Red Dragon Roll Recipe

Rinse and cook rice

Rinse 2 cups short-grain sushi rice under cold water until the water runs nearly clear. Drain and transfer to a rice cooker or pot. Add 2.2 cups water. Cook according to rice cooker instructions or bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, combine 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp fine sea salt in a small bowl and stir until dissolved. Transfer hot cooked rice to a large shallow bowl (preferably wooden). Gently fold seasoning into rice with a cutting motion using a rice paddle or spatula to avoid mashing grains. Fan the rice while folding to cool it to slightly above room temperature (about 20–25°C / 68–77°F). Keep covered with a damp towel to prevent drying.

Prepare filling components before assembling rolls. Shred or flake 8 oz imitation or cooked crab and toss with 2 tbs Japanese mayonnaise and 0.5 tsp sesame oil; set aside. Slice avocado into 1/8–1/4" strips (reserve 1 avocado worth of thin slices for topping). Julienne 1/2 cup cucumber. Sheet out 4 nori sheets and have your bamboo mat wrapped in plastic ready.

Make the spicy tuna: finely dice 6 oz sushi-grade tuna and place in a bowl. Add 2 tbs mayonnaise, 1 tsp sriracha (adjust to heat preference), 0.5 tsp sesame oil and 1 tbsp finely chopped scallion. Mix gently to combine. Thinly slice half a jalapeño for garnish and optional heat on top of finished roll.

Assemble inside-out rolls (uramaki)

Place a plastic-wrapped bamboo mat on the counter. Put one nori sheet shiny-side down on the mat. Wet your hands with a mixture of water and a little rice vinegar to prevent sticking. Spread a thin, even layer of sushi rice over the nori, covering the entire surface (about 3/16–1/4 inch thick). Sprinkle a light pinch of sesame seeds over the rice if desired. Carefully flip the nori and rice so the nori side is up on the plastic (rice now faces down).

On the nori (now facing up), place about 2 oz of the crab-mayo mixture horizontally across the center. Top with a few cucumber julienne and avocado strips (reserve the thin avocado slices for topping). Using the mat, roll the nori away from you, tucking the filling and forming a tight cylinder. Apply gentle, even pressure to shape the roll. Repeat to make the remaining rolls (you should get about 4 rolls total).

Top with spicy tuna (dragon)

Place the rolls seam-side down. Using a sharp wet knife, cut each roll in half, then into 6–8 even pieces (dampen and wipe knife between cuts). Arrange pieces cut-side down on a board. Spoon or pipe a small mound of the spicy tuna mixture onto the top of each piece to form the 'dragon' topping.

Drizzle 3 tbs unagi (eel) sauce or sweet soy glaze over the rolls and the tuna. Scatter 1 tsp black/white sesame seeds and place a thin slice of avocado across the top of several pieces for the dragon-scale look. Garnish with thin jalapeño slices as desired and serve with soy sauce, pickled ginger and wasabi on the side.

Serve

Arrange pieces on a platter and serve immediately. Leftover rolls can be stored tightly wrapped in plastic in the refrigerator for up to 8 hours, but texture is best fresh.