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.
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.