Combine rinsed rice and 2.25 cups water in a pot with a tight-fitting lid. Bring to a boil, then reduce to the lowest heat, cover and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While rice cooks, heat 5 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan over low heat or microwave until sugar dissolves — do not boil. Transfer cooked rice to a large shallow bowl or hangiri if available. Pour seasoning evenly over rice and gently fold with a wooden spatula or rice paddle to combine and cool to near room temperature (fan rice while folding to give a glossy finish). Cover with a damp towel until ready to use.

California roll filling

Shred the crab meat and mix with 2 tsp mayonnaise and 1 tbs toasted sesame seeds. Peel and cut 1 avocado into long strips. Julienne 1/2 cucumber (seeded if desired) into long thin sticks. Set aside.

Spicy salmon filling

Finely dice 8 oz sushi-grade salmon. In a bowl combine chopped salmon with 1.5 tbs sriracha, 2 tbs mayonnaise and 1 tbs sliced scallions. Mix gently and keep chilled until assembly.

Green Dragon filling

If using cooked shrimp tempura or grilled eel, slice into long pieces about the length of a roll (4–5 inches). Thinly slice 2 avocados lengthwise for topping. Julienne 1/2 cucumber. Have unagi sauce ready for glazing.

Prepare nori

Place 1 nori sheet shiny side down on the bamboo mat (optionally cover mat with plastic wrap). With wet fingers, spread about 3/4 cup of prepared sushi rice in an even layer over the nori leaving a 1-inch strip at the far edge free of rice.

Fill & roll

Flip the nori so rice is face-down on the mat (for inside-out style). Place half the crab mixture, avocado strips and cucumber juliennes in a line across the center of the nori.

Lift the near edge of the mat and roll firmly but gently away from you to form a tight cylinder. Use the mat to shape. Sprinkle the outside with a little extra toasted sesame seeds if desired. Repeat with second nori sheet to make the second roll.

Slice

Using a sharp wet knife, slice each roll into 6–8 pieces, wiping the knife clean between cuts for neat slices.

Prepare nori and rice

Lay 1 nori sheet shiny side down. With wet hands, spread about 3/4 cup sushi rice across the nori leaving a 1-inch bare margin at the far edge.

Fill

Place half the spicy salmon mixture in a horizontal line across the center of the rice. Optionally add a thin cucumber strip for crunch.

Roll & Slice

Using the mat, roll away from you to form a tight roll. Repeat for the second roll. Slice each roll into 6–8 pieces with a wet sharp knife, cleaning between cuts.

Make inside roll base

For inside-out style (rice out) place 1 nori sheet on the mat, spread 3/4 cup rice leaving 1-inch margin, flip so rice faces down on plastic-wrapped mat. Place eel or shrimp tempura pieces and cucumber juliennes in the center then roll tightly into a cylinder.

Top with avocado

Place thin avocado slices overlapping like scales on top of the roll (covering the seam). Use the bamboo mat to press slices gently so they adhere. Trim excess avocado if necessary.

Glaze & Slice

Brush unagi sauce over the avocado-topped roll. If using eel, you can briefly torch the avocado surface for a slight char (optional). Repeat to make the second roll. Slice each roll into 6–8 pieces with a wet knife.

Plating

Arrange California roll pieces, spicy salmon roll pieces and green dragon roll pieces on a platter. Serve with pickled ginger, wasabi and soy sauce on the side. Provide chopsticks and enjoy.

Storage & safety

Leftover rice can be refrigerated up to 24 hours. Consume raw fish (spicy salmon) within same day and only if sushi-grade; otherwise use cooked alternatives.