Black Dragon Roll Recipe
Your basic California roll topped with eel and black tobiko.
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Ingredients
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Sushi Rice
Filling
Topping
Method
Prepare Sushi Rice
- 1
Rinse the Rice
In a fine mesh strainer, rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
Add the rinsed rice and water to a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then reduce heat, cover, and simmer for 20 minutes. Let it sit for 10 minutes after cooking.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold this mixture into the cooked rice using a wooden spatula, being careful not to mash the grains. Allow the rice to cool to room temperature.
Prepare Filling
Assemble the Roll
- 7
Prepare Bamboo Mat
Place a bamboo sushi mat on a flat surface and put a sheet of nori (seaweed) on top, shiny side down.
- 8
Spread Rice
Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.
- 9
- 10
Roll It Up
Using the bamboo mat, carefully lift the edge of the mat closest to you and start rolling it away from you, pressing gently to keep the roll tight. Roll until you reach the exposed edge of the nori, moistening it with a little water to seal the roll.
Add Toppings
- 11
Top with Eel
Slice the roll into 6-8 pieces and arrange on a plate. Place a slice of eel on top of each piece.
- 12
Garnish
Sprinkle black tobiko over the eel-topped rolls. Serve with soy sauce, wasabi, and pickled ginger on the side.
