A dragon roll generally consists of an inside out roll, which is filled with tempura and topped with avocado scales, but every resturant generally has their own recipe to make the perfect dragon roll.
The dragon roll is a non-traditional roll in the sense that it isn't really made in traditional Japanese restauants or in Japan, it's more of a western invention.
You will need:
- 5-6 Cups of cooked sushi rice
- 1 Cucumber
- 4-5 Avocados
- Lemon Juice
- 4 Sheets of Nori Seaweed
- 7 Cooked Tempura Prawns
- Japanese Mayo
- Unagi Sauce
- Seasame Seeds
- Cut your cucumber in half then remove the seeds, before cutting into long 1cm strips.
- Now prepare the avocados by cutting them in half and removing the stone. Scoop the avocado out of it's skin, then cut into thin strips. Place in a bowl and carefully toss with 1-2 Tbsp lemon juice to prevent browning. Try not to mash up the avocado. Ensure you have cut very thin strips about 5mm thick.
- Now wrap your sushi rolling mat in cling film. Begin by laying out the avocado in an overlapping scale pattern from top to bottom. Avocado is sticky to if you have a flavorless spray oil, use that on the cling film first.
- Next take a sheet of nori and place it on your chopping board, not on the mat. Lay out the sticky rice on top of the nori, then flip it over and place rice-side-down on top of the avocado.
- Now fill with the tempura prawns and cucumber. Optionally, you can add things like cream cheese at this stage too.
- Roll up your sushi roll like you would a jam roly poly. Start at the end and ease it into a round shape. Use the rolling mat to squish the roll into a perfect circle.
- Now remove the mat and cling film. You should have a beautiful dragon roll! Chop into bite-size pieces, but serve them together in one long line. Decorate with Japanese mayo, unagi sauce, sesame seeds and more! You can even make a little dragon face using pepper if you are very skilled with a knife!