Dragon Roll recipe

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Ingredients

¾ cup Japanese sushi-style rice
¾ cup water
1 ⅓ tablespoons rice vinegar
1 ⅓ tablespoons white sugar
2 ¼ teaspoons salt
cooking spray
8 frozen tempura shrimp
2 sheets nori (dry seaweed)
2 sticks imitation crabmeat, cut into 1/4-inch pieces
1 cucumber - peeled, seeded, and cut into 1/4-inch strips
1 avocado, sliced
10 ounces frozen unagi kabayaki (grilled eel), thawed and sliced into 2-inch strips

Nutrition Info

1095.3 calories
carbohydrate: 93.5 g
cholesterol: 431.7 mg
fat: 50.3 g
fiber: 9.4 g
protein: 66.6 g
saturatedFat: 8.9 g
servingSize: -
sodium: 3340.7 mg
sugar: 11.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Rinse rice in a strainer until water runs clear.

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

  5. Arrange shrimp tempura on the baking sheet.

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

  7. 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. 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. 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.

Recipe Yield

2 maki sushi rolls

Recipe Note

Delicious and festive uramaki sushi roll featuring unagi, avocado, and shrimp tempura. It's fun to decorate the roll to look like a dragon! Serve with unagi sauce, soy sauce, wasabi, and pickled ginger.

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