How to Make a DRAGON ROLL with The Sushi Man

Ingredients

• 0.5 cup Sushi Rice (short‑grain Japanese rice, rinsed and cooked, then seasoned with rice vinegar, sugar and salt)
• 0.5 sheet Nori Sheet (dried seaweed, rough side up)
• 0.25 piece Avocado (ripe, sliced thinly for topping)
• 0.25 piece English Cucumber (peeled and cut into thin strips)
• 4 oz Unagi (Freshwater Eel) (pre‑cooked, frozen; slice into 4 pieces about 1.5" x 2‑3")
• 6 pieces Shrimp (large, tail on) (peeled, deveined, tails left on; butterflied for tempura)
• 0.5 cup Tempura Flour (Tempurako) (or use all‑purpose flour)
• 1 large Egg (beaten into batter)
• 0.5 cup Ice Water (very cold for light tempura batter)
• 2 cup Vegetable Oil (neutral oil for deep‑frying tempura shrimp)
• 2 tbsp Unagi Sauce (store‑bought or homemade)
• 2 tbsp Spicy Mayo (mayonnaise mixed with sriracha or chili oil)
• 1 tsp Toasted Sesame Seeds (lightly toasted)
• to taste Wasabi (for serving)
• to taste Pickled Ginger (for serving)
• to taste Soy Sauce (for dipping)

Instructions

1. Prepare Sushi Rice

   Rinse 0.5 cup sushi rice until water runs clear, cook in rice cooker or saucepan, then season with sushi vinegar and let cool to room temperature.

   Time: PT30M

2. Slice Cucumber and Avocado

   Peel the cucumber and cut into thin strips; slice the quarter avocado into thin ribbons.

   Time: PT5M

3. Prepare Unagi

   Remove 4 oz frozen unagi, thaw if needed, and cut into four pieces about 1.5" wide by 2‑3" long. Set aside for broiling.

   Time: PT5M

4. Butterfly and Dry Shrimp

   Peel and devein shrimp, leave tails on. Scrape moisture from tails, make shallow cuts along belly, then press flat with the palm to butterfly.

   Time: PT10M

5. Make Tempura Batter

   Sift 0.5 cup tempura flour into a bowl, add 0.5 cup ice‑cold water and 1 beaten egg, stir with chopsticks until just combined; leave small lumps.

   Time: PT5M

6. Heat Oil for Frying

   Fill a deep pan with 2 cups vegetable oil and heat to 340‑350°F (170‑177°C).

   Time: PT5M

   Temperature: 340‑350°F

7. Fry Tempura Shrimp

   Lightly dust butterflied shrimp with a little flour, dip into batter, shake off excess, and fry for 2‑2.5 minutes, turning once, until golden and crisp.

   Time: PT5M

   Temperature: 340‑350°F

8. Broil Unagi

   Place the unagi pieces on a broiler tray and broil for about 5 minutes, turning once, until slightly caramelized.

   Time: PT5M

9. Assemble the Roll

   Lay a half sheet of nori on the bamboo mat (rough side up). Wet hands, spread the rice ball (apple‑size) evenly over the nori, leaving a 1‑inch margin at the bottom. Flip nori so rice side faces up. Add cucumber strips, tempura shrimp (tails outward), and a few pieces of unagi inside.

   Time: PT10M

10. Roll the Sushi

    Using the makisu, lift the bottom edge of the nori and roll over the fillings, applying gentle even pressure. Continue rolling until the seam is sealed. Shape the ends with the mat for a neat finish.

    Time: PT5M

11. Add Toppings and Shape

    Lay 6‑9 thin avocado slices and the remaining unagi strips on top of the roll, alternating. Cover with a sheet of plastic wrap and gently press with the makisu to adhere toppings.

    Time: PT5M

12. Cut the Roll

    Using a sharp, wet knife, cut the roll into 8 even pieces while keeping the plastic wrap on. First cut the roll in half, then each half into quarters, and finally each quarter into halves.

    Time: PT5M

13. Plate and Finish

    Transfer the sliced roll onto a plate, drizzle with unagi sauce and spicy mayo, and sprinkle toasted sesame seeds. Serve with wasabi, pickled ginger, and soy sauce.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g