Dinner

Dragon Rolls Recipe Easy Homemade Sushi in 30 Minutes Recipe

Name: Dragon Rolls Recipe Easy Homemade Sushi in 30 Minutes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 2 cups cooked sushi rice; 2 sheets nori; 6 large shrimp, cooked and peeled (or imitation crab); 1 ripe avocado, sliced thinly; 1 small cucumber, julienned; 1/4 cup tempura flakes; 2 tablespoons unagi sauce; 1 teaspoon sesame seeds (optional); Soy sauce; Wasabi; Pickled ginger

ByRita Bennet February 26, 2026February 26, 2026

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Introduction

Dragon rolls are a beautiful and delicious type of sushi, perfect for impressing guests or enjoying a special homemade meal. With creamy avocado, succulent shrimp, and a sweet unagi sauce glaze, this recipe brings restaurant-quality sushi to your kitchen in just 30 minutes.

A white rectangular plate holds eight neat sushi rolls arranged in a line, each roll with a visible layer of white rice on the outside, surrounding a filling of shrimp tempura and green avocado with a black seaweed wrap inside. The top layer is golden-brown crispy tempura crumbs, garnished with thinly sliced green scallions and white sesame seeds. Beneath the rolls on the plate are two parallel zigzag sauces: one dark brown soy-based sauce and one yellow mustard-like sauce. The plate sits on a white marbled surface with a softly blurred warm restaurant background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked sushi rice
2 sheets nori

6 large shrimp, cooked and peeled (or imitation crab)
1 ripe avocado, sliced thinly

1 small cucumber, julienned
1/4 cup tempura flakes

2 tablespoons unagi sauce
1 teaspoon sesame seeds (optional)
Soy sauce, wasabi, and pickled ginger (optional dipping sauce)

Instructions

Step 1: Cook the sushi rice according to package instructions and let it cool slightly. Slice the avocado and cucumber into thin strips. Peel and cook the shrimp (or prepare imitation crab).
Step 2: Lay a sheet of nori on a clean surface or bamboo sushi mat. Spread a thin layer of cooked sushi rice evenly over the nori, leaving about 1 inch at the top edge uncovered.
Step 3: Arrange shrimp, avocado slices, and cucumber strips horizontally across the rice, about 1 inch from the bottom edge.

Step 4: Using your fingers, carefully lift the bottom edge of the nori and roll it tightly over the filling, pressing gently to seal. Keep rolling until you reach the uncovered edge of the nori.
Step 5: Lay thin slices of avocado across the top of the roll. Sprinkle tempura flakes and sesame seeds evenly over the avocado. Drizzle unagi sauce for a glossy finish.
Step 6: Using a sharp knife, cut the roll into 8 equal pieces. Serve with soy sauce, wasabi, and pickled ginger.

Tips & Variations

For extra flavor, lightly toast the sesame seeds before sprinkling them on the roll.
Substitute shrimp with cooked eel or crab meat for a different twist.
Use a bamboo mat wrapped in plastic wrap for easier rolling and cleanup.

Add a small amount of spicy mayo inside the roll for a hint of heat.
Make your own unagi sauce by simmering soy sauce, sugar, and mirin until thickened.

Storage

Store leftover dragon rolls tightly wrapped in plastic wrap in the refrigerator for up to 24 hours. Sushi is best enjoyed fresh, so avoid storing for more than a day. When ready to eat, let the rolls sit at room temperature for 10 minutes for better texture. Reheating is not recommended as it can affect the rice and seafood quality.

How to Serve

A row of eight sushi rolls sits on a long white rectangular plate, each roll showing three main layers: a center of white rice with avocado and orange fish roe inside, a crispy golden-brown fried coating outside the rice, and a dark brown sauce drizzled on top. Each roll is topped with thin, bright green seaweed strands and some light, fluffy, pale beige flakes. The plate is decorated with alternating streaks of dark brown and bright orange sauces under the sushi. The whole scene is set on a white marbled texture surface with a softly blurred kitchen background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw shrimp for dragon rolls?

It’s best to use cooked shrimp or imitation crab for this recipe, as sushi rice and rolls are typically not cooked further. If using raw shrimp, ensure it’s very fresh and sushi-grade for safety.

How do I prevent the rice from sticking to my hands?

Keep a small bowl of water nearby and wet your fingers before handling the sushi rice. This prevents sticking and helps spread the rice evenly on the nori.