Name: Dragon Rolls with Shrimp Tempura, Avocado, Cucumber, Tobiko, and Spicy Mayo Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 1 Japanese or Persian cucumber (4 oz, 113 g); 2 avocados (12 oz, 340 g); 2 sheets nori (dried laver seaweed) (cut in half crosswise); 3¼ cups sushi rice (cooked and seasoned) (¾ cup (110 g) sushi rice per roll); 8 pieces Homemade Shrimp Tempura; 2 Tbsp tobiko (flying fish roe); Unagi (freshwater eel) fillet (optional); ¼ cup water; 2 tsp rice vinegar (unseasoned); Homemade Spicy Mayo; Unagi (eel) sauce; Toasted black sesame seeds; ½ lemon (for preventing avocado discoloration)

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Introduction

Dragon Rolls are a stunning and flavorful sushi option that combine crispy shrimp tempura with creamy avocado and fresh cucumber. This recipe will guide you through making these elegant rolls at home, perfect for impressing family and friends with authentic flavors.

A row of sushi rolls on a white rectangular plate with a white marbled surface beneath. Each sushi roll has a base layer of white rice enclosing a center of golden fried tempura shrimp. On top of the rice, there are thin slices of bright green avocado neatly layered. The uppermost layer is a creamy orange sauce dotted with small, bright orange fish roe and sprinkled with black sesame seeds. Dark brown soy sauce is drizzled around the sushi on the plate. The image is close up and sharply focused on the nearest sushi piece, with the others softly blurred behind. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Japanese or Persian cucumber (4 oz, 113 g)
2 avocados (12 oz, 340 g)

½ lemon (optional)
2 sheets nori (dried laver seaweed), cut in half crosswise

3¼ cups sushi rice (cooked and seasoned) (¾ cup (110 g) sushi rice per roll)
8 pieces Homemade Shrimp Tempura

2 Tbsp tobiko (flying fish roe)
Unagi (freshwater eel) fillet (optional)
¼ cup water

2 tsp rice vinegar (unseasoned)
Homemade Spicy Mayo
Unagi (eel) sauce

Toasted black sesame seeds

Instructions

Step 1: Gather all the ingredients. To cook and season sushi rice, please refer to a tutorial on How to Make Sushi Rice.
Step 2: Cut the cucumber lengthwise into quarters, remove the seeds, then cut each quarter lengthwise again into thin strips. You should have 8 strips total.

Step 3: Halve the avocados lengthwise around the pit and twist the halves apart. Remove the pit carefully with a spoon or knife. Peel off the skin and slice the avocado halves thinly crosswise.
Step 4: Gently press the avocado slices so they slightly separate and extend to the length of a sushi roll or nori sheet. If not using immediately, squeeze ½ lemon over the avocado to prevent browning.
Step 5: Prepare the tezu (vinegared water) by mixing ¼ cup water with 2 tsp rice vinegar in a small bowl. Line a bamboo sushi mat with plastic wrap and place a half sheet of nori on it, shiny side down.

Step 6: Dip your hands in the tezu and spread ¾ cup (110 g) of sushi rice evenly over the nori sheet.
Step 7: Flip the nori over so that the rice side is down. Align 2 pieces of shrimp tempura along the bottom edge closest to you with tails sticking out, add 2 cucumber strips, and sprinkle ½ Tbsp tobiko over.
Step 8: Starting from the bottom edge, roll the nori tightly over the filling using the bamboo mat. Keep rolling until the edge meets the nori sheet completely.

Step 9: Press the bamboo mat over the roll to tightly shape it. Remove the mat and plastic wrap.
Step 10: Place avocado slices on top of the roll. For added flavor, alternate avocado slices with unagi fillet slices to cover the top and sides.
Step 11: Cover the roll with plastic wrap again and place the bamboo mat on top. Gently squeeze the mat around the roll to wrap avocado slices securely without breaking them. Remove the mat.

Step 12: Cut the roll into 8 pieces using a sharp knife. Clean the knife with a wet towel after each cut to maintain clean slices. If the roll becomes messy, gently squeeze it again with the bamboo mat.
Step 13: Remove the plastic wrap and transfer the pieces to a serving plate. Repeat for remaining rolls.
Step 14: To serve, add a small amount of tobiko on each piece, drizzle with homemade spicy mayo, and sprinkle toasted black sesame seeds on top. Serve with unagi sauce for dipping if desired.

Tips & Variations

Use lemon juice on avocado slices to prevent browning if not serving immediately.
If you don’t have unagi fillet, you can skip it or substitute with grilled eel-flavored ingredients or more avocado.
Keep your knife wet when slicing to ensure smooth, clean cuts without sticking.

For a vegetarian option, replace shrimp tempura with tempura vegetables like sweet potato or asparagus.

Storage

Store leftover sushi rolls in a cool place and consume within 8 hours for best freshness. To refrigerate overnight, cover the rolls with a thick kitchen towel to keep the rice cool but not cold, which preserves texture. Sushi rice can be kept in an airtight container in the freezer for up to a month; defrost in the fridge and warm to room temperature before use. Avoid refrigeration if possible as rice can become hard and dry.

How to Serve

A sushi roll is neatly arranged on a long white plate, placed on a white marbled surface. The roll has five visible layers: the base layer is white sticky rice holding the whole roll together, followed by a layer of black seaweed inside. Inside the seaweed, there is a golden crispy fried shrimp and cucumber. On top of the roll, thin green slices of avocado are carefully layered. The roll is topped with small orange fish eggs and a creamy orange sauce, sprinkled with some black sesame seeds for extra texture. There are droplets of soy sauce artfully placed around the sushi roll. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make sushi rice ahead of time?

Yes, sushi rice can be cooked and seasoned ahead of time. Store it covered at room temperature if using within a few hours, or refrigerate wrapped in a kitchen towel for best texture.

What is the best way to cut sushi rolls without crushing them?

Use a very sharp knife and clean the blade with a wet towel between each cut. Keeping the knife moist and cutting gently prevents crushing the roll and keeps slices neat.