Sea Dragon Roll Recipe
Hamachi, spicy tuna, asparagus, ponzu, crispy shallots-garlic chili sauce & scallions
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Ingredients
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Sushi Rice
Main Ingredients
Sauces
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
Combine the rinsed sushi rice and water in a rice cooker. Cook according to the rice cooker's instructions. Once done, let it sit covered for 10 minutes.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Transfer the rice to a large bowl and gently fold in the vinegar mixture while fanning the rice to cool it down.
Prepare Main Ingredients
- 4
Prepare Hamachi
Slice the hamachi into thin strips, approximately 1/4 inch thick.
- 5
Prepare Spicy Tuna Mix
If not pre-made, mix diced raw tuna with a spicy mayo made from mayonnaise, Sriracha, and a dash of sesame oil.
- 6
Blanch Asparagus
Bring a small pot of water to a boil. Add asparagus and blanch for about 2 minutes until bright green. Immediately transfer to an ice bath to stop cooking, then drain.
- 7
Chop Scallions
Thinly slice the scallions to use as a garnish.
Assemble Sea Dragon Roll
- 8
Prepare Sushi Mat
Lay out a bamboo sushi mat and place a sheet of nori (seaweed) on top, shiny side down.
- 9
Add Sushi Rice
Wet your hands to prevent sticking, and take a handful of sushi rice, spreading it evenly over the nori, leaving about 1 inch at the top edge.
- 10
Layer Ingredients
In the center of the rice, layer the sliced hamachi, spicy tuna mix, blanched asparagus, and sprinkle crispy shallots on top.
- 11
Roll the Sushi
Using the sushi mat, carefully roll the sushi away from you, tucking the filling in tightly as you go. Seal the edge with a bit of water.
- 12
Slice and Serve
Using a sharp knife, slice the roll into 6-8 pieces. Drizzle with ponzu sauce and garlic chili sauce. Garnish with scallions before serving.