Black Dragon Roll Recipe

Rinse the sushi rice under cold water until the water runs mostly clear (3–4 rinses). Drain and let sit 10 minutes.

Combine rinsed rice and 1.8 cups water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let steam, covered, 10 minutes.

While rice cooks, mix rice vinegar, sugar and salt in a small bowl until dissolved. Warm slightly if needed to dissolve sugar.

Transfer hot cooked rice to a wide shallow bowl (hangiri or large bowl). Gently fold in the vinegar mixture with a wooden paddle or spatula using a cutting-and-turning motion. Fan or blow air while folding to cool rice quickly to body temperature. Cover with a damp towel and keep at room temperature until ready to assemble (do not refrigerate).

Slice eggplant lengthwise into 1/8–1/4-inch thin slices. If skin is thick, peel a thin strip every other slice so it curls minimally when cooked.

Salt eggplant slices lightly and let sit 10 minutes to draw out moisture, then pat dry with paper towel.

Heat a large nonstick skillet over medium-high heat and add 1 tablespoon oil. Sear eggplant slices in batches until golden and soft, about 1–1.5 minutes per side. Add more oil as needed.

Reduce heat to medium. Add soy sauce (or unagi sauce) and mirin to the pan and spoon over eggplant to glaze, cooking 30–60 seconds until the liquid reduces and coats the slices. Remove and set on a plate layered with paper towel. Keep warm or reheat briefly before assembly.

Prepare fillings: thinly slice avocado, julienne cucumber, and cut unagi into strips approximately 4–5 inches long. If using raw tuna or crab for inside, cut into strips and toss with 1 tbs mayonnaise if desired.

Mix remaining mayonnaise with sriracha to make spicy mayo. Taste and adjust heat.

Assemble inside-out roll (uramaki)

Place bamboo mat on work surface and cover with plastic wrap. Put one sheet of plastic wrap on the mat to prevent sticking. Place one full nori sheet shiny side down on the mat. Wet your hands and spread about half of the prepared sushi rice (approx. 1 cup) evenly over the nori, leaving a 1/2-inch strip at the top edge free. Press rice evenly and compact gently.

Sprinkle a few black and white sesame seeds over the rice for visual contrast and gently press to adhere. Flip the nori/rice carefully so the rice side is down on the plastic-wrapped mat and the nori is facing up.

On the nori (now facing up), arrange a line of cucumber julienne (about 2 tbs), avocado slices (4–6 thin slices slightly overlapping), and a strip of unagi (3 oz worth) or the cooked/seasoned fish of choice about 1 inch from the bottom edge. If using inside raw tuna/crab, place 1–2 oz inside along with cucumber.

Using the mat, roll the nori away from you, tucking the filling as you roll and pressing firmly to form a tight roll. Seal the top edge with a little water.

Place the roll seam-side down. Lay overlapping glazed eggplant slices across the top of the roll, slightly overlapping like dragon scales to cover the roll length. Use a sharp knife to trim excess eggplant at the ends if necessary.

Wrap the bamboo mat (with plastic) around the roll and press gently to set the eggplant onto the rice. Chill 5 minutes in the fridge if you want a firmer slice (optional).

With a very sharp, wet knife, slice the roll into 8 equal pieces. Wipe the knife between cuts to keep clean slices.

Garnish each piece with a small dot of spicy mayo, a sprinkle of black sesame seeds, and a sliver of scallion. Serve immediately with pickled ginger, wasabi and soy or extra unagi sauce on the side.