Dragon Roll
Recipe information
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Cooking:
30 min.
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Servings per container:
2
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Source:

Ingredients for - Dragon Roll

1. Japanese sushi-style rice - ¾ cup
2. Water - ¾ cup
3. Rice vinegar - 1 ⅓ tablespoons
4. White sugar - 1 ⅓ tablespoons
5. Salt - 2 ¼ teaspoons
6. Cooking spray - 2 ¼ teaspoons
7. Frozen tempura shrimp - 8
8. Nori (dry seaweed) - 2 sheets
9. Imitation crabmeat, cut into 1/4-inch pieces - 2 sticks
10. Cucumber - peeled, seeded, and cut into 1/4-inch strips - 1
11. Avocado, sliced - 1
12. Frozen unagi kabayaki (grilled eel), thawed and sliced into 2-inch strips - 10 ounces

How to cook deliciously - Dragon Roll

1. Stage

Rinse rice in a strainer until water runs clear.

2. Stage

Combine rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.

3. Stage

Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry.

4. Stage

Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.

5. Stage

Arrange shrimp tempura on the baking sheet.

6. Stage

Bake in the preheated oven until golden and crispy, about 6 minutes per side. Cut tails off 4 of the tempura shrimp.

7. Stage

Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 sheet of nori, shiny-side down, on the plastic wrap. Spread 1 cup rice on top using moistened fingers, leaving a 1/3-inch border. Flip nori so rice is facing the mat.

8. Stage

Arrange imitation crabmeat and cucumber along the bottom edge of the nori sheet. Place 2 tail-off shrimp in the center of the nori sheet. Place 2 tail-on shrimp on the end so that the tails extend over the sides of the sheet. Lift the edge of the mat and roll up nori into a tight log around filling.

9. Stage

Transfer sushi roll to a serving plate. Layer avocado and unagi slices on top to cover the top and sides of the roll. Slice roll into 8 pieces using a moistened knife. Repeat with remaining nori, rice, crabmeat, cucumber, avocado, and unagi to make a second roll.