Dragon Roll Recipe

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Everett Published: January 26, 2021 Modified: October 28, 2021
Dragon Roll Recipe

How To Make Dragon Roll

Enjoy mouthwatering dragon roll at home with this easy sushi recipe made with shrimp tempura, rice, crabmeat sticks, and unagi for a fancy Japanese night.

Preparation: 30 minutes
Cooking: 38 minutes
Total: 1 hour 8 minutes

Serves:

Ingredients

  • ¾cuprice,Japanese sushi-style
  • ¾cupwater
  • 1⅓tbsprice vinegar
  • 1⅓tbspwhite sugar
  • tspsalt
  • Cooking spray
  • 8tempura shrimp,frozen
  • 2sheetsnori,(dry seaweed)
  • 2crabmeat sticks,imitation, cut into ¼-inch pieces
  • 1cucumber,peeled, seeded, and cut into ¼-inch strips
  • 1avocado,sliced
  • 10ozunagi kabayaki,(grilled eel) frozen, thawed and sliced into 2-inch strips

Instructions

  1. Rinse rice in a strainer until water runs clear.

  2. Combine rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.

  3. Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry.

  4. Preheat oven to 400 degrees F. Grease a baking sheet with cooking spray.

  5. Arrange shrimp tempura on the baking sheet.

  6. Bake in the preheated oven until golden and crispy, about 6 minutes per side. Cut tails off 4 of the tempura shrimp.

  7. Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 sheet of nori, shiny-side down, on the plastic wrap. Spread 1 cup rice on top using moistened fingers, leaving a ⅓-inch border. Flip nori so rice is facing the mat.

  8. Arrange imitation crabmeat and cucumber along the bottom edge of the nori sheet. Place 2 tail-off shrimp in the center of the nori sheet. Place 2 tail-on shrimp on the end so that the tails extend over the sides of the sheet. Lift the edge of the mat and roll up nori into a tight log around filling.

  9. Transfer sushi roll to a serving plate. Layer avocado and unagi slices on top to cover the top and sides of the roll.

  10. Slice roll into 8 pieces using a moistened knife. Repeat with remaining nori, rice, crabmeat, cucumber, avocado, and unagi to make a second roll.

  11. Serve and enjoy.

Nutrition

  • Calories: 548.66kcal
  • Fat: 20.54g
  • Saturated Fat: 2.69g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 13.18g
  • Polyunsaturated Fat: 3.46g
  • Carbohydrates: 82.05g
  • Fiber: 7.49g
  • Sugar: 11.51g
  • Protein: 11.26g
  • Cholesterol: 30.24mg
  • Sodium: 1079.45mg
  • Calcium: 61.42mg
  • Potassium: 808.48mg
  • Iron: 1.67mg
  • Vitamin A: 34.28µg
  • Vitamin C: 15.28mg
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