Dragon Ball Recipe
(2pcs) spicy kani, avocado, Spicy mayo and eel sauce
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Ingredients
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Roll Filling & Topping (makes 2 pcs roll)
Spicy Mayo
Eel Sauce (Unagi Sauce)
Garnish & Tools
Method
Roll Filling & Assembly
Prepare kani filling
In a small bowl, combine shredded kani (80 g) with 2 tbs Japanese mayonnaise and 1 tsp sriracha. Mix until evenly coated and adjust spice to taste. This will be the spicy kani filling.
Prepare avocado
Peel and thinly slice half an avocado crosswise into 4–6 thin slices. Lightly brush with a few drops of rice vinegar if desired to prevent browning.
Prepare rice and nori
Place about 1 cup of warm seasoned sushi rice in a bowl so it’s easy to work with. Lay out 0.5 nori sheet (half sheet) shiny-side down on a bamboo mat covered with plastic wrap. Wet your hands to prevent sticking and spread the rice evenly over the nori, leaving a 1 cm (½ in) margin at the far edge.
Assemble roll
Arrange the spicy kani mixture in a line across the rice about 1–2 cm from the near edge. Top the kani with the sliced avocado (fanned slightly if you like). Sprinkle 0.5 tsp toasted sesame seeds over the avocado.
Roll tightly
Using the bamboo mat (with plastic wrap), lift the near edge and roll firmly away from you, compressing the filling into a tight cylinder. Seal the exposed nori margin with a dab of water. Let rest seam-side down for 1 minute to set.
Slice the roll
With a very sharp, wet knife, slice the roll into 2 pieces (or 6–8 pieces if you prefer bite-size); for this recipe keep as 2 pieces per the menu item. Wipe the knife between cuts to keep clean slices.
Sauces
Make spicy mayo
In a small bowl, whisk together 2 tbs Japanese mayonnaise, 1 tsp sriracha, 0.5 tsp rice vinegar and 0.25 tsp sesame oil until smooth. Taste and adjust heat or acidity as desired. Transfer to a squeeze bottle or spoon for drizzling.
Make eel sauce
Combine 2 tbs soy sauce, 1 tbs mirin and 1 tsp brown sugar in a small saucepan over low heat. Stir until the sugar dissolves and the mixture reduces slightly (2–3 minutes). Remove from heat and cool; it will thicken as it cools. If thicker glaze is desired, simmer a little longer, stirring constantly.
Finish plating
Place the two roll pieces on a plate. Drizzle spicy mayo across the top in a decorative pattern. Spoon or drizzle eel sauce in a thin line or dot pattern over and around the rolls. Optionally add pickled ginger and a small dab of wasabi at the side.