Dragon Roll Sushi is a filling and easy sushi roll that is fancy enough for the best sushi restaurants but easy enough to make at home. If you are craving some sushi flavor without the sushi prices, try making this delicious roll at home!
Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!
Something about sushi feels so chic and decadent. Maybe it’s because most Japanese sushi calls for raw fish, which takes great skill to prepare safely. Or maybe it’s because each bite is presented so beautifully with a cacophony of colors and bright, fresh flavors.
If you are a sushi lover, chances are you are always on the lookout for high quality sushi that is still affordable. As with most amazing dishes, the most affordable way to get it is to make it yourself (I have a list of 16 Different Sushi Recipes here!).
Luckily Americans have put their own twist on sushi, including using cooked seafood, which makes it easy and safe to prepare at home.
The Dragon Sushi Roll, sometimes called caterpillar rolls, is an excellent roll for a beginner. It’s a little more complex and time-consuming than a simple California roll, but it is still presented beautifully and will definitely impress anyone at your next dinner party. PS – If you need ideas of what to serve alongside your sushi, check out my article on What to Serve with Sushi at a Party!
This Dragon Roll Sushi Recipe is also perfect because it is perfectly delicious. The crunchy shrimp tempura mixes beautifully with creamy avocado, and all the sauces add a punch of flavor that is unforgettable.
Recipe Origin
Sushi has been a part of Japanese culture and cuisine for centuries as chefs learned unique ways to preserve and serve fresh fish…. But Dragon rolls are actually a Western invention.
As sushi became more popular worldwide, the recipes for many popular rolls were adjusted in Western countries, creating a Western-Japanese-fusion type of sushi.
The most popular Western Japanese roll is the California Roll, but you can also find a Philly roll, Alaska roll, and Dragon Roll on the menu in many American sushi restaurants.
Dragon rolls typically carry a high price tag at many restaurants because of the effort it takes to present them so beautifully. They are an inside-out sushi roll, which takes some skill to put together. When done right, the avocado resembles dragon scales.
Why Make This Recipe
- Impress Your Friends: So many people are intimidated to make their own sushi. Once you have gathered your ingredients, it is not difficult to learn to roll and cut your own sushi and it’s a great meal to serve at your next dinner party.
- Save Money: One of the biggest drawbacks of ordering sushi is the cost, but when you make homemade sushi you will find the dragon roll ingredients are actually very affordable.
- Taste of Japan: Dragon Rolls didn’t actually come from Japan, but they are an easy sushi dish to prepare at home with no raw fish. Bring a bit of Japanese inspiration to your table with this colorful dish!
What Do I Need To Make This Recipe?
Ingredients
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Nori Sheets: I cut mine in half and have found it is just the right amount to cover your filling. You can also buy them pre-cut for easier preparation.
- Cucumber: Persian cucumbers, Japanese cucumbers, and English cucumbers all work well. If you use English cucumbers, cut them lengthwise and remove the seeds. A regular cucumber can also be used, but the cucumber slices will have more moisture and may not provide the best texture for the roll.
- Shrimp Tempura: Many stores like Trader Joe’s sell shrimp tempura in the frozen section. Just pop it in the oven or fry it on the stove to heat it up. I got mine at a local Asian market.
- Tobiko: Tobiko is flying fish eggs. They are salty and slightly smoky and add amazing flavor to your roll. Tobiko is certainly the most expensive part of this Dragon Roll Sushi Recipe, so while it is a great addition to the top of the roll, feel free to omit it in order to keep costs down.
- Sushi Rice: Sushi rice is a short-grain rice that is extra sticky and chewy. I do not recommend using medium or long-grain white rice as the texture will not be the same and the roll will not stick together as well.
- Avocados: Choose avocados that are ripe but not too soft. You need to be able to peel the skin off the avocado without squishing the flesh of the fruit. This is a difficult balance, so make sure to check that the avocado has a little give when pressed but is not overly soft.
- Sriracha Mayo: You can purchase the pre-mixed sriracha mayo or create your own by mixing mayonnaise and sriracha sauce. If you make your own I recommend using Japanese mayonnaise.
- Unagi Sauce, for serving: Unagi is an eel sauce that provides great flavor. You could also just serve it with soy sauce!
- Rice Vinegar and Water: This is helpful to keep the rice from sticking to your fingers when preparing your Dragon Roll Sushi Recipe.
Tools
- Sushi Roller/Bamboo Sushi Mat
- Plastic Wrap
How to Make This Recipe
Step One: Slice Your Avocados
Start by preparing your avocados. To do so, cut the avocado in half. Then remove the pit from the center of the avocado. Use your hands to carefully peel the skin off of the outside of the avocado (without squishing the flesh of the fruit).
Once the avocado flesh is separated from the skin, place the avocado inside down on a cutting board. Use a knife to thinly slice the avocado. Then, use the side of your large knife to very gently press on top of the avocado until the slices start to separate and the avocado lengthens.
When the avocado is about ½ – ⅔ the length of your sushi roll, pause. Set this aside.
Step Two: Prepare
Now begin rolling your sushi. Wrap your sushi mat in plastic wrap in order to keep it from getting dirty.
Place a half nori sheet on top of your sushi mat, shiny side down.
In a small bowl, combine the water and rice vinegar for your hands. Whisk to combine.
Step Three: Assemble the Filling
Measure out ½ cup of sushi rice and place it on top of your nori sheet. Dip your hands in the vinegar water so that you can touch the rice without it sticking to your hands.
Use your hands to spread the rice over the entire nori sheet.
Once the rice is spread out, flip the nori sheet over. Place 2 pieces of shrimp tempura at the bottom edge of the nori sheet.
Place 1-2 strips of cucumber across the length of the nori sheet as well.
Finally, sprinkle about 1 tsp of tobiko over the ingredients.
Step Four: Roll the Sushi
Place your thumbs under the sushi mat. Then lift the edge of the mat closest to your belly up and over the filling in the center.
Use your hands to press the length of the log, making sure that all of the sushi ingredients are staying together. Continue lifting and rolling the edge of the sushi mat until the sushi is in one roll.
Gently press with your hands again to make sure that the rice on the outside edge is sticking together. If you need visual instructions for this process, I enjoyed watching this video.
Step Five: Toppings
Once the sushi is rolled, remove the sushi mat.
Use the flat side of your knife to pick up the avocado slices and lay them across the top of your sushi roll. Place a piece of plastic wrap over top of the avocado. Then put the sushi mat over the top of the sushi roll and gently squeeze until the avocado slices match the shape of the sushi roll.
Remove the bamboo mat but keep the plastic wrap on top of your sushi roll. Use your knife to cut the sushi into 8 pieces through the plastic wrap. Once cut, remove the plastic wrap.
Place the cut sushi on your serving platter. To decorate, spoon a pinch of tobiko onto each piece of sushi. Then drizzle about 1 tsp of sriracha mayo over the top of the roll and a pinch or two of black sesame seeds. Place a few dollops of unagi sauce on your plate for dipping.
Repeat until all of the sushi rolls are ready. Serve and enjoy!
Expert Tips:
- I got my shrimp tempura in the frozen section of my local Asian market. I had to fry the tempura for about 3 minutes to prepare.
- If you are going to wait to serve your dragon roll, squeeze some fresh lemon juice over the top of the avocado slices to keep them from browning.
- Your avocado is one of the key ingredients of the dragon roll and its presentation so take your time to find the right, ripe avocados for the job.
Getting the Rice Right
Getting your rice just right on the roll can be tricky. You want to use rice that is slightly cool or at room temperature.
Do not use rice that is hot as it will mush easily. Do not smash your rice!
You want to be able to see the individual pieces of rice, rather than a rice paste. It’s helpful to use your hands to pat the rice down so you do not over-smash.
Finding the Best Avocado
To select the right avocado look for one with dark brown skin.
Hold it in your palm and squeeze it gently. It should give slightly to some gentle pressure. If it is too soft or shriveled-looking, it is overripe and bad.
If it is too hard it will not slice nicely, but it should be ready within a day or two. Leave it on the counter overnight to ripen further.
Cutting Your Sushi
After you make the first few cuts, you may notice your knife sticking to your rice. To keep your rice from sticking, it is helpful to keep a wet paper towel nearby to wipe any rice off of your knife in between uses.
It is also important to use a nice, sharp knife to slice your rolls.
Variations
While this is a popular variation of dragon rolls, there are other recipe variations out there that would be delicious additions to your own dragon roll!
- Some people add mango to the top of their rolls along with the avocado.
- Some people add Japanese mayonnaise to the inside of the Dragon Roll
- Some people make a Red Dragon Roll. To do this, they fill the roll with a crab and seaweed mixture and top it with spicy tuna.
FAQs
Yes! If you have leftover sushi, feel free to save it! To do so, wrap it tightly in plastic wrap so that the air cannot get to it. You can save it in your fridge overnight. If possible, I recommend waiting until the next day to put the avocado on top of your dragon roll. If the avocado is already added, squeeze some lemon juice on top of the avocado so as to preserve it before placing the dragon roll in the fridge.
No, a dragon roll does not have raw fish! If you are wary of eating sushi with raw fish, this Dragon Roll Sushi Recipe is the perfect fit for you! It is filled with shrimp tempura and cucumbers.
A Dragon Roll is an inside-out sushi roll where the inside is filled with shrimp tempura and cucumbers, and the outside is topped with cucumbers.
The plastic wrap that goes around the sushi mat is intended to keep the sushi mat clean! Because this is an inside-out sushi roll (similar to a Rainbow Roll), the rice is on the outside. Without the plastic wrap, the rice would stick to the bamboo mat and cause a mess.
Did you enjoy this recipe? If so, make sure to check out these other recipes I picked out just for you:
Dragon Roll Sushi Recipe
Equipment
- Sushi Rolling Mat
- Plastic Wrap
- Cutting Board
- Mixing Bowl(s)
Ingredients
- 4 Half Nori Sheets
- ½ English Cucumber, cut into thin strips
- 8 Shrimp Tempura, prepared according to package instructions
- 8 tsp Tobiko
- 2 cups sushi rice, prepared
- 2 avocados
- 4 tsp sriracha mayo, or more to taste
- 2 tsp black sesame seeds
- Unagi Sauce, for serving
For Hands
- ¼ cup water
- 2 tsp rice vinegar
Instructions
- Start by preparing your avocados. To do so, remove the pit from the center of the avocado. Then use your hands to carefully peel the skin off of the outside of the avocado (without squishing the flesh of the fruit).
- Once the avocado flesh is separated from the skin, place the avocado inside-down on a cutting board. Use a knife to thinly slice the avocado. Then, use the side of your large knife to very gently press on top of the avocado until the slices start to separate and the avocado lengthens.
- When the avocado is about ½ – ⅔ the length of your sushi roll, pause. Set this aside.
- Now begin rolling your sushi. Wrap your sushi mat in plastic wrap in order to keep it from getting dirty.
- Place a half nori sheet on top of your sushi mat, shiny-side down.
- In a small bowl, combine the ¼ cup water and 2 tsp rice vinegar for your hands. Whisk to combine.
- Measure out ½ cup of sushi rice and place it on top of your nori sheet. Dip your hands in this vinegar water so that you can touch the rice without it sticking to your hands. Use your hands to spread the rice over the entire nori sheet.
- Once the rice is spread out, flip the nori sheet over. Place 2 pieces of shrimp tempura at the bottom edge of the nori sheet. Place 1-2 strips of cucumber across the length of the nori sheet as well. Finally, sprinkle about 1 tsp of tobiko over the ingredients.
- Place your thumbs under the sushi mat. Then lift the edge of the mat closest to your belly up and over the filling in the center.
- Use your hands to press the length of the log, making sure that all of the sushi ingredients are staying together. Continue lifting and rolling the edge of the sushi mat until the sushi is in one roll. Gently press with your hands again to make sure that the rice on the outside edge is sticking together. If you need visual instructions for this process, I enjoyed watching this video.
- Once the sushi is rolled, remove the sushi mat. Use the flat side of your knife to pick up the avocado slices and lay them across the top of your sushi roll. Place a piece of plastic wrap over top of the avocado. Then put the sushi mat over the top of the sushi roll and gently squeeze until the avocado slices match the shape of the sushi roll.
- Remove the bamboo mat but keep the plastic wrap on top of your sushi roll. Use your knife to cut the sushi into 8 pieces through the plastic wrap. Once cut, remove the plastic wrap.
- Place the cut sushi on your serving platter. To decorate, spoon a pinch of tobiko onto each piece of sushi. Then drizzle about 1 tsp of sriracha mayo over the top of the roll and a pinch or two of black sesame seeds. Place a few dollops of unagi sauce on your plate for dipping.
- Repeat until all of the sushi rolls are ready. Serve and enjoy!
Notes
- Nori Sheets: I cut mine in half and have found it is just the right amount to cover your filling. You can also buy them pre-cut for an easier preparation.
- Cucumber: Persian cucumbers, Japanese cucumbers and English cucumbers all work well. If you use English cucumbers, cut them lengthwise and remove the seeds. A regular cucumber can also be used, but the cucumber slices will have more moisture and may not provide the best texture for the roll.
- Shrimp Tempura: Many stores like Trader Joe’s sell shrimp tempura in the frozen section. Just pop it in the oven or fry it on the stove to heat it up. I got mine at a local Asian market.
- Tobiko: Tobiko is flying fish eggs. They are salty and slightly smoky and add amazing flavor to your roll. Tobiko is certainly the most expensive part of this Dragon Roll Sushi Recipe, so while it is a great addition to the top of the roll, feel free to omit it in order to keep cost down.
- Sushi Rice: Sushi rice is a short-grain rice that is extra sticky and chewy. I do not recommend using medium or long-grain white rice as the texture will not be the same and the roll will not stick together as well.
- Avocados: Choose avocados that are ripe but not too soft. You need to be able to peel the skin off the avocado without squishing the flesh of the fruit. This is a difficult balance, so make sure to check that the avocado has a little give when pressed but is not overly soft.
- Sriracha Mayo: You can purchase the pre-mixed sriracha mayo or create your own by mixing mayonnaise and sriracha sauce. If you make your own I recommend using Japanese mayonnaise.
- Unagi Sauce, for serving: Unagi is an eel sauce that provides great flavor. You could also just serve it with soy sauce!
- Rice Vinegar and Water: This is helpful to keep the rice from sticking to your fingers when preparing your Dragon Roll Sushi Recipe.
- I got my shrimp tempura in the frozen section of my local Asian market. I had to fry the tempura for about 3 minutes to prepare.
- If you are going to wait to serve your dragon roll, squeeze some fresh lemon juice over the top of the avocado slices to keep them from browning.
- Your avocado is one of the key ingredients of the dragon roll and its presentation so take your time to find the right, ripe avocados for the job.
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