Black Dragon Roll Recipe

Cook rice

Rinse 2 cups short-grain sushi rice under cold water until the rinse runs clear. Drain and combine with 2.25 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 15–18 minutes until water is absorbed. Let rest 10 minutes off heat.

Season rice

Gently transfer hot rice to a large wooden or plastic bowl. Warm 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp salt in the microwave or a small pan just until sugar dissolves. Pour the vinegar mixture over rice and fold gently with a wooden paddle or spatula to coat and cool. Fan the rice while folding to give a glossy finish. Cover with a damp towel and keep at room temperature until assembly (do not refrigerate).

Prepare tempura batter & oil

Heat vegetable oil in a deep pot to 350–375°F (175–190°C). If you don't have a thermometer, a small drop of batter should sizzle and rise immediately. Whisk 1 cup tempura mix with ~1 cup ice-cold water until combined; batter should be slightly lumpy and cold. Lightly dust cleaned soft-shell crabs with 1/4 cup flour, shaking off excess.

Fry soft-shell crab

Working in batches if necessary, dip each lightly floured crab into tempura batter and carefully lower into the hot oil. Fry 2.5–4 minutes until golden and crisp. Remove to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) if making ahead. Maintain oil temperature between batches.

Prep other fillings

Thinly slice cucumber into long matchsticks. Slice cream cheese into 4 long sticks (about 1/2-inch x 1/2-inch x length of roll). Thinly slice scallions on a bias. Shred imitation crab and fold lightly with a little mayonnaise if desired for moisture.

Assemble rolls

Place a sheet of nori shiny-side down on the bamboo mat (cover mat with plastic if used). With wet hands, spread ~1/2 cup seasoned sushi rice evenly over the nori leaving a 1-inch strip at the far edge. Sprinkle toasted sesame lightly across rice. Flip the nori+rice so rice is facing down on the mat and nori is up (uramaki style). On the nori (rice side down), arrange: 1 tempura soft-shell crab lengthwise centered, 2–3 cucumber matchsticks, one cream cheese stick, a small handful (about 1/4 cup) shredded crab, and some sliced scallion. Using the mat, roll tightly away from you to form a cylinder, sealing the far edge with a little water. Repeat to make 4 rolls.

Prepare avocado and eel

Thinly slice the avocado lengthwise into 12–16 thin slices. If unagi (eel) is pre-cooked and glazed, briefly warm in a 350°F oven for 2–3 minutes to make it pliable. Slice eel into thin strips large enough to drape over roll slices.

Top rolls and bake (optional)

Place each roll on a sheet tray. Arrange overlapping avocado slices over the top of each roll to cover the rice completely. Then lay thin slices of grilled eel over the avocado. Using a kitchen torch or under a hot broiler, briefly warm the eel and avocado just to set and warm the surface (about 30–60 seconds with a torch or 45–60 seconds under the broiler). If you prefer the eel fully warmed/glazed, broil 1–2 minutes checking closely.

Slice and sauce

Using a sharp, wet knife, slice each roll into 8 even pieces. Arrange rolls on a serving platter. Drizzle 1–2 tbs spicy mayo per roll (or 1 tbs per serving) and 1–2 tbs eel sauce over the slices. If you want more heat, drizzle additional spicy sauce (sriracha-based) to taste. Sprinkle toasted sesame seeds and optional sliced jalapeño or microgreens. Serve immediately with pickled ginger and wasabi.