Dragon Roll Recipe – Japanese Special
The Dragon Roll is a popular and visually striking sushi roll often found in Japanese restaurants. This inside-out roll (uramaki) features a flavorful combination of crispy tempura shrimp, creamy avocado, and thinly sliced eel or unagi, all arranged to resemble the scales of a dragon. Often drizzled with a savory eel sauce and garnished with sesame seeds or tobiko, the Dragon Roll delivers a satisfying blend of textures and sweet-savory notes. Whether you’re hosting a sushi night or looking to impress guests, this roll is as delicious as it is eye-catching. Let’s dive into creating this iconic sushi dish at home
- Prep Time30 min
- Cook Time10 min
- Total Time40 min
For the Sushi Rice:
- 2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
For the Filling:
- 6 large shrimp, peeled and deveined
- 1/2 cup tempura batter (store-bought or homemade)
- Vegetable oil (for frying)
- 1/2 cucumber, julienned
- 1 sheet nori (seaweed)
For the Topping:
- 1/2 avocado, thinly sliced
- 1 small piece grilled eel (unagi) or smoked salmon (optional)
- 1 tablespoon tobiko (flying fish roe) – optional
- Eel sauce (store-bought or homemade)
Optional Garnishes:
- Sesame seeds
- Pickled ginger
- Wasabi
Prepare the Sushi Rice:
While the sushi rice is still warm, mix in rice vinegar, sugar, and salt.
Stir gently to combine, then let it cool to room temperature.
Fry the Shrimp Tempura:
Heat oil in a pan over medium-high heat.
Dip shrimp in tempura batter and fry until golden and crispy.
Drain on paper towels and set aside.
Assemble the Dragon Roll:
Place a bamboo sushi mat on a flat surface and cover it with plastic wrap.
Lay the nori sheet on the mat, shiny side down.
Spread a thin, even layer of sushi rice over the nori.
Flip the nori so the rice is on the bottom.
Place shrimp tempura and cucumber across the center of the nori.
Roll tightly using the bamboo mat to form a firm cylinder.
Add the Dragon Topping:
Carefully arrange avocado slices across the top of the roll.
Optional:
Add thin slices of grilled eel or smoked salmon on top of the avocado.
Cover the roll with plastic wrap and gently press to secure the topping.
Slice the roll into 6–8 pieces using a sharp, wet knife.
Serve:
Drizzle eel sauce over the top of the roll.
Garnish with sesame seeds, tobiko, or optional toppings.
Serve with pickled ginger and wasabi on the side.
Recipe Notes :
Eel Substitute : Smoked salmon or cooked shrimp can be used in place of unagi for accessibility.
Tempura Tip : Shrimp should be straightened with a small slit on the underside before frying to prevent curling.
Homemade Eel Sauce : Simmer 1/4 cup soy sauce, 1/4 cup mirin, and 2 tablespoons sugar until slightly thickened.
Storage : Best enjoyed immediately, but can be stored in the refrigerator for up to 24 hours, covered tightly.
Serving Suggestion : Pair with miso soup or a seaweed salad for a full sushi meal experience.
