Dragon Recipe

Rinse 1 1/2 cups uncooked sushi rice (yields ~2 cups cooked) under cold water until the water runs clear. Drain.

Cook the rice per your rice cooker or stovetop instructions using the appropriate water ratio (generally 1:1 to 1.1 water to rice by volume).

While the rice cooks, combine rice vinegar (2 tbs), sugar (1 tsp) and salt (1/2 tsp) in a small bowl and stir until dissolved.

When rice is cooked, transfer to a large shallow bowl. Gently fold the vinegar mixture into the rice with a wooden paddle or spatula, fanning the rice as you fold to cool and give it a glossy texture. Let cool to room temperature (about 15–20 minutes).

If using store-bought frozen tempura prawns, cook according to package instructions until crispy and hot. If making fresh tempura prawns, coat peeled/deveined prawns in tempura batter and deep fry at 180°C (350°F) until golden and crisp. Drain on paper towels. Allow to cool slightly so they remain crisp inside the roll.

Slice the avocado in half, remove the pit, peel and slice lengthwise into 8 thin slices. To prevent browning, brush lightly with a few drops of rice vinegar or squeeze of lemon if desired.

Julienne the cucumber into thin matchsticks, discarding seeds if watery.

Make spicy mayonnaise: in a small bowl combine mayonnaise (3 tbs) and sriracha (2 tbs). Taste and adjust heat - add more sriracha for spicier sauce. Reserve a small amount for drizzling on top.

Place a bamboo sushi mat on a clean surface and cover it with plastic wrap to prevent sticking. Place one nori sheet shiny side down on the mat.

Wet your hands with a mixture of water and a little rice vinegar to prevent sticking. Spread about 1/2 cup seasoned sushi rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the far edge uncovered.

Sprinkle a few sesame seeds evenly over the rice if desired for texture.

Carefully flip the nori sheet so the rice side is down on the plastic wrap (this creates an inside-out roll with rice on the outside).

On the center of the nori (the inner sheet now facing up), place two tempura prawns side-by-side lengthwise, add a line of julienned cucumber, and one or two avocado slices if you prefer some inside the roll. Do not overfill.

Using the bamboo mat, roll the nori over the fillings tightly, pulling the mat as you roll to form a firm cylinder. Seal the edge with a little water along the bare nori strip.

Repeat to make a total of 4 rolls (or adjust depending on number of nori sheets and prawns).

Using a very sharp, slightly wet knife, cut each roll into 6–8 equal pieces. Wipe the knife between cuts to keep slices clean.

Arrange the slices on a serving plate. Fan additional avocado slices over the top of the roll pieces to create the 'dragon' appearance (lay thin slices overlapping along the top of the roll).

Drizzle the prepared spicy mayonnaise lightly across the top of the slices and finish with eel sauce (2 tbs) in a thin zigzag for sweetness and shine.

Garnish with sesame seeds and finely sliced green onions. Serve immediately with soy sauce, pickled ginger and wasabi on the side.