Green Dragon Roll Recipe

Rinse and Cook Rice

Place 1.5 cups short-grain sushi rice in a fine mesh sieve and rinse under cold water, stirring with your hand, until water runs nearly clear (about 4–6 rinses). Drain 10–15 minutes. Combine rinsed rice and 1.8 cups water in a rice cooker or small pot. If using a pot, bring to a boil, cover, reduce heat to low and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season Rice

While rice cooks, heat 3 tbs rice vinegar, 2 tsp sugar and 1/2 tsp salt in a small saucepan over low heat or microwave briefly just until sugar dissolves. Transfer cooked rice to a large wooden or nonreactive bowl. Gently fold in the vinegar mixture with a wooden paddle or spatula using slicing motions to avoid smashing grains. Fan the rice as you fold (or set in a cool place) until slightly glossy and close to room temperature (about 10 minutes).

Prepare Protein

If using raw sashimi-grade tuna: Pat dry and slice into long 1/4–1/2" thick batons about the length of the roll (4–5 inches). If using cooked shrimp: butterfly and slice into long strips. Keep chilled until assembly.

Make Spicy Mayo

Mix 2 tbs mayonnaise with 1 tsp sriracha, 1/2 tsp toasted sesame oil and 1 tsp soy sauce in a small bowl until smooth. Taste and adjust heat or salt. Toss the protein lightly with half the spicy mayo (reserve remaining for drizzling).

Prepare Vegetables

Julienne about 1/2 cup cucumber into thin strips, removing seeds if desired. Slice avocado: mash 1/2 cup lightly for interior (optional) and thinly slice the remaining avocado into overlapping 1/8" slices for topping. Keep avocado slices covered with a few drops of rice vinegar or lemon to slow browning.

Set Up

Place a bamboo sushi mat on a work surface and cover it with plastic wrap to prevent rice sticking. Place a sheet of nori, shiny side down, on the mat. Wet your hands with a mixture of water and a little rice vinegar to keep rice from sticking.

Spread Rice

Take about 1 to 1 1/4 cups of seasoned sushi rice and press a thin, even layer onto the nori leaving a 1/2" (1.25 cm) strip at the top edge free of rice. The rice layer should be thin — roughly 1/4" thick — so the roll can be covered with avocado on the outside later.

Flip Nori

Carefully flip the nori and rice so the rice side is down on the plastic-wrapped mat and the nori side is facing up. This makes the roll an inside-out roll (uramaki).

Add Fillings

In a line across the nori about 1 inch from the bottom edge, place the protein batons (tossed with spicy mayo), a thin line of julienned cucumber, and a few small pieces or a smear (about 2 tbs) of the mashed avocado if using. Do not overstuff.

Roll

Begin rolling with the bottom edge, using the mat to lift and press firmly but gently, tucking the filling as you roll. Roll until the seam meets; press firmly to create a tight cylinder. Let rest seam-side down for 30 seconds to seal.

Top with Avocado

Place thin avocado slices slightly overlapping along the top of the roll. Cover the avocado with plastic wrap and press gently with the mat to adhere slices to the rice and create a smooth top. Chill in fridge 5 minutes to help set shape (optional).

Slice

Using a very sharp knife dipped in water (and wiped dry between cuts), cut the roll in half, then into 6–8 equal pieces (for 8 pieces: cut each half into 4). Clean the knife between cuts to keep edges clean. Arrange sushi pieces on a plate with avocado side up.

Garnish & Serve

Drizzle reserved spicy mayo over the rolls, sprinkle with 1 tsp toasted sesame seeds and optional microgreens or sliced scallions. Serve with pickled ginger, wasabi and soy sauce for dipping.

Use plastic wrap on the bamboo mat to keep things tidy and help shape the roll. Keep a small bowl of water and a clean towel nearby for wetting and wiping the knife between cuts. Serve immediately for best texture; refrigerate any leftovers in an airtight container and consume within 24 hours.