Dragon Rolls

Crispy shrimp tempura and creamy avocado wrapped in seasoned rice create an irresistible textural contrast in these showstopping rolls. The optional unagi glaze adds rich umami depth, while vibrant tobiko gives every bite a delightful pop. Perfect for impressing dinner guests or satisfying serious sushi cravings at home.

Ingredients

1 Japanese or Persian cucumber (4 oz)

2 avocados (12 oz)

1/2 lemon (optional, for preventing discoloration)

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

3 1/4 cups cooked and seasoned sushi rice (3/4 cup per roll)

8 pieces homemade shrimp tempura

2 tbsp tobiko (flying fish roe)

Unagi (freshwater eel) fillet (optional)

1/4 cup water

2 tsp rice vinegar (unseasoned)

Homemade spicy mayo

Unagi (eel) sauce

Toasted black sesame seeds

Instructions

Gather all the ingredients. Prepare sushi rice according to your preferred method.

Cut the cucumber lengthwise into quarters. Remove the seeds and cut in half lengthwise again into thin strips. You will have 8 strips.

Cut the avocados in half lengthwise around the pit and twist the halves until they separate. Use a spoon to remove the pit, or carefully tap the heel of your knife into the pit, then twist to remove.

Remove the skin and thinly slice the avocado halves crosswise.

Gently press the avocado slices with your fingers so the individual slices begin to slide and separate. Keep pressing gently with the side of the knife until the length of the sliced avocado is about the length of a sushi roll. Squeeze lemon over the avocado to prevent discoloration if not rolling immediately.

Make the tezu (vinegared water) by combining 1/4 cup water and 2 tsp rice vinegar in a small bowl. Line a bamboo mat with plastic wrap. Place a half nori sheet on top, shiny side down. Dip your hands in the tezu and spread 3/4 cup sushi rice on the nori sheet.

Flip over the nori sheet with the rice on it. Place 2 pieces of shrimp tempura across the bottom edge of the nori sheet closest to you, leaving the tails sticking out on either end. Add 2 cucumber strips and 1/2 tbsp tobiko.

Starting from the bottom end, roll the nori sheet over the filling tightly and firmly with the bamboo mat until the bottom edge reaches the nori sheet. Lift the bamboo mat and roll over the remaining nori.

Place the bamboo mat over the top and tightly squeeze the roll.

Remove the bamboo mat and plastic wrap from the sushi roll. Using the side of the knife, lift the avocado slices from a half avocado and place them on top of the roll. If adding unagi, alternate avocado and unagi slices to cover the top and sides.

Replace the plastic wrap over the roll and put the bamboo mat over the top. Tightly squeeze the roll through the bamboo mat until the avocado slices wrap around the roll. Be gentle so you don't break the avocado slices.

Cut the Dragon Roll through the plastic wrap into 8 pieces with a knife. Clean your knife with a wet towel after each cut. If the roll gets messy while cutting, tightly squeeze with the bamboo mat again. Remove the plastic wrap and transfer to a serving plate.