Dragon Rolls suchi Recipe

There’s something so special about creating a dish that looks as beautiful as it tastes, and this Dragon Rolls suchi Recipe is just that. With crispy shrimp tempura, creamy avocado, and perfectly seasoned sushi rice, it’s a delightful way to bring the magic of a sushi night right into your own kitchen.

My sister, Jennifer, the artist in our family, once turned our kitchen into a sushi workshop on a rainy Saturday. This Dragon Roll reminds me of her joyful laughter amidst the chaos and the care she took fanning the avocado “scales.” It’s a taste of that happy memory.

The Four Keys to a Perfect Dragon Roll

• The Perfect Sushi Rice: The foundation of great sushi is properly cooked and seasoned short-grain rice. Don’t rush this step!
• Crispy Shrimp is Key: The crunchy texture of the shrimp tempura is the perfect contrast to the creamy avocado.
• Balancing Flavors: The combination of savory “eel” sauce and spicy mayo brings the whole roll together.
• Presentation Matters: Taking the time to fan the avocado slices on top is what gives this Dragon Roll its signature look.

The Heart of Our Dragon Roll

For the Sushi Rice:

• 2 cups short-grain sushi rice, rinsed
• 2 1/4 cups water
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon fine salt

For the Fillings & Roll:

• 10–12 shrimp, peeled & deveined (tails on)
• 1/3 cup cornstarch
• 1 large egg, beaten
• 1 cup panko
• Oil for frying (or air-fry option)
• 1 avocado, thinly sliced
• 1 small cucumber, matchsticks
• 2–3 sheets nori
• 2 tablespoons tobiko or masago (optional, for a pop of flavor)
• Sesame seeds and sliced scallions, for garnish

For the Sauces & Toppings:

• 1/3 cup mayonnaise
• 1–2 tablespoons sriracha
• 1/2 teaspoon lemon juice
• 1/4 cup soy sauce
• 3 tablespoons apple juice
• 2 tablespoons brown sugar
• 1 teaspoon honey
• 1/4 teaspoon garlic powder

My Most Trusted Kitchen Helper

A bamboo sushi mat, wrapped in plastic, is your best friend for getting a tight, even roll without the rice sticking everywhere.

The Gentle Art of Assembling Our Roll

The Foundation: Perfect, Fluffy Rice

Cook the rinsed rice with water. While it’s still hot, gently fold in the mixture of dissolved rice vinegar, sugar, and salt. Cover the bowl with a damp towel as it cools to keep it from drying out. My little tip is to use a wooden spoon or rice paddle to “cut” and fold the vinegar in, which prevents the rice from getting mushy.

The Secret to a Golden Crunch

Pat the shrimp completely dry. First, dredge them in cornstarch, then dip in the beaten egg, and finally, coat them generously with panko breadcrumbs. Fry at 350°F (175°C) for just 2–3 minutes until they’re beautifully golden brown, or you can air-fry them at 400°F (200°C) for 8–10 minutes. Let them cool just a bit before you start rolling.

Crafting the Sauces that Dazzle

It’s time to make the delicious drizzles! For the spicy mayo, simply whisk together the mayonnaise, sriracha, and a squeeze of lemon juice. For that savory “eel” sauce, simmer the soy sauce, apple juice, brown sugar, honey, and garlic powder in a small saucepan for 3–4 minutes until it thickens into a lovely gloss.

Building Our Sushi Canvas

Lay a sheet of nori on your sushi mat with the shiny side facing down. Dip your fingers in a little water to prevent sticking, and spread a thin, even layer of the prepared sushi rice over the nori. Now for the fun part: carefully flip the whole sheet over so the rice is facing down on the mat.

Tucking In the Fillings

Line the center of the nori with 2–3 pieces of the crispy shrimp, a few cucumber sticks, and some avocado slices. If you’re using tobiko, sprinkle it on now. Using the bamboo mat to help you, roll everything up tightly, squeezing gently to shape it into a firm log.

Giving Our Dragon Its Scales

Artfully fan the remaining avocado slices over the top of the roll to create the “dragon scales.” I find it helps to cover the roll with a piece of plastic wrap first, then use the mat to gently press the avocado slices so they adhere to the roll.

Slicing and Sprinkling with Love

Using a very sharp, wet knife, carefully slice the roll into 8 even pieces. That little bit of water on the blade helps prevent sticking and tearing. Once sliced, remove the plastic wrap. Drizzle your homemade “eel” sauce and spicy mayo over the top, and finish with a sprinkle of sesame seeds and fresh scallions.

The Moment We’ve Waited For

Serve your beautiful Dragon Roll Sushi immediately, with any extra sauces on the side for dipping. It’s lovely with a side of steamed edamame or a simple seaweed salad.

A Gentle Note on Nutrition

Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used.

For a Lighter Touch

• Brown Rice: For a whole-grain option, you can substitute brown sushi rice for the white rice.
• Grilled Shrimp: Instead of frying, try grilling or baking the shrimp for a lighter version that’s still packed with flavor.
• Low-Sodium Soy Sauce: To reduce the sodium content, opt for a low-sodium soy sauce or tamari when making the “eel” sauce.

Ideas for Serving

• Miso Soup Starter: Begin your meal with a warm, comforting bowl of miso soup. It’s a classic pairing that never disappoints.
• Seaweed Salad: A bright, tangy seaweed salad on the side adds a refreshing contrast to the rich flavors of the dragon roll.
• Steamed Edamame: A simple bowl of steamed edamame sprinkled with a little sea salt is a perfect, easy side dish.

Little Slips to Sidestep

• Overcooking the Rice: Mushy rice is the enemy of good sushi. Make sure you cook it until it’s tender but still has a slight bite, and don’t overmix when adding the vinegar.
• Overstuffing the Roll: It can be tempting to load up your roll, but too much filling will make it difficult to close and can cause the nori to tear. A good rule of thumb is a balanced ratio of rice to fillings.
• Using a Dull Knife: A dull knife will crush your beautiful roll instead of slicing it cleanly. Make sure your knife is very sharp and dip the blade in water between cuts.

How to Keep It for Later

Sushi is always best enjoyed fresh, right after it’s made. If you do have leftovers, store them in an airtight container in the refrigerator for no more than 24 hours. Keep in mind the rice will harden and the shrimp will lose its crispiness.

From My Kitchen to Yours

I hope this Dragon Roll Recipe brings as much fun to your kitchen as it has to mine. There’s a special kind of satisfaction that comes from creating something so intricate and delicious with your own hands. So put on some music, gather your ingredients, and enjoy the process of making memories, one roll at a time.

Your Questions, Answered with a Smile

Can I still make this without a sushi mat?

Absolutely! While a mat makes it easier, you can use a piece of parchment paper and a clean kitchen towel to help you get a tight, even roll.

Are there other fillings I could try?

If you’re not a fan of shrimp, you could substitute it with crab meat (surimi), cooked eel (unagi), or even crispy chicken tenders for a different but equally delicious filling.

Can the sauces be made ahead of time?

Yes, you can! Both the spicy mayo and the “eel” sauce can be made a day or two in advance. Just store them in airtight containers in the refrigerator until you’re ready to assemble your rolls.

Dragon Rolls suchi Recipe

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• Author: Sarah
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

With crispy shrimp tempura, creamy avocado, and seasoned rice, this Dragon Roll Sushi is a stunning and flavorful way to bring sushi night home.

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Ingredients

Scale 1x2x3x

• 2 cups short-grain sushi rice, rinsed
• 2 1/4 cups water
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon fine salt
• 10–12 shrimp, peeled & deveined (tails on)
• 1/3 cup cornstarch
• 1 large egg, beaten
• 1 cup panko
• Oil for frying (or air-fry option)
• 1 avocado, thinly sliced
• 1 small cucumber, cut into matchsticks
• 2–3 sheets nori
• 2 tablespoons tobiko or masago (optional)
• Sesame seeds, for garnish
• Sliced scallions, for garnish
• 1/3 cup mayonnaise
• 1–2 tablespoons sriracha
• 1/2 teaspoon lemon juice
• 1/4 cup soy sauce
• 3 tablespoons apple juice
• 2 tablespoons brown sugar
• 1 teaspoon honey
• 1/4 teaspoon garlic powder

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Instructions

1. Cook rinsed sushi rice with water. While hot, fold in rice vinegar, sugar, and salt. Cover with a damp towel while cooling.
2. Pat shrimp dry. Coat in cornstarch, then dip in egg, and coat with panko. Fry at 350°F for 2–3 minutes or air-fry at 400°F for 8–10 minutes. Let cool.
3. For spicy mayo, mix mayonnaise, sriracha, and lemon juice. For eel sauce, simmer soy sauce, apple juice, brown sugar, honey, and garlic powder for 3–4 minutes.
4. Lay nori on sushi mat shiny-side down. Wet fingers, spread rice evenly, then flip so rice faces down.
5. Place shrimp, cucumber, avocado, and optional tobiko in the center. Roll tightly using the mat.
6. Fan avocado slices on top for the “scales.” Use plastic wrap and mat to gently press into the roll.
7. With a sharp wet knife, slice roll into 8 pieces. Remove plastic, drizzle sauces, and garnish with sesame seeds and scallions.
8. Serve immediately with extra sauce, steamed edamame, or seaweed salad.

Notes

Sushi is best served fresh. Store leftovers in an airtight container for up to 24 hours. Rice will harden and shrimp lose crispiness.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Rolling
• Cuisine: Japanese

Nutrition

• Serving Size: 1 roll
• Calories: 410
• Sugar: 5g
• Sodium: 720mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 95mg

Keywords: dragon roll, sushi, shrimp tempura, avocado, Japanese