Love authentic Japanese sushi but hate flying? There's no need to go all the way to Japan for an authentic Japanese dragon roll. With this quick and easy dragon roll recipe, you can create your own sushi feast from the comfort of your own kitchen.
So sharpen your knives, and get ready to follow along as we take you through all of the intricate ins and outs of mastering the art of sushi making with this dragon roll recipe.
Table of Contents
Recipe Video
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Why This Recipe Works
There are a number of excellent reasons why this dragon roll recipe works.
First, you will love how much fun it is. Sushi is an art form, and this is one recipe that encourages creativity.
Plus, once you master a few tricks, you will love how simple this recipe truly is to create. In just under 20 minutes, you will be able to make this stunning dish that is sure to impress any dinner guest.
Additionally, you will love how adaptable this dragon roll recipe is. Whether you want to use a different kind of tempura or some different veggies in your roll, this dragon roll recipe offers you that flexibility.
Ingredients
Oil:
When making tempura, it's important to choose oils with high smoke points and neutral flavors to achieve that light, crispy texture. Canola, vegetable, peanut, and corn oils are the best choices for this.
Tempura Batter:
Pre-made tempura batter mix is commonly available at grocery stores and Asian markets. Simply follow the package instructions, typically requiring you to add water or sometimes egg, to create a quick and convenient batter for frying. However, you can also make your own by simply mixing equal parts all-purpose flour and ice-cold water until just combined. Do not overmix; lumps are okay.
Shrimp:
For optimal tempura shrimp, select large, firm shrimp such as tiger or jumbo shrimp. Peel, devein, and butterfly each shrimp, then pat dry to remove excess moisture. Lightly season with salt and pepper or marinate briefly for added flavor. Dust with cornstarch to enhance batter adherence. If you are unable to access any shrimp for your dragon roll, you can also use crab meat, smoked salmon, tofu, vegetables, and even unagi (grilled eel) tempura.
Nori:
Nori is a seaweed wrap used to make sushi rolls. You can buy it at most grocery stores or Asian markets.
Sushi Rice:
Properly prepared sushi rice is essential for creating delicious and authentic dragon rolls, nigiri, and other sushi dishes. To make it, rinse short-grain sushi rice until water runs clear, then cook with water in a rice cooker or pot. Once cooked, gently fold in a mixture of rice vinegar, sugar, and salt while the rice is still warm. Use a cutting motion to incorporate the seasoning evenly. Allow the seasoned rice to cool to room temperature before using it for sushi.
You can also make sushi rice in the Instant Pot.
Cucumber and Avocado:
Cucumber and avocado add a refreshing contrast to these rich and savory dragon rolls. Other fruits and vegetables, such as mango, jimica, diakon, carrot, and even bell peppers, can also be used to create your dragon roll.
Tobiko:
Tobiko is the Japanese word for flying fish roe, small, crunchy, and flavorful fish eggs often used as a garnish in sushi dishes, including dragon rolls. You can find tobiko in Japanese grocery stores, seafood markets, or online retailers specializing in sushi ingredients.
How to Make a Dragon Roll
Step One:
Bring a pot of oil to boil over medium-high heat.
Step Two:
Once the oil is hot, dredge your shrimp in the tempura batter and add them to the oil to cook through. The shrimp is done when it is golden brown on the outside and pink on the inside - approximately 2-3 minutes. Set aside to cool.
Step Three:
Cover your bamboo sushi mat in plastic wrap or a clean towel to keep the rice from sticking to it. Lay it down so the mat rolls away from you.
Step Four:
Lay a nori sheet on top of your mat.
Step Five:
Spread a thin, even layer of sushi rice over the nori seaweed sheet, leaving a small border at the top edge. Then, flip it upside down so the rice side faces the mat.
Step Six:
Lay your cucumber and shrimp tempura in a line on the nori along the rice-less edge.
Step Seven:
Roll the sushi tightly using the bamboo mat to create a firm, compact roll. Apply gentle pressure while rolling to ensure all the ingredients are tightly packed together.
Step Eight:
Lay your avocado along the top of your roll and slice into ½" - ¾" thick pieces.
Step Nine:
Top each piece with a dollop of tobiko and a sprinkling of sesame seeds.
Step Ten:
Serve with soy sauce, and enjoy!
Tips
- Keeping a small bowl of water close by when constructing your dragon roll is essential. It is crucial to keep your fingers wet while handling the sushi rice. This allows you to keep the rice on the nori without getting stuck to your fingers and making a mess of your sushi roll.
- Use a sharp knife dipped in water to slice your homemade dragon roll into even pieces. Wipe the knife clean between cuts to ensure smooth, clean edges.
- Don't be discouraged if your first attempt isn't perfect. Sushi-making takes practice, so keep experimenting and refining your technique to master the art of making a Japanese dragon roll.
What to Serve With a Dragon Roll
This delicious dragon roll can be served on its own as a snack or light meal, but it also pairs well with a variety of offerings. Start by serving your dragon roll with some traditional Japanese condiments such as soy sauce, wasabi, and pickled ginger, which enhance the sushi's taste and provide a delightful contrast of flavors. For a refreshing and nutritious addition, consider serving a side of miso soup or a simple seaweed salad. A selection of tempura vegetables makes for a crispy and flavorful side dish that pairs well with the richness of the dragon rolls while some steamed edamame add freshness and nutrition to the meal.
FAQs
Where can I find sushi-grade fish?
Most larger grocery stores have a selection of sushi-grade fish. It can also be found at specialty seafood markets, Japanese grocery stores, or online retailers. However, for this dragon roll recipe, you don't need to worry about getting sushi-grade shrimp as you are cooking it first.
Can I prepare the dragon roll in advance?
Dragon rolls are best enjoyed fresh, but you can prepare the ingredients ahead of time and assemble the rolls just before serving. Store the prepared ingredients separately in airtight containers in the refrigerator to maintain freshness.
How long can dragon roll leftovers be kept fresh?
Leftover dragon rolls can be stored in an airtight container in the refrigerator for up to 24 hours. Keep them wrapped tightly to prevent them from drying out. Avoid storing sushi rolls in the freezer, as this can affect the texture and flavor.
More Sushi Recipes
Don't let something silly like traveling keep you from experiencing authentic Japanese sushi. Make your own sushi feast inspired by this collection of tasty sushi recipes.
Dragon Roll
Ingredients
Shrimp Tempura
- 2 cups oil
- 1 batch tempura batter
- 8 ounces shrimp
Dragon Roll
- 1 package nori
- 1 cup sushi rice
- ½ cucumber thinly sliced
- ½ avocado thinly sliced
- ¼ cup tobiko
- 1 tablespoon sesame seeds
Instructions
Shrimp Tempura
- Bring a pot of oil to boil over medium-high heat.
- Once the oil is hot, dredge your shrimp in the tempura batter and add them to the oil to cook through. The shrimp is done when it is golden brown on the outside and pink on the inside - approximately 2-3 minutes. Set aside to cool.
Constructing the Dragon Roll
- Cover your bamboo sushi mat in plastic wrap or a clean towel to keep the rice from sticking to it. Lay it down so the mat rolls away from you.
- Lay a nori sheet on top of your mat.
- Spread a thin, even layer of sushi rice over the nori seaweed sheet, leaving a small border at the top edge. Then, flip it upside down so the rice side faces the mat.
- Lay your cucumber and shrimp tempura in a line on the nori along the rice-less edge.
- Roll the sushi tightly using the bamboo mat to create a firm, compact roll. Apply gentle pressure while rolling to ensure all the ingredients are tightly packed together.
- Lay your avocado along the top of your roll and slice into ½" - ¾" thick pieces.
- Top each piece with a dollop of tobiko and a sprinkling of sesame seeds.
- Serve with soy sauce, and enjoy!
Nutrition
Video
Notes
- Keeping a small bowl of water close by when constructing your dragon roll is essential. It is crucial to keep your fingers wet while handling the sushi rice. This allows you to keep the rice on the nori without getting stuck to your fingers and making a mess of your sushi roll.
- Use a sharp knife dipped in water to slice your homemade dragon roll into even pieces. Wipe the knife clean between cuts to ensure smooth, clean edges.
- Don't be discouraged if your first attempt isn't perfect. Sushi-making takes practice, so keep experimenting and refining your technique to master the art of making a Japanese dragon roll.