The Art of Dragon Roll Perfection

Rice Mastery

Learning to prepare and season sushi rice properly is the cornerstone of great sushi-making, creating the perfect sticky texture that holds rolls together while delivering authentic vinegared flavor.

Tempura Technique

Mastering the art of light, crispy tempura coating ensures your shrimp stays crunchy inside the roll, with the right batter consistency and frying temperature being key to professional results.

Rolling Precision

Developing the skill to roll tight, uniform sushi requires practice but transforms loose ingredients into beautiful cylindrical masterpieces that slice cleanly and present gorgeously.

Avocado Artistry

Arranging paper-thin avocado slices in overlapping dragon scale pattern showcases your attention to detail and creates the stunning visual signature that makes dragon rolls so impressive.

Sauce Finishing

Perfecting the crosshatch drizzle technique with eel sauce and spicy mayo adds the final professional touch that elevates homemade sushi to restaurant-quality presentation.

Mastering the Dragon Roll: Expert Tips for Sushi Success

Rice Perfection: Use short-grain Japanese rice and don't skip the vinegar seasoning - it's essential for authentic sushi flavor. Let rice cool to room temperature before rolling.

Shrimp Preparation: Making small cuts on the underside prevents shrimp from curling during frying, keeping them straight for easier rolling. Completely dry shrimp ensure crispy coating.

Avocado Selection: Choose ripe but firm avocados that slice cleanly without mushing. Toss sliced avocado in lemon juice to prevent browning if preparing ahead.

Rolling Technique: Keep a bowl of water nearby to wet your hands - this prevents rice from sticking. Apply firm, even pressure when rolling but don't squeeze too hard.

Knife Skills: Use a very sharp knife and dip in water between each cut for clean slices. Wipe blade clean between cuts for the neatest presentation.

Make-Ahead Option: Prepare all components separately and assemble rolls up to 2 hours before serving. Store covered in refrigerator but bring to room temperature before serving for best flavor.

Easy Homemade Dragon Sushi Rolls with Crispy Shrimp Tempura, Creamy Avocado, and Sweet Eel Sauce

Name: Easy Homemade Dragon Sushi Rolls with Crispy Shrimp Tempura, Creamy Avocado, and Sweet Eel Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 rolls (48-64 pieces)
Cuisine: Japanese Fusion
Ingredients: For the Sushi Rice:; 3 cups short-grain Japanese sushi rice; 3 1/4 cups water; 1/3 cup rice vinegar; 3 tablespoons granulated sugar; 1 tablespoon salt; For the Shrimp Tempura:; 12-16 large raw shrimp, peeled and deveined with tails removed; 1 cup all-purpose flour; 1/2 cup cornstarch; 1 cup ice-cold water; 1 teaspoon baking powder; 1 cup panko breadcrumbs; Vegetable oil for frying; For the Roll Assembly:; 8 sheets nori (seaweed); 2-3 ripe avocados, thinly sliced; 1 English cucumber, cut into thin strips; 2 tablespoons toasted sesame seeds; 3-4 scallions, thinly sliced; For the Sauces:; 1/2 cup eel sauce (unagi sauce); 1/4 cup spicy mayo (mayo mixed with sriracha); For Special Equipment:; Bamboo sushi rolling mat; Plastic wrap; Sharp knife for cutting rolls; Small bowl of water for sealing

The ultimate Dragon Sushi Rolls featuring crispy shrimp tempura, creamy avocado, and cucumber wrapped in perfectly seasoned sushi rice. This show-stopping Japanese-inspired dish combines the crunch of panko-fried shrimp with the smooth richness of fresh avocado, creating an unforgettable dining experience that elevates the classic sushi roll to extraordinary heights perfect for dinner parties, date nights, or any time you crave the perfect balance of textures and bold umami flavors.

Prep Time

30 Minutes

Cook Time

15 Minutes

Total Time

45 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Sushi Rice:

3 cups short-grain Japanese sushi rice

3 1/4 cups water

1/3 cup rice vinegar

3 tablespoons granulated sugar

1 tablespoon salt

For the Shrimp Tempura:

12-16 large raw shrimp, peeled and deveined with tails removed

1 cup all-purpose flour

1/2 cup cornstarch

1 cup ice-cold water

1 teaspoon baking powder

1 cup panko breadcrumbs

Vegetable oil for frying

For the Roll Assembly:

8 sheets nori (seaweed)

2-3 ripe avocados, thinly sliced

1 English cucumber, cut into thin strips

2 tablespoons toasted sesame seeds

3-4 scallions, thinly sliced

For the Sauces:

1/2 cup eel sauce (unagi sauce)

1/4 cup spicy mayo (mayo mixed with sriracha)

For Special Equipment:

Bamboo sushi rolling mat

Plastic wrap

Sharp knife for cutting rolls

Small bowl of water for sealing

Instructions

Rinse sushi rice under cold water until water runs clear, then cook according to package directions or in a rice cooker. While rice cooks, mix rice vinegar, sugar, and salt in a small saucepan over low heat until dissolved.

Transfer cooked rice to a large bowl, pour vinegar mixture over rice, and gently fold with a wooden spoon while fanning to cool. Cover with damp towel and set aside at room temperature.

Prepare shrimp by making small diagonal cuts on the underside to prevent curling during frying. Pat completely dry with paper towels.

Make tempura batter by whisking together flour, cornstarch, ice-cold water, and baking powder until just combined (lumps are okay). Place panko in a shallow dish.

Heat 2 inches of vegetable oil in a deep pan to 350°F. Dip each shrimp in tempura batter, then roll in panko to coat. Fry for 2-3 minutes until golden and crispy. Drain on paper towels.

Cover bamboo mat with plastic wrap. Place one nori sheet shiny side down on mat. Wet hands and spread about 3/4 cup rice evenly over nori, leaving 1-inch border at top.

Flip the nori so rice is facing down on the mat. Place 2 shrimp tempura and cucumber strips horizontally across center of nori.

Using the bamboo mat, roll tightly away from you, applying even pressure. Seal the edge with a bit of water. Remove from mat.

Arrange thin avocado slices overlapping across top of roll to create dragon scale pattern. Cover with plastic wrap and gently press avocado into roll using the bamboo mat.

Remove plastic wrap and slice roll into 6-8 pieces using a sharp knife dipped in water between cuts. Arrange on serving platter.

Drizzle eel sauce in zigzag pattern across rolls, then drizzle spicy mayo in opposite direction creating crosshatch design.

Garnish with toasted sesame seeds and sliced scallions. Serve immediately with soy sauce, pickled ginger, and wasabi on the side.

Easy Homemade Dragon Sushi Rolls with Crispy Shrimp Tempura, Creamy Avocado, and Sweet Eel Sauce

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Dragon Roll Perfection

Easy Homemade Dragon Sushi Rolls with Crispy Shrimp Tempura, Creamy Avocado, and Sweet Eel Sauce

Ingredients

Instructions