Dragon Roll Recipe
Eel and cucumber topped with avocado and eel sauce.
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Ingredients
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Sushi Rice
Roll Fillings
Additional Ingredients
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine mesh sieve and rinse under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a medium pot, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 18-20 minutes or until the water is absorbed.
- 3
Season the Rice
In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, remove it from heat, let it sit covered for 10 minutes, then fluff the rice and gradually fold in the vinegar mixture. Allow the rice to cool to room temperature.
Assemble the Roll
- 4
Prepare the Bamboo Mat
Place a bamboo sushi mat on a clean surface and lay a piece of plastic wrap over it.
- 5
Add Nori and Rice
Place one nori sheet, shiny side down, on the plastic wrap. Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
- 6
- 7
Roll the Sushi
Using the bamboo mat, carefully lift the edge of the mat closest to you and start rolling away from you, pressing gently to form a tight roll. Once rolled, use the mat to shape the roll into a cylinder.
- 8
Slice the Roll
Using a sharp knife, wet the blade to prevent sticking, and slice the roll into 6-8 pieces.
Serve the Roll
- 9
Garnish and Serve
Drizzle eel sauce over the sliced rolls, sprinkle with toasted sesame seeds, and serve with soy sauce on the side.
