Dragon Roll Recipe

Rinse and Cook Rice

Rinse 2 cups Japanese short-grain rice under cold water until the water runs nearly clear (3–4 rinses). Drain and place rice in a rice cooker or pot with 2.2 cups water. Cook according to rice cooker instructions or bring to a boil, cover, reduce to low, and simmer 15 minutes. Let rest covered for 10 minutes off heat.

Season Rice

While rice cooks, warm 3 tbs rice vinegar, 2 tsp sugar, and 1 tsp salt in a small pan just until dissolved. Transfer cooked rice to a large nonreactive bowl, gently fold in the vinegar mixture with a paddle or wooden spoon using cutting and fanning motions to cool the rice to body temperature. Cover with a damp towel until use.

Prepare shrimp: if using raw sushi-grade shrimp, poach (or steam) for 1–2 minutes until opaque, then immediately chill in an ice bath and dry. If using pre-cooked shrimp, ensure they are thawed and patted dry. Halve lengthwise if large.

Prepare crab: shred or slice 8 imitation crab sticks and toss with 1–2 tbs Japanese mayonnaise to create a crab salad filling. Add a little sriracha if you want spicy crab (optional).

Julienne 1/2 cucumber (remove seeds) into thin matchsticks. Peel and thinly slice 2 avocados; set one avocado to use for toppings (sliced) and the other to slice for inside the roll if desired. Keep avocado slices lightly brushed with lemon or rice vinegar if not using right away to prevent browning.

Place a bamboo mat on your work surface and cover with plastic wrap. Place one full nori sheet shiny side down on the mat. Wet your hands with water mixed with a little rice vinegar to prevent sticking.

Spread about 3/4 cup of seasoned sushi rice evenly over the entire nori sheet, pressing gently. Leave a 1/2-inch strip at the top edge of the nori free of rice (this will help seal).

Sprinkle a thin layer of toasted sesame seeds and a small amount (1 tbs) of tempura flakes across the rice if using. Carefully flip the nori sheet so rice is facing down on the mat and the bare nori is facing up (this creates an inside-out roll).

Near the bottom edge of the nori (closest to you), place a strip of cucumber, a line of crab salad, and 2 shrimp (or shrimp pieces) lengthwise. Add a thin smear of Japanese mayonnaise or a dab of wasabi if desired.

Lift the mat edge, and using the mat to guide (not press too hard), roll the nori over the fillings to form a tight cylinder. Press firmly but gently while rolling to seal. Use the bare nori strip at the top to finish the seam (moisten if necessary). Repeat to make 3 more rolls.

Place the roll seam-side down on the cutting board. Using a very sharp knife moistened with water and wiped between cuts, slice each roll into 8 equal pieces (for 32 total pieces if making 4 rolls). For a traditional dragon look, overlap thin avocado slices over the top of the roll pieces: fan slices across the length of each roll, pressing lightly so they adhere.

Drizzle 1 tbs eel sauce across each roll, and an additional 1 tbs over the plate for presentation. If desired, mix 2 tbs Japanese mayonnaise with 1 tsp sriracha and dot/spread on top, then drizzle more eel sauce for contrast. Sprinkle toasted sesame seeds and tempura flakes over the top for crunch.

Garnish with pickled ginger and serve with soy sauce and wasabi on the side.