Dragon Rolls
Homemade dragon rolls are a fun and impressive sushi to assemble using easy, store-friendly ingredients like cucumber, avocado, and seasoned rice without any raw fish.
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.
Notes
Store leftover rolls in an airtight container for up to 24 hours. Avoid freezing as it ruins the texture of rice and avocado. For best results, prepare components in advance and assemble shortly before serving.