Dragon Roll Sushi recipe
Dragon rolls contain tempura shrimp, avocado, and cucumber wrapped in seaweed and sushi rice. Unagi (grilled eel) slices and eel sauce finish it. Many people like this sushi roll's unusual flavor and texture.
Ingredients
- 4-6 pieces of sushi-grade raw shrimp peeled and deveined
- 1 cup of tempura batter mix
- Vegetable oil for frying
- 2 cups of prepared sushi rice
- 4 sheets of nori dried seaweed sheets
- 1 avocado sliced
- 1 cucumber julienned
- 4-6 slices of unagi grilled eel
- Eel sauce for garnish
Instructions
- Begin with tempura shrimp. Heat vegetable oil to 375°F. Mix the tempura batter per package directions. Coat the peeled and deveined shrimp evenly in tempura batter.
- Carefully throw the battered shrimp into the heated oil and cook for 1-2 minutes until the tempura batter is golden brown and crispy. Drain the fried shrimp on a paper towel-lined dish.
- Place a nori sheet on a clean, flat surface. Spread sushi rice over the nori, leaving a 1-inch border. Line the rice with avocado slices, cucumber, and tempura shrimp.
- To roll sushi, grip the fillings with your fingers and lift the nori nearest you. Roll the nori and filling into a cylinder with a sushi mat or your hands.
- Slice the roll into eight equal pieces using a sharp knife. Serve dragon roll slices with unagi and eel sauce. Enjoy!
Notes
- If your grocery shop doesn't carry unagi or eel sauce, substitute cooked chicken or tofu.
- Omit the tempura shrimp and use extra avocado and cucumber for a vegetarian dragon roll.
- Sushi mats can help you roll sushi. Place the mat over the nori and contents.
