Red Dragon Recipe

Rinse the sushi rice under cold water in a fine-mesh sieve, swishing with your hand until the water runs clear (3–4 times). Drain for 10–15 minutes.

Combine rinsed rice and 2.2 cups water in a rice cooker or pot. If using a pot, bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest covered 10 minutes.

While rice cooks, warm rice vinegar, sugar and salt in a small saucepan or microwave until sugar dissolves. Do not boil. Let cool slightly.

Transfer cooked rice to a wide shallow bowl (wooden sushi oke or large bowl). Gently fold in the seasoned vinegar using a cutting/fan motion to avoid mashing the grains. Fan or let cool to slightly above room temperature. Keep covered with a damp towel until assembly.

Prepare prawns

Peel and devein prawns leaving the tail intact. Make shallow diagonal cuts across the underside to help them stay straight when frying.

Pat prawns dry. Lightly dredge in 1/2 cup flour, shaking off excess.

Make tempura batter

In a bowl, lightly beat 1 egg. Add cold sparkling water and two ice cubes (remove ice before mixing fully) and stir briefly. Add 2 tbsp cornstarch and 2–3 tbsp additional flour if batter seems very thin; batter should be slightly lumpy and cold. Do not overmix.

Heat 3–4 cups vegetable oil in a deep pot or wok to 350°F (175°C). Test by dropping a small amount of batter — it should sizzle and float.

Dip dredged prawns into batter, letting excess drip off, then fry in batches 2–3 minutes until pale golden and crisp. Avoid overcrowding. Remove to a paper-towel-lined rack to drain and keep warm.

Slice avocado in half, remove pit, peel, and slice into long thin slices. Julienne cucumber if using.

Lay out a bamboo sushi mat and place a sheet of plastic wrap over it to prevent sticking. Place one nori sheet shiny side down on the plastic.

Wet your hands with seasoned water (water + small rice vinegar splash) to prevent sticking. Spread about 3/4 cup of sushi rice evenly over the nori leaving a 1-inch strip free at the top edge. Press rice gently to a uniform 1/4–1/3-inch thickness.

Flip the nori with rice so the rice side is down on the plastic (this makes an inside-out roll). On the nori side, place two tempura prawns lengthwise near the center, add a few avocado slices and a little julienned cucumber. Do not overfill.

Using the bamboo mat, roll tightly from the edge nearest you, tucking fillings in and applying gentle pressure to form a firm cylinder. Seal the edge with a little water. Repeat to make 3–4 rolls (depending on nori size and desired slice count).

Place a roll on a cutting board and slice into 8 pieces using a very sharp knife wetted with water and wiped between cuts to prevent sticking. Repeat for remaining rolls.

Arrange thin slices of salmon across the tops of each roll piece (for a classic Red Dragon appearance), slightly overlapping so salmon covers rice. Gently press so salmon adheres.

Using a small spoon, dot about 3/4 tsp spicy mayo in the center of each piece (or pipe if desired). Sprinkle each piece with about 3/4 tsp tobikko so the roe sits on top of the salmon and mayo.

Garnish plate with extra spicy mayo, pickled ginger, wasabi and soy sauce on the side. Serve immediately so tempura remains crisp.

Whisk together 3 tbsp mayonnaise, 1 tbsp sriracha and 1/4 tsp sesame oil until smooth. Taste and adjust heat. Transfer to a squeeze bottle or small bowl for plating.