How to Make a DRAGON ROLL with The Sushi Man

spicy mayonnaise

🥗Healthier: Greek yogurt with sriracha

💰Cheaper: mayonnaise with hot sauce

Greek yogurt reduces calories while maintaining creaminess.

fresh salmon

🥗Healthier: seared tuna

💰Cheaper: cooked shrimp

Seared tuna provides a similar texture and flavor.

nori sheets

🥗Healthier: rice paper

💰Cheaper: lettuce leaves

Rice paper is lower in calories and gluten-free.

avocado

🥗Healthier: mashed avocado

💰Cheaper: avocado spread

Mashed avocado can be used for a similar creamy texture.

Prepare sushi rice according to your preferred method, using about 1/2 cup for one roll.

Heat vegetable or canola oil for frying tempura shrimp.

Slice English cucumber into thin strips, using the katsuramuki technique if desired.

Slice unagi into four pieces, about 1.5 inches wide by 2-3 inches long, and set aside to broil later.

Peel and devein shrimp, leaving the tails on. Scrape the tail to remove dirt and moisture.

Make shallow cuts along the belly of the shrimp and flatten them for even frying.

Coat shrimp in all-purpose flour and set aside.

Sift tempura flour into a bowl and add 1/2 cup of ice-cold water, mixing gently with chopsticks to avoid overmixing.

Lightly coat the shrimp in flour again and fry in oil heated to 340-350°F for about 2-2.5 minutes, flipping halfway through.

Broil the unagi pieces until heated through just before rolling the sushi.

Lay a bamboo sushi mat (makisu) on your workspace and wrap it in plastic wrap.

Place a sheet of nori on the mat with the rough side facing up.

Wet your hands and grab a ball of sushi rice, spreading it evenly across the nori.

Flip the nori over so the seaweed side is on top, leaving an inch of space at the bottom.

Add cucumber and shrimp tempura, ensuring the shrimp tails stick out.

Begin rolling by bringing the bottom of the nori over the fillings, using the mat to help roll tightly.

Pull the top end of the mat away from you while holding the roll in place to tighten it.

Continue rolling until the entire roll is complete, sealing the edge with a little water if necessary.

Slice the roll into bite-sized pieces with a sharp knife.

Drizzle spicy mayo and unagi sauce over the top, and garnish with toasted sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens