RecipeNowRecipeNow
Unleash the mythical flavors of the Dragon Roll, a visually stunning sushi roll that brings sushi artistry to your plate. With expertly layered avocado scales draped over a core of tempura shrimp, cucumber, and luscious eel with eel sauce, this sushi rolls a bit of texture, a dash of visual splendor, and a whole lot of yum. It's sushi that not only tastes but looks magical.
Cook the sushi rice according to the package instructions. Once cooked, mix in rice vinegar, sugar, and salt to create seasoned sushi rice. Allow it to cool to room temperature.
Lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap over the mat.
Spread a thin, even layer of sushi rice over the nori sheet, leaving about an inch of nori uncovered at the top to seal the roll.
Flip the nori and rice over so the rice is facing down on the plastic wrap.
Place 2-3 pieces of tempura shrimp, cucumber, and slices of eel in a line slightly off the center on the nori.
Roll the mat tightly over the ingredients using the plastic wrap to help shape the roll. Apply gentle pressure to keep the roll in shape.
Peel the avocado and cut it into thin slices. Drape these slices over the top of the roll, overlapping them like scales.
Use the bamboo mat to gently press the avocado into the roll, securing it in place.
Drizzle the top of the roll with eel sauce.
Using a sharp knife dipped in water, slice the roll into bite-sized pieces.
Serve the Dragon Roll with wasabi and pickled ginger on the side.
