How to Make Dragon Roll in 10 Minutes

Ever wondered how to recreate that stunning dragon roll from your favorite sushi restaurant? You’re in luck! This dragon roll recipe transforms ordinary ingredients into an impressive Japanese delicacy that looks professional but takes just minutes to make. A dragon roll features crunchy shrimp tempura and fresh avocado, wrapped in sushi rice and topped with thin slices of avocado to create a dragon-like appearance. Perfect for sushi lovers looking to impress dinner guests without spending hours in the kitchen, this 10-minute version uses smart shortcuts that deliver authentic flavor without the restaurant wait or price tag.

Ingredients

Main Ingredients

• 2 sheets nori (seaweed)
• 2 cups prepared sushi rice (short-grain rice seasoned with rice vinegar)
• 4 pieces shrimp tempura (store-bought or homemade)
• 1 cucumber, cut into thin strips
• 2 ripe avocados (1 for inside, 1 for topping)
• 2 tablespoons tobiko (flying fish roe)
• 2 tablespoons spicy mayo

Dragon Roll Toppings

• Unagi sauce (eel sauce)
• Black sesame seeds
• Thinly sliced scallions
• Extra spicy mayo for drizzling

Suggested Substitutions

• Protein alternatives: Imitation crab, cooked salmon, or grilled eel instead of shrimp tempura
• Vegetarian option: Replace shrimp with tempura sweet potato or asparagus
• Low-carb variation: Use cauliflower rice mixed with rice vinegar instead of sushi rice
• Allergen-free: Skip the tobiko if you have seafood allergies
• No avocado: Thinly sliced mango can replace avocado for the “dragon scales”

How to Make Dragon Roll

1. Prepare your workspace: Lay out a bamboo sushi mat covered with plastic wrap. Keep a small bowl of water nearby to prevent rice from sticking to your hands.
2. Form the inside-out roll base:
   • Place one sheet of nori, shiny side down, on the bamboo mat
   • Wet your hands and spread 1 cup of sushi rice evenly over the nori, leaving about 1 inch uncovered at the top
   • Pro tip: Press gently but firmly to create an even layer without mashing the rice
   • Flip the nori so the rice side faces down on the mat
3. Add fillings:
   • Arrange 2 shrimp tempura pieces, cucumber strips, avocado slices, and a line of spicy mayo horizontally across the middle of the nori
   • Important: Don’t overfill or the roll will be difficult to close properly
4. Roll it up:
   • Using the bamboo mat, roll from the bottom, tucking the edge under the fillings
   • Apply even pressure as you roll forward to create a tight, compact cylinder
   • Seal the edge with a few grains of rice if needed
5. Create the dragon effect:
   • Place the second avocado flat on a cutting board and slice it into very thin slices
   • Fan out the avocado slices and drape them over the top of the roll, overlapping slightly to create “dragon scales”
   • Trick for perfect slices: Use a very sharp knife and clean it between cuts
6. Add the finishing touches:
   • Sprinkle with tobiko on the sides of the roll
   • Drizzle with unagi sauce and additional spicy mayo
   • Top with a light sprinkle of sesame seeds and scallions
7. Slice and serve:
   • Use a sharp knife dipped in water to cut the roll into 8 equal pieces
   • Arrange on a plate with wasabi, pickled ginger, and extra sauces

Visual indicator: Your dragon roll should have a vibrant green “back” from the avocado slices, with the red tobiko and white rice creating a colorful contrast.

Customization Ideas

Spice Level Variations

Adjust the heat to your preference by:

• Adding sriracha to the spicy mayo for extra kick
• Incorporating wasabi into the roll itself
• Using a jalapeño strip instead of cucumber for heat-lovers

Regional Inspirations

• California Dragon: Add mango and replace tobiko with masago for a West Coast twist
• Philly Dragon: Include cream cheese and smoked salmon for an East Coast flavor
• Hawaiian Dragon: Top with thin pineapple slices instead of avocado and add teriyaki sauce

Dietary Adaptations

• Gluten-free: Use tamari instead of soy sauce for dipping
• Keto-friendly: Replace rice with finely shredded cauliflower seasoned with rice vinegar
• Plant-based: Use tempura vegetables and top with thinly sliced avocado, skip the fish roe

Meal Prep or Storage Tips

Advance Preparation

While dragon rolls are best enjoyed fresh, you can:

• Cook and season sushi rice up to 24 hours ahead (store in an airtight container at room temperature)
• Slice vegetables and store in water in the refrigerator to prevent browning
• Make spicy mayo and unagi sauce 3-4 days in advance
• Prepare shrimp tempura earlier in the day and reheat briefly before assembling

Storing Leftovers

• Wrap tightly in plastic wrap and refrigerate for up to 24 hours
• Note: The rice will harden and avocado may brown when refrigerated
• For best results, consume dragon rolls the same day they’re made

Quick Assembly Hack

For an even faster 5-minute version:

1. Pre-purchase sushi-grade rice from an Asian grocery store
2. Use frozen tempura shrimp that can be quickly reheated
3. Buy pre-made sauces from the international food section

Creating restaurant-quality dragon rolls at home doesn’t have to be intimidating or time-consuming! With this 10-minute recipe, you can impress friends and family with beautiful, delicious sushi that looks professionally made. The combination of crunchy tempura, creamy avocado, and flavorful sauces makes this dragon roll a showstopper for dinner parties or date nights in.

Have you tried making this dragon roll recipe? We’d love to see your creations! Let us know in the comments below.

Dragon Roll

This 10-minute Dragon Roll is a vibrant, flavor-packed sushi roll featuring shrimp tempura, avocado, and spicy mayo—perfect for an easy and impressive at-home sushi night.

Servings 2 rolls

Prep Time 10 minutes mins

Total Time 10 minutes mins

Equipment

• Bamboo Sushi Mat

Ingredients

Main Ingredients

• 2 sheets nori seaweed sheets
• 2 cups prepared sushi rice short-grain rice seasoned with rice vinegar
• 4 shrimp tempura store-bought or homemade
• 1 cucumber cut into thin strips
• 2 ripe avocados 1 for inside, 1 for topping
• 2 tbsp tobiko flying fish roe
• 2 tbsp spicy mayo

Toppings

• unagi sauce for drizzling
• black sesame seeds for garnish
• scallions thinly sliced
• extra spicy mayo for drizzling

Instructions

• Lay out a bamboo sushi mat with plastic wrap. Place a nori sheet shiny-side down. Wet hands and spread 1 cup rice evenly, leaving 1 inch at the top.
• Flip the nori over. Add 2 shrimp tempura, cucumber, avocado slices, and a line of spicy mayo across the middle.
• Roll tightly using the bamboo mat, tucking the edge under the filling and pressing firmly. Seal with rice if needed.
• Thinly slice the second avocado and layer on top of the roll like scales. Press gently using plastic wrap and mat.
• Sprinkle tobiko on the sides, drizzle with unagi sauce and spicy mayo, then garnish with sesame seeds and scallions.
• Slice into 8 pieces using a wet knife. Serve with wasabi, pickled ginger, and extra sauce on the side.

Notes

Make ahead tips: Prepare rice, sauces, and vegetables in advance. For variations, try mango slices instead of avocado or swap shrimp with tempura veggies or grilled eel.

Calories: 390kcal

Course: Main Course, sushi

Cuisine: Japanese

Keyword: avocado sushi, dragon roll, shrimp tempura roll, sushi roll