Dragon Roll Recipe
Eel, cucumber, and avocado topped with avocado and eel sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sushi Rice
Sushi Fillings
Toppings
Garnish
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine sieve and rinse under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed sushi rice and water. Cook according to the rice cooker's instructions or bring to a boil, then reduce to low and cover for 18 minutes. Let it sit for 10 minutes after cooking.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt. Gently fold this mixture into the warm rice. Allow it to cool to room temperature.
Assemble the Dragon Roll
- 4
Prepare the Nori
Lay a sheet of nori, shiny side down, on a bamboo sushi mat.
- 5
Spread the Rice
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, roll the sushi away from you, applying gentle pressure to create a tight roll. Seal the edge with a little water.
- 8
Prepare the Topping
Slice the remaining avocado and eel into thin slices.
- 9
Add Toppings
Place the slices of avocado and eel on top of the roll. Drizzle with eel sauce and sprinkle with sesame seeds.
Serve
- 10
Slice the Roll
Using a sharp, wet knife, slice the roll into 8 pieces.
- 11
Garnish and Serve
Serve the Dragon Roll with wasabi and pickled ginger on the side.