Masago Dragon Roll Recipe

Rinse the short-grain rice under cold water in a fine-mesh sieve, swirling and draining until the water runs nearly clear (about 3–4 minutes). This removes surface starch for proper texture.

Combine rinsed rice and 1.75 cups water in a rice cooker or a heavy-bottomed pot. If using a pot: bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

While rice rests, warm rice vinegar, sugar, and salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Alternatively, microwave briefly and stir until dissolved.

Transfer cooked rice to a large wooden or plastic bowl. Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting and fanning motions to cool the rice to near room temperature (fanning helps give shine). Keep covered with a damp towel until ready to use so rice does not dry out.

Toss shredded crab with 1 tablespoon Japanese mayo in a small bowl to lightly bind; season with a pinch of salt. Set aside.

Cut tuna into long thin strips roughly 1/4" thick and length matched to nori. If using raw tuna, keep chilled until assembly.

Peel, pit and slice avocado into long thin slices. Keep them from browning by arranging only right before assembly or brushing very lightly with lemon juice if desired.

Mix masago with the remaining 1 tablespoon mayo to make a glossy masago dressing. Reserve about 1 tablespoon of plain masago for finishing if you prefer visible roe texture.

Place plastic-wrapped bamboo mat on work surface. Lay one nori sheet on the mat with the shiny side down (rough side up). Wet your hands with water mixed with a little rice vinegar to prevent sticking.

Spread approximately 3/4 cup of sushi rice evenly over the nori, leaving a 1/2" bare strip along the top edge to seal the roll. Press rice gently to an even layer (do not compress).

Flip the nori so the rice side is down on the plastic wrap (making an inside-out roll). Place a row of tuna strips across the center of the nori (now rice will be outside) or, if you prefer inside filling, keep rice inside and place tuna on rice — traditional dragon roll is avocado/masago on top and eel/tuna inside; choose consistent orientation for all rolls.

Along the length of the tuna, add a line of crab mixture and a thin row of cucumber julienne.

Using the mat, lift the near edge and roll tightly but gently away from you, pressing to form a compact roll. Seal the top edge of nori with a little water. Repeat to make 3–4 rolls (you should have 4 nori sheets total).

If you flipped the roll to have rice outside, place 5–6 avocado slices along the top of the roll, overlapping like scales. If rice is inside, spread a thin layer of rice on top first and press avocado on rice.

Brush avocado top with a little unagi (eel) sauce, then spoon or pipe the masago-mayo mixture in a thin line along the center of the roll top. Sprinkle the reserved plain masago and toasted sesame seeds over the top for texture and visual pop.

Using a very sharp wet knife, slice each roll into 8 equal pieces: wipe the blade between cuts with a damp cloth to keep slices clean.

Arrange pieces on a serving plate, drizzle additional unagi sauce decoratively, and serve with soy sauce, pickled ginger and optional wasabi.