Homemade dragon rolls are the kind of sushi that’s both fun to assemble and impressive to serve. Thin cucumber and avocado ribbons, spicy shrimp or crab, and glossy seasoned rice wrapped in nori make a restaurant-quality bite you can recreate at home for weeknight dinners, small dinner parties, or when you want sushi without the raw fish. If you want a cool dessert to follow, try pairing it with homemade ice cream for an easy, crowd-pleasing finish.
Why you’ll love this dish
Dragon rolls are an accessible bridge between classic maki and more elaborate sushi creations. They look plated like a specialty roll but use simple, store-friendly ingredients and minimal knife skills. Make them when you want something impressive but not fussy — a family sushi night, a casual date, or a kid-friendly introduction to sushi.
“Crunch from cucumber, creaminess from avocado, and a spicy lift from sriracha — every bite feels balanced and fresh.” — a quick review from a home cook
This recipe is also forgiving. Use leftover cooked shrimp or crab, swap in imitation crab for budget-friendly options, or make them vegetarian with tempura sweet potato. You’ll get restaurant texture with a bamboo mat and a few technique tips (below).
How this recipe comes together
Before you begin, here’s the simple workflow: rinse and cook the sushi rice, season it while warm, prep fillings, lay nori on a mat, spread rice, add fillings, drizzle sriracha, roll tight, and slice. Expect about 30–45 minutes total: rice cooking is the longest passive step, while assembly is quick once everything’s prepped. Knowing the sequence keeps the rice warm and sticky — the key to rolls that hold.
What you’ll need
- 2 cups sushi rice (uncooked; yields about 4 cups cooked)
- 4 sheets nori (shiny side out when rolling)
- 1 cucumber, cut into long, thin strips
- 1 ripe avocado, sliced into thin strips
- 1 cup cooked shrimp or crab meat, shredded or chopped
- 2 tbsp sriracha sauce (plus extra for serving if desired)
- 1 tbsp toasted sesame seeds
- 3 tbsp rice vinegar, 1 tbsp sugar, 1 tsp salt (for seasoning the rice)
- Bamboo sushi rolling mat and plastic wrap
- Small bowl of water (to wet hands and knife)
Substitution notes: use imitation crab (surimi) if preferred; for a vegetarian version, swap crab for tempura sweet potato or marinated tofu. If you like a richer sauce, mix 1 tbsp mayo with the sriracha for a spicy mayo.
Step-by-step instructions
- Rinse the rice: Put the sushi rice in a fine-mesh sieve or bowl and rinse under cold water until the water runs almost clear. This removes excess starch so the rice isn’t gluey.
- Cook the rice: Cook the rinsed rice according to package instructions (usually about 1:1.2–1.25 rice-to-water ratio in a rice cooker or pot). Once cooked, transfer to a wide bowl.
- Season while warm: Gently fold in rice vinegar, sugar, and salt (3 tbsp vinegar, 1 tbsp sugar, 1 tsp salt). Use a cutting motion to cool slightly without smashing grains. Cover with a damp towel until ready.
- Prepare fillings: Slice cucumber and avocado into long thin strips. Chop or shred the cooked shrimp or crab and toss with 2 tbsp sriracha. Set everything within arm’s reach.
- Set up the mat: Wrap your bamboo mat in plastic wrap to keep rice off the bamboo. Place one nori sheet shiny side down on the wrapped mat.
- Spread the rice: Wet your hands to prevent sticking. Take roughly 1 cup of the seasoned rice and spread it evenly over two-thirds of the nori (leave the far edge clean so it seals). Don’t press too hard — an even, thin layer is best.
- Add fillings: Along the center of the rice-covered nori, place the sriracha-coated shrimp or crab, cucumber strips, and avocado. Sprinkle with toasted sesame seeds.
- Roll: Lift the mat edge and roll tightly away from you, tucking the filling in as you go. Apply gentle, even pressure to form a compact cylinder. Use the clean strip of nori to seal the roll.
- Slice: Dip a very sharp knife in water and slice the roll into eight pieces. Wipe and re-dip the knife between cuts to keep clean, straight slices.
- Serve: Arrange on a platter and garnish with extra sriracha, sesame seeds, or a drizzle of eel sauce if you like.
Directions to follow
- Keep a damp cloth nearby to cover rice so it doesn’t dry out between rolls.
- Always wet your hands and knife — water prevents rice from sticking.
- Cut with a sharp blade and steady pressure for neat rounds.
Best ways to enjoy it
Serve dragon rolls with soy sauce, pickled ginger, and wasabi on the side for a classic experience. For a more casual spread, add a small bowl of spicy mayo or eel (unagi) sauce to drizzle on top. These rolls pair nicely with a light miso soup or an Asian-inspired salad. If you want to offer a crispy starter, consider complementing the rolls with crispy rice paper spring rolls for texture contrast and an approachable appetizer.
Presentation tips: place rolls on a long rectangular plate, garnish with microgreens or thinly sliced scallions, and serve on a slightly tilted platter so guests can easily pick pieces.
Storage and reheating tips
- Refrigerate: Store leftover rolls in an airtight container for up to 24 hours. Wrap tightly with plastic wrap to reduce drying. The rice will firm up in the fridge but remains safe to eat.
- Not ideal for freezing: Freezing ruins the texture of rice and avocado, so don’t freeze assembled rolls.
- Reheat? There’s no good way to reheat sushi rolls without losing texture. If you want warm rice and fillings, consider disassembling leftovers and reheating components separately — then reassemble if desired.
- Food safety: If you include raw fish (not in this recipe), consume within a shorter window and follow seafood safety guidance.
Pro chef tips
- Rice texture: Rinse thoroughly and season while the rice is warm. This helps the vinegar absorb and keeps grains glossy.
- Rice-to-nori coverage: Aim for a thin, even rice layer over two-thirds of the nori to avoid over-stuffed or loose rolls.
- Knife care: Use a very sharp, non-serrated knife. Clean and wet it between each cut for cleaner edges.
- Avocado timing: Slice avocado right before assembly and brush lightly with lemon juice if you need a short hold time to prevent browning.
- Tight rolls: Don’t overfill. Tight rolling and even pressure give crisp-cut pieces that stay together when picked up.
Creative twists
- Eel-style dragon: Top rolls with a drizzle of eel sauce and a few drops of sesame oil. Add smoked eel or grilled shiitake as an option.
- Tempura crunch: Add tempura flakes or thinly fried panko for crunch inside the roll.
- Vegan dragon: Replace seafood with marinated tofu, roasted sweet potato, or shiitake strips. Use sriracha or a miso-tahini sauce for kick.
- Tobiko or masago: Sprinkle fish roe on top for color, pop, and authenticity.
- Heat variations: Swap sriracha for gochujang for a different spicy profile or mix sriracha with mayo for creamier spice.
Common questions
Q: How long does it take to make these dragon rolls?
A: Plan about 30–45 minutes total. Rice cooking is 20–30 minutes depending on your method; assembly with prep takes another 15–20 minutes.
Q: Can I use raw fish instead of cooked shrimp or crab?
A: You can, but only if the fish is sushi-grade and handled properly. Keep it chilled, use within recommended windows, and follow seafood safety guidelines. For most home cooks, cooked shrimp or crab is a safer, easier option.
Q: Why did my roll fall apart?
A: Common causes are too little rice adhesion (rice too cool or dry), overfilling, or not rolling tightly enough. Keep rice slightly warm, wet your hands, and use a bit less filling.
Q: How do I stop the avocado from turning brown?
A: Slice avocado just before assembly and, if you need a short hold, brush slices with a little lemon or lime juice. For longer holds, assemble rolls closer to serving time.
Q: Can I make these ahead for a party?
A: You can prepare components (rice, fillings) in advance, but assemble the rolls 30–60 minutes before serving for best texture. If you must prep earlier, wrap tightly and store in the fridge, accepting a slight change in texture.
If you’d like, I can create a printable shopping checklist or a step-by-step photo guide to make rolling easier — tell me which would help most.
Dragon Rolls
Ingredients
Sushi Rice and Seasoning
- 2 cups sushi rice (uncooked) yields about 4 cups cooked
- 3 tbsp rice vinegar for seasoning
- 1 tbsp sugar for seasoning
- 1 tsp salt for seasoning
Fillings
- 4 sheets nori shiny side out when rolling
- 1 cup cooked shrimp or crab meat, shredded or chopped can use imitation crab for budget options
- 1 cucumber cut into long, thin strips
- 1 ripe avocado sliced into thin strips
- 2 tbsp sriracha sauce plus extra for serving if desired
- 1 tbsp toasted sesame seeds
Other Supplies
- 1 bamboo mat sushi rolling mat and plastic wrap
- 1 small bowl of water to wet hands and knife
Instructions
Preparation
- Rinse the sushi rice in a fine-mesh sieve or bowl under cold water until the water runs almost clear.
- Cook the rinsed rice according to package instructions, usually about 1:1.2–1.25 rice-to-water ratio.
- Once cooked, transfer the rice to a wide bowl and gently fold in rice vinegar, sugar, and salt while warm. Cover with a damp towel until ready.
- Prepare cucumber and avocado by slicing them into long thin strips and chop or shred the cooked shrimp or crab, mixing with sriracha.
- Wrap your bamboo mat in plastic wrap and place one nori sheet shiny side down on the mat.
- Wet your hands and take roughly 1 cup of seasoned rice to spread evenly over two-thirds of the nori.
Assembly
- Along the center of the rice-covered nori, place the sriracha-coated shrimp or crab, cucumber strips, and avocado. Sprinkle with toasted sesame seeds.
- Lift the mat edge and roll tightly away from you, tucking the filling in as you go. Use the clean strip of nori to seal the roll.
- Slice the roll into eight pieces with a sharp knife dipped in water, wiping between cuts.
Serving
- Arrange on a platter and garnish with extra sriracha, sesame seeds, or eel sauce.