Simplified Dragon Roll (#ドラゴンロール)

Dragon Roll
#ドラゴンロール

 15 mins  Cooking - Free food icons20 mins  Client, dinner, eat, food, man, meal, restaurant icon 2 servings 
Course:  Main dish/ Side dish (half portion) 
Cuisine: Japanese


 Ingredients

  • 2 Avocado
  • sheets Nori (seaweed, cut in half crosswise)
  • cup Sushi rice (each roll needs 1/2 cup sushi rice)
  • pieces Shrimp tempura
  • 1/2 Cucumber

 

  Sauce and seasoning

  • Vinegar water for dipping hands (Tezu)
    • 1/4 cup water
    • 2 t-sp Rice vinegar
  • 2 tb-sp Mixed sesame

 

Bakery svglinecolor recipe book icon - Bakery Icons 2017 Steps by step

1. Prepare sushi rice ahead of time and cool for 20mins

2. Cut cucumber into finger size. Remove the seeds and then cut in half lengthwise

3. Destone the avocado and cut into finger size

4. Wrap the bamboo mat with plastic wrap and place half of the nori sheet, shiny side down. Dip your hands in tezu (vinegar water) and spread 1/2 cup sushi rice over the nori sheet

5. ***optional***Turn it over (rice in the bottom and nori on top to create the inside-out sushi roll, which means sushi rice is on the outside while nori wraps around the ingredients inside. 

6. Put the shrimp tempura, cucumber strips, and avocado at the bottom end of the nori sheet

7. Start rolling the bottom end of the nori sheet over the filling tightly and firmly with bamboo mat until the bottom end reaches the nori sheet. Lift the bamboo mat and roll over

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

9. Cut the roll into 8 pieces with knife. Clean knife with wet towel after each cut

10. Drizzle spicy mayo and/or sprinkle black and white sesame seeds on top

11. Pop them in a bento box for a quick lunch

 

Bright, idea, lamp, tips iconStep's secret tips:

  • You are recommend to squeeze some lemon juice over the avocado to prevent from changing color
  • If the roll got messy while cutting, tightly squeeze the sushi roll again with the bamboo mat
  • Spicy mayo: 
    • 1 tb-sp Japanese mayonnaise
    • t-sp Sriracha sauce

Leave a comment

Please note, comments must be approved before they are published