Dinner

Homemade Dragon Rolls: A Sushi Sensation Recipe

ByRita Bennet November 8, 2025November 8, 2025

Introduction

Dragon Rolls are a vibrant and flavorful sushi favorite that’s surprisingly easy to make at home. Featuring fresh avocado, shrimp or crab, and a spicy kick, this roll is sure to impress both sushi lovers and beginners alike.

A close-up view of a sushi roll on a long white plate, placed on a white marbled surface. The sushi roll has several layers: the outer layer is bright green avocado slices, under which white rice tightly wraps around the inner filling. Inside, there is a crunchy orange filling with pieces of green cucumber. The roll is topped with a thick drizzle of bright orange spicy sauce, garnished with small black and white sesame seeds and chopped green onions. A black bowl with green wasabi is slightly out of focus in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups sushi rice
4 sheets nori

1 cucumber, sliced into thin strips
1 avocado, sliced

1 cup cooked shrimp or crab meat
2 tbsp sriracha sauce

1 tbsp toasted sesame seeds

Instructions

Step 1: Rinse the sushi rice under cold water until the water runs clear. Cook according to the package instructions. While the rice is still warm, season it with rice vinegar, sugar, and salt, stirring gently to combine.
Step 2: Prepare the fillings by slicing the cucumber and avocado into thin strips. Set aside.

Step 3: Cover a bamboo rolling mat with plastic wrap to prevent sticking. Place one nori sheet shiny side down on the mat.
Step 4: Wet your hands to prevent the rice from sticking, then spread about 1 cup of sushi rice evenly over two-thirds of the nori sheet.
Step 5: Arrange shrimp or crab, cucumber, and avocado strips along the center of the rice-covered nori. Drizzle with sriracha sauce for a spicy touch.

Step 6: Using the bamboo mat, roll the sushi tightly from the filled edge, applying gentle pressure to form a firm cylinder.
Step 7: Dip a sharp knife in water and slice the roll into eight even pieces. Sprinkle with toasted sesame seeds before serving.

Tips & Variations

For extra flavor, lightly toast the nori sheets before assembling your rolls.

Swap sriracha for spicy mayo to add creaminess to your Dragon Roll.
Use fresh raw salmon or tuna instead of cooked shrimp or crab for a different twist.
Chill your knife before slicing to help make cleaner cuts.

Storage

Store any leftover rolls tightly wrapped in plastic wrap in the refrigerator for up to 24 hours. For best texture, consume sushi fresh. When reheating, sushi is not recommended, but if needed, let it come to room temperature before eating to improve flavor.

How to Serve

A roll of sushi cut into eight pieces sticks in a line on a long white plate with a slight shine. Each piece shows three layers inside: bright orange fish roe, pale yellow avocado, and white rice wrapped with a thin dark seaweed layer. On top, there is a green smooth sauce spread evenly, waved with thick orange sauce drizzled in zig-zag lines. The sushi is sprinkled with small black and white sesame seeds and a few pieces of green herb leaves. Two small black bowls with dipping sauces sit blurred in the background, while the plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of sushi rice?

While you can use brown rice, sushi rice’s sticky texture is key for holding the roll together. Brown rice will make the roll less cohesive and slightly harder to shape.

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

Keep a small bowl of water nearby and wet your hands before handling the rice. This simple step keeps the rice from sticking and makes spreading it easier.