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Dragon Rolls with Shrimp Tempura, Avocado, Cucumber, Tobiko, and Spicy Mayo Recipe

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★★★★★

4.9 from 130 reviews

Dragon Rolls are a visually stunning and delicious sushi roll featuring shrimp tempura, cucumber, tobiko, and creamy avocado slices on top. This recipe guides you through preparing perfectly seasoned sushi rice, assembling the roll with fresh ingredients, and garnishing with spicy mayo, unagi sauce, and toasted black sesame seeds for a flavorful, restaurant-quality sushi experience at home.

Ingredients

Scale

Main 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)

For Garnishing

  • Homemade Spicy Mayo
  • Unagi (eel) sauce
  • Toasted black sesame seeds

Optional

  • ½ lemon (for preventing avocado discoloration)

Instructions

  1. Prepare Ingredients: Gather all the ingredients including sushi rice cooked and seasoned as per the tutorial. Cut the cucumber lengthwise into quarters, remove seeds, and then into thin strips totaling 8 pieces.
  2. Prepare Avocados: Cut each avocado in half lengthwise around the pit, remove the pit using a spoon or carefully with a knife, then remove skins and slice thinly crosswise. Gently press to slide and separate the slices to a length matching a sushi roll. Optionally, squeeze ½ lemon over sliced avocado to prevent browning.
  3. Make Tezu (Vinegared Water): Combine ¼ cup water and 2 tsp unseasoned rice vinegar in a small bowl. Line a bamboo sushi rolling mat with plastic wrap to prevent sticking.
  4. Assemble Base Roll: Place a half sheet of nori shiny side down on the bamboo mat. Dip your hands in tezu and spread ¾ cup (110 g) sushi rice evenly over the nori.
  5. Flip and Add Fillings: Flip the nori sheet so the rice is on the bottom. Arrange 2 pieces shrimp tempura along the bottom edge closest to you with tails sticking out. Add 2 cucumber strips and ½ Tbsp tobiko on top of tempura.
  6. Roll Sushi: Use the bamboo mat to roll the nori sheet tightly over the fillings from the bottom edge to the top, ensuring it is firm and compact. Lift the mat and continue rolling until fully wrapped. Press firmly with the bamboo mat to secure the roll.
  7. Add Avocado Topping: Remove the mat and plastic wrap. Using the side of the knife, lift and place avocado slices on top of the roll. If desired, alternate with unagi slices to cover the top and sides completely.
  8. Final Rolling: Cover the roll with plastic wrap again and use the bamboo mat to gently but firmly squeeze the avocado to adhere around the roll without breaking the slices. Remove mat and plastic wrap.
  9. Cut Roll: Cut the roll through the plastic wrap into 8 equal pieces using a sharp knife. Clean the knife with a wet towel after each cut to keep slices neat. If the roll becomes messy, re-squeeze firmly with the bamboo mat.
  10. Serve: Remove plastic wrap from the sushi pieces. Top each piece with more tobiko, drizzle with homemade spicy mayo, and sprinkle toasted black sesame seeds. Serve with unagi (eel) sauce on the side for dipping if desired.
  11. Storage: Store leftover sushi rolls in a cool place for up to 8 hours. For overnight storage, cover with a thick kitchen towel and refrigerate to keep rice cool but not cold. Sushi rice leftover should be frozen in an airtight container for up to one month, defrosted overnight in the fridge, and gently microwaved to room temperature before use.

Notes

  • Use a bamboo sushi rolling mat lined with plastic wrap to prevent sticking and achieve tight rolls.
  • Keep your hands wet with tezu (vinegared water) when handling sushi rice to prevent sticking.
  • Squeeze lemon juice on avocado slices immediately if you don’t plan to roll sushi right away to avoid browning.
  • Clean your knife blade with a wet towel between cuts to keep slices clean and prevent rice from sticking.
  • Re-squeeze the roll gently with the bamboo mat if it becomes loose or messy during slicing.
  • For best texture and flavor, serve dragon rolls immediately after preparation.
  • Do not refrigerate sushi rice uncovered as it dries out; use thick towels or plastic wrap to maintain quality.
  • Optional unagi (eel) can enhance the flavor but may be omitted for a simpler version.

Keywords: Dragon Roll, Sushi, Shrimp Tempura, Avocado Sushi Roll, Japanese Cuisine, Homemade Sushi, Sushi Recipe

Find it online: https://kitchenbyrita.com/dragon-rolls-with-shrimp-tempura-avocado-cucumber-tobiko-and-spicy-mayo-recipe/