Red Dragon Roll Recipe

Rinse 2 cups short-grain sushi rice under cold water until the rinse runs clear to remove excess starch.

Combine rinsed rice and 2.25 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 18 minutes, then let rest 10 minutes off heat.

While rice cooks, warm 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp kosher salt in a small saucepan over low heat or microwave briefly, stirring until sugar and salt dissolve. Do not boil.

Transfer cooked rice to a large shallow wooden or glass bowl. Gently fold in the seasoned vinegar with a wooden spatula, fanning the rice to cool to near room temperature. Cover with a damp cloth to keep moist.

Prepare shrimp: make 3 shallow slits on the belly side of each shrimp to prevent curling, pat dry with paper towels, and lightly sprinkle with 1/2 tsp salt.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Use a thermometer to maintain temperature for even frying.

For batter: combine 1 cup all-purpose flour and 2 tbs cornstarch in a bowl. In a separate bowl whisk 1 beaten egg with 3 tbs ice-cold sparkling water. Gently fold wet into dry. Do not overmix; batter should be slightly lumpy and cold.

Dust shrimp lightly with flour, dip into tempura batter and carefully lower into hot oil. Fry 2–3 shrimp at a time until golden and crisp, about 2–3 minutes. Remove to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (200°F/95°C) if needed.

Slice 6 oz sushi-grade tuna into small 1/4–1/2 inch dice for topping.

In a small bowl, mix diced tuna with 1 tbs mayonnaise, 0.5 tsp sriracha (optional), 1 tsp soy sauce, 0.5 tsp sesame oil and 1 tbs thinly sliced green onion. Taste and adjust seasoning. Refrigerate briefly while assembling rolls.

Prepare fillings: cut avocado into thin slices, julienne 1/2 cucumber, and halve 6 crab sticks lengthwise.

Lay a bamboo mat on a work surface and cover with plastic wrap. Place one nori sheet shiny side down on the plastic wrap.

Wet your hands with a mixture of water and a little rice vinegar to prevent sticking. Spread about half of the prepared sushi rice evenly over the nori in a thin layer, leaving a 1-inch strip at the far edge uncovered.

Sprinkle 1/2 tsp sesame seeds over the rice if using. Carefully flip the nori sheet so the rice faces down on the plastic wrap (inside-out roll).

On the exposed nori (now facing up), place 3 tempura shrimp lengthwise centered, then lay 3 halved crab sticks alongside the shrimp, add a line of cucumber julienne and a few avocado slices. Leave about 1 inch at the top to seal.

Using the bamboo mat, roll away from you, tucking the filling tightly and pressing evenly to form a compact roll. Press seam to seal with a little water.

Repeat with the second nori sheet to make a second roll (you should have two rolls total).

Place rolls seam-side down. Using a very sharp, wet knife, trim the ends and slice each roll into 8 pieces (clean and re-wet the knife between cuts for clean slices).

Top with Tuna (Red Dragon Finish)

Spoon or gently press the marinated tuna mixture on top of each sushi piece, covering the rice/avocado surface. Use about 3 oz tuna mixture per roll (roughly 1 tsp–1 tbsp per piece depending on preference).

Optional: torch the tuna lightly for a slightly seared finish (use a kitchen blowtorch) or serve raw. Garnish with extra sliced green onion, a drizzle of spicy mayo or eel sauce if desired.

Arrange sushi pieces on a plate. Serve with soy sauce, wasabi and pickled ginger on the side.

Consume immediately for best texture; tempura will soften if left too long.