Celestial Dragon Recipe

Rinse and Cook

Rinse 1 cup short-grain sushi rice under cold water until the water runs almost clear (about 4–5 rinses). Drain. Combine rinsed rice and 1.1 cups water in a small pot with a tight-fitting lid. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer 12 minutes. Remove from heat and rest, covered, 10 minutes.

Season Rice

While rice rests, warm 2 tbs rice vinegar, 1 tsp sugar and 1 tsp salt in a small saucepan or microwave until sugar dissolves. Transfer cooked rice to a shallow bowl, drizzle vinegar mixture over rice, and fold gently with a paddle or spatula to cool and evenly season. Fan or let rice cool to slightly warm (room temperature) — do not refrigerate.

If using unagi: warm briefly in a microwave or skillet and slice into long 1 cm-wide strips (about 120 g). If using teriyaki salmon: flake or slice into similar strips. Thinly slice 1 avocado lengthwise and coat lightly with a squeeze of lemon or vinegar to slow browning if desired.

Cut 1/2 cucumber into julienne strips, removing seeds. Mix 2 tbs mayonnaise with 1/2 tsp sriracha and 1/2 tsp toasted sesame oil to make spicy mayo; reserve 1 tsp for drizzling.

Place a bamboo mat on a work surface and cover with plastic wrap. Place one half-sheet of nori shiny side down on the plastic-covered mat.

With wet hands, spread about half of the seasoned sushi rice evenly over the nori, leaving a 1.5 cm (1/2 inch) strip uncovered along the far edge. Press rice firmly but gently to form an even layer (about 3–4 mm thick). Sprinkle with 1/2 tsp toasted sesame seeds.

Flip the nori and rice so rice is facing down on the plastic (this makes a 'uramaki' / inside-out roll). Place half the cucumber julienne and half the unagi/salmon strips across the center near the close edge. Add a thin line of spicy mayo along the filling. Using the mat, lift the near edge and roll away from you, tucking fillings in tightly, pressing to form a firm roll. Repeat to make a second roll with the remaining nori and fillings.

Transfer rolls seam-side down to a cutting board. With a very sharp knife moistened with water and wiped between slices, cut each roll into 6 even pieces (total 12 pieces). For cleaner cuts, slice in a single, decisive downward motion rather than sawing.

Warm 3 tbs unagi sauce briefly (15–20 seconds in microwave or in a small saucepan) to make it slightly runny for glazing. Using a small spoon or brush, glaze the tops of the roll pieces generously to create a glossy 'dragon scale' finish.

Fan thin avocado slices over the top of each roll piece creating overlapping 'scales'. If needed, shave avocado thinly with a peeler to make long ribbons that drape across multiple pieces to enhance the dragon effect.

For eyes and accents: place a tiny dot of spicy mayo mixed with a touch more sriracha on two opposing end pieces and top each dot with a small slice of red chili or sesame seed to suggest eyes. Scatter microgreens or cilantro around the plate as 'clouds' and serve pickled ginger and wasabi on the side.

Serve the Celestial Dragon immediately with soy sauce for dipping. Leftover rolls are best eaten the same day; refrigerate up to 8 hours (note: texture will change).

Keep a bowl of warm water and a clean towel nearby to wet and wipe the knife between cuts for clean slices. Use plastic wrap over the bamboo mat to prevent rice sticking and to ease shaping. Adjust spiciness and sweetness of sauces to taste.