Dragon Roll

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Description

Delicious and festive uramaki sushi roll featuring unagi, avocado, and shrimp tempura. It’s fun to decorate the roll to look like a dragon! Serve with unagi sauce, soy sauce, wasabi, and pickled ginger.

Ingredients

  • ¾ cup Japanese sushi-style rice
  • ¾ cup water
  • 1 ⅓ tablespoons rice vinegar
  • 1 ⅓ tablespoons white sugar
  • 2 ¼ teaspoons salt
  • cooking spray
  • 8 frozen tempura shrimp
  • 2 sheets nori (dry seaweed)
  • 2 sticks imitation crabmeat, cut into 1/4-inch pieces
  • 1 cucumber – peeled, seeded, and cut into 1/4-inch strips
  • 1 avocado, sliced
  • 10 ounces frozen unagi kabayaki (grilled eel), thawed and sliced into 2-inch strips

Instructions

  1. Rinse rice in a strainer until water runs clear.
  2. Combine rice and water in a saucepan; bring to a boil. Reduce heat to low
  3. cover
  4. and cook until rice is tender and water is absorbed
  5. about 20 minutes.
  6. Combine rice vinegar
  7. sugar
  8. and salt in a small saucepan over low heat; stir until sugar is dissolved
  9. 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry.
  10. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
  11. Arrange shrimp tempura on the baking sheet.
  12. Bake in the preheated oven until golden and crispy
  13. about 6 minutes per side. Cut tails off 4 of the tempura shrimp.
  14. Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 sheet of nori
  15. shiny-side down
  16. on the plastic wrap. Spread 1 cup rice on top using moistened fingers
  17. leaving a 1/3-inch border. Flip nori so rice is facing the mat.
  18. Arrange imitation crabmeat and cucumber along the bottom edge of the nori sheet. Place 2 tail-off shrimp in the center of the nori sheet. Place 2 tail-on shrimp on the end so that the tails extend over the sides of the sheet. Lift the edge of the mat and roll up nori into a tight log around filling.
  19. Transfer sushi roll to a serving plate. Layer avocado and unagi slices on top to cover the top and sides of the roll. Slice roll into 8 pieces using a moistened knife. Repeat with remaining nori
  20. rice
  21. crabmeat
  22. cucumber
  23. avocado
  24. and unagi to make a second roll.

Prep Time: 30 mins

Cook Time: 38 mins

Total Time: 1 hr 8 mins

Servings: 2

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