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This Dragon Sushi Roll is super simple to make and can save you a lot of money learning to make it at home vs takeout or dining in.

It is called dragon roll sushi for a reason and it is as simple as it sounds. It is a sushi roll cut like any other with either 6 to 8 individual pieces and then it is served on a plate shaped like a dragon as you see I did above. Pretty simple enough huh? Want another sushi recipe? Try my Spicy Shrimp Roll

The recipe below makes for 6 rolls that has either 6 or 8 pieces  per roll depending on how you slice it. You can double the recipe to make more if desired. 

There are different kinds of dragon sushi rolls such as green or red dragon rolls. 

• A Red Dragon roll has fresh salmon and avocado on top and drizzled with eel sauce or spicy mayo.
• A Green Dragon roll has avocado on top and typically is drizzled with eel sauce or spicy mayo.

The hardest part about this recipe is following the picture steps, that I have for you below. But trust me, once you try this recipe. You will be an expert at rolling sushi and making dragon rolls for your friends and family in no time.

DO YOU RINCE SUSHI RICE

Yes, you defiantly want to rinse the rice till the water runs clear. Sushi rice is starchy and thus will be sticky if not rinsed properly. 

WHAT IS IN A DRAGON SUSHI ROLL 

It is a sushi roll that can be made with either the rice on the outside or inside resembles a dragon by the shape and the green elements of avocado and cucumber. 

In my dragon roll I have spicy shrimp, avocado on the inside and out and cucumber on the inside. 

Also, note you do not need all those fancy tools that are sold online to make sushi at home.

You just need a sushi rolling mat which can be found at most local dollar stores along with saran wrap for rolling the sushi and of course the ingredients to make it. 

TOOLS NEEDED

1. Saran Wrap
2. Sushi Rolling Matt

HOW TO MAKE DRAGON ROLL SUSHI

Start by preparing your rice, you will want to cook with sushi rice only. Simply follow the package instructions, most rice’s take 10 minutes. You will cook that rice in water and then once cooled down add in the rice vinegar.

Then set it aside to cool down completely on the countertop is best.

Once the rice is ready the rest is easy as 1, 2, 3

• 1, Place your BAMBOO SUSHI MATT down on a flat surface then cover completely with a sheet of saran wrap, then the SEAWEED SHEET next.
• Next comes the sushi rice, place some rice down and matt it with your hand to make it flat (see picture above) for the amount of rice you want to ideally use. More or less will not hurt the processes unless of course you use to much then it won’t roll.
• Season the rice with sesame seeds 
• Meanwhile, pan fry the shrimp in 1 tsp of butter till cooked, then chop it up with a knife and toss in a bowl with siracha sauce and mayo to coat.
• Place that shrimp as see (above) onto of the rice. Along with the slices of avocado
• Then roll using the matt one side till and tuck in what is on the other, repeat for the others ide and then roll back and forth making sure not to expose the food. 
• You should now see just rice and it rolled neatly, sprinkle with sesame seeds then roll once more to make sure they stick.
• On a cutting board, using a sushi knife or sharp knife. Cut your sushi thin or thick however you like.
• Garnish with some leftover spicy shrimp mixture and sliced avocados.
• Serve with soya sauce, ginger or wasabi if desired. 
• It is ready to eat!

Wanting more Japanese recipes?

• Japanese Beef Bowl

Dragon Sushi Roll

Yield: 3

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Ingredients

• 6 nori sheets
• 2 cups sushi rice, rinsed and drained
• 1/4 cup rice vinegar
• 2 cups water
• 12 large shrimp cooked and diced
• 1/4 cup of siracha sauce
• 1/4 cup of mayo
• 1 tbsp of black sesame seeds
• 1 avocado, sliced for the filling
• 1/2 ripe avocado, peeled and julienned for the topping
• Optional: soy sauce, wasabi and ginger slices

Instructions

1. Start by rinsing the sushi rice through, then combine the rice with the water in a pot and bring to a boil. Reduce the heat and allow it to simmer for 15 minutes or so to cook.
2. Then remove the rice and place in a large bowl to cool, once it has cooled down add in the rice vinegar and toss to coa
3. Now to make the Sushi: Place your BAMBOO SUSHI MATT down on a flat surface then cover completely with a sheet of saran wrap, then the SEAWEED SHEET next.
4. For this roll your not to flip the sheet over, rather leave it rice side up
5. Next comes the sushi rice, place some rice down and matt it with your hand to make it flat (see picture above) for the amount of rice you want to ideally use. More or less will not hurt the processes unless of course you use to much then it won't roll.
6. Sprinkle the rice with sesame seeds
7. Then once the shrimp has been cooked, chop it up with a knife and toss in a bowl with siracha sauce and mayo to coat. Place that shrimp as see (above) onto of the rice. Along with the slices of avocado
8. Then roll using the matt one side till and tuck in what is on the other, repeat for the others ide and then roll back and forth making sure not to expose the food. 
9. You should now see just rice and it rolled neatly, sprinkle with sesame seeds then roll once more to make sure they stick.
10. On a cutting board, using a sushi knife or sharp knife. Cut your sushi thin or thick however you like and serve with soya sauce, ginger or wasabi if desired. 
11. It is ready to eat!
12. 1, Place your BAMBOO SUSHI MATT down on a flat surface then cover completely with a sheet of saran wrap, then the SEAWEED SHEET next.
13. Next comes the sushi rice, place some rice down and matt it with your hand to make it flat (see picture above) for the amount of rice you want to ideally use. More or less will not hurt the processes unless of course you use to much then it won't roll.
14. Then once the shrimp has been cooked, chop it up with a knife and toss in a bowl with siracha sauce and mayo to coat. Place that shrimp as see (above) onto of the rice. Along with the sliced avocado
15. Then roll using the matt one side till and tuck in what is on the other, repeat for the others ide and then roll back and forth making sure not to expose the food. 
16. You should now see just rice and it rolled neatly, sprinkle with sesame seeds then roll once more to make sure they stick.
17. On a cutting board, using a sushi knife or sharp knife. Cut your sushi thin or thick however you like
18. Garnish with some leftover spicy shrimp mixture and sliced avocados.
19. Serve with soya sauce, ginger or wasabi if desired. 
20. It is ready to eat.

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 525Total Fat: 31gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 54mgSodium: 1609mgCarbohydrates: 51gFiber: 8gSugar: 10gProtein: 11g

These calculations are based off Nutritionix

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