How to make DRAGON ROLL SUSHI

eel sauce

🥗Healthier: soy sauce

💰Cheaper: teriyaki sauce

Soy sauce is lower in sugar and calories.

shrimp

🥗Healthier: tofu

💰Cheaper: imitation crab

Tofu is plant-based and lower in calories.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt is lower in fat and adds creaminess.

tempura flakes

🥗Healthier: crushed rice crackers

💰Cheaper: panko breadcrumbs

Crushed rice crackers provide crunch with fewer calories.

Wash the medium grain rice until the water is semi-clear.

Use the finger trick to measure water, filling it up to the tip of your index finger on the rice.

Cook the rice in a rice cooker until done, then transfer it to a bowl.

Season the rice with 2 tablespoons of rice vinegar and 1 tablespoon of mirin, and mix well.

Prepare the shrimp by making two slits on each side, then gently beat it out with a knife.

Lay the shrimp flat on a paper towel to soak up excess water.

Make the tempura batter by mixing 1 cup of flour, 1/2 cup of cornstarch, 1/4 teaspoon of salt, and 1/2 teaspoon of baking soda.

Add 1 egg and 1.5 cans of cold club soda to the dry ingredients and mix until combined.

Heat vegetable oil in a pan at medium-low for about 20 minutes, then test the oil with a chopstick to see if it bubbles.

Dunk each shrimp into the batter, let it drip, and then fry in the hot oil for 30 seconds until golden brown.

Remove the shrimp from the oil and set aside.

Fry some of the leftover batter in the oil for garnish until golden brown.

Prepare the sushi by wetting your hands with water.

Place a nori sheet rough side up on a bamboo mat and add a rice ball in the center.

Spread the rice evenly over the nori, then sprinkle black and white sesame seeds on top.

Flip the nori over and layer sliced cucumber, avocado, tempura shrimp, imitation crab, Japanese mayonnaise, asparagus, and alfalfa sprouts in the center.

Roll the sushi tightly, tucking and folding as you go, and press to ensure it's compact.

Wrap the roll in saran wrap to keep it from drying out while you prepare the next roll.

Unwrap the first roll and fan out slices of avocado on top for decoration.

Add pieces of broiled eel on top of the roll, and drizzle with Japanese mayonnaise and tempura crumbs for garnish.

Slice the roll into pieces and serve with soy sauce and wasabi.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens