Green Dragon Roll Recipe

Rinse the rice under cold water until the water runs almost clear to remove excess starch. Drain and let sit 10 minutes.

Combine rinsed rice and 2.2 cups water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, cover, reduce heat to low and simmer 15 minutes. Remove from heat and rest, covered, 10 minutes.

While rice cooks, warm rice vinegar, sugar and salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Let cool to room temperature.

Transfer cooked rice to a shallow wooden or nonreactive bowl. Pour seasoned vinegar over rice and gently fold with a wooden paddle or spatula using cutting and folding motions to avoid smashing grains. Fan rice (or let sit uncovered) until slightly warm/room temperature, about 10–15 minutes.

Pat shrimp dry with paper towels. Make 3 shallow lengthwise cuts on the underside of each shrimp (do not cut through) to prevent curling. Lightly dust shrimp with 1/4 cup flour and shake off excess.

Heat vegetable oil in a deep pot to 350°F (175°C). Maintain temperature with a thermometer during frying.

Prepare tempura batter: in a bowl combine tempura mix with cold sparkling water and mix very lightly; batter should be lumpy and cold. Do not overmix.

Dip each shrimp into batter, letting excess drip off, then carefully lower into hot oil. Fry in batches for 2–3 minutes until golden and crisp. Drain on a wire rack or paper towel-lined baking sheet and sprinkle lightly with 1/2 tsp salt. Keep warm in a low oven (200°F/95°C) if making ahead.

Prepare fillings: cut crab sticks lengthwise into halves or thirds so they lie flat. Slice cucumber into long thin batons (julienne).

Place a bamboo sushi mat on a work surface and cover it with plastic wrap to prevent sticking. Place one nori sheet shiny side down on the mat.

With wet hands (to prevent sticking), spread about half of the sushi rice evenly over the entire nori sheet in a thin layer (about 1/4–1/2 inch thick). For inside-out style (rice on outside), spread rice, then carefully flip the nori so rice is facing down on the plastic-covered mat and the nori is up. If you prefer maki (nori outside), leave as-is.

If making inside-out roll: sprinkle a thin layer of toasted panko over the rice (optional) for texture. Place the nori (rice side down) on the mat so the nori is facing up toward you. Lay 3–4 tempura shrimp in a horizontal line across the center of the nori (tails pointing slightly left/right as preferred), then place crab stick pieces and a few cucumber batons alongside the shrimp. Brush a little wasabi mayonnaise along the filling if desired.

Using the bamboo mat, lift the edge nearest you and roll firmly but gently over the filling to form a tight cylinder. Squeeze along the roll while pulling the mat away to tighten. Roll until sealed; use a little water on the far edge of the nori to help seal.

Repeat with second nori sheet and remaining ingredients to make two rolls.

Slice avocado: halve and pit avocados, remove skin, and slice thinly lengthwise. Fan avocado slices and arrange them overlapping across the top of each roll so the entire top is covered.

Place each rolled sushi seam-side down on a cutting board. With a very sharp, wet knife, slice each roll into 8 equal pieces. Wipe the knife clean and wet between cuts to keep slices neat.

Drizzle unagi sauce (eel sauce) across the top of the sliced rolls. Optionally add a small dollop of wasabi mayo on each piece. Sprinkle toasted sesame seeds and the optional toasted panko crumbs for extra crunch.

Serve arranged on a platter with soy sauce, pickled ginger and extra wasabi on the side.