Go Back
Delicious Dragon Roll Recipe (A Fun Sushi Adventure at Home)

Dragon Roll

Recreate the magic of sushi at home with this fun and easy Dragon Roll recipe featuring crispy shrimp tempura, creamy avocado, and fresh cucumber—all wrapped in perfectly cooked sushi rice.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Sushi
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Sushi Rice
  • 2 cups sushi rice short-grain
  • 2.5 cups water
  • 0.25 cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
For the Filling
  • 4 sheets nori (seaweed)
  • 1 medium cucumber julienned
  • 1 ripe avocado sliced
  • 0.5 lb shrimp tempura
  • 0.25 cup eel sauce
  • 1 tbsp sesame seeds for garnish
For Serving
  • Pickled ginger
  • Soy sauce

Equipment

  • Rice Cooker
  • Bamboo Sushi Mat
  • Small Saucepan

Method
 

  1. Step 1: Rinse sushi rice under cold water until the water runs clear.
  2. Step 2: Combine rinsed rice and water in a rice cooker and cook according to manufacturer's instructions.
  3. Step 3: Heat rice vinegar, sugar, and salt in a small saucepan over low heat until dissolved.
  4. Step 4: Once rice is cooked, transfer to a bowl and gently fold in the vinegar mixture. Allow to cool to room temperature.
  5. Step 5: Place a bamboo sushi mat on a clean surface and cover with plastic wrap. Lay one sheet of nori on the mat, shiny side down.
  6. Step 6: Wet hands to prevent sticking, take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
  7. Step 7: In the center of the rice, arrange a line of cucumber, avocado slices, and shrimp tempura.
  8. Step 8: Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge of the nori with a bit of water.
  9. Step 9: Repeat the process with remaining nori sheets and filling ingredients.
  10. Step 10: Slice each roll into 6-8 pieces with a sharp knife.
  11. Step 11: Drizzle eel sauce over the top and sprinkle with sesame seeds.
  12. Step 12: Serve with pickled ginger and soy sauce on the side.

Notes

Store leftovers in an airtight container in the fridge and enjoy within a day for the best texture.