Dragon Rolls Recipe Easy Homemade Sushi in 30 Minutes Recipe

Introduction

Dragon rolls are a delicious and visually stunning type of sushi that you can easily make at home in about 30 minutes. Filled with shrimp, avocado, and cucumber, these rolls are topped with creamy avocado slices and a drizzle of savory unagi sauce for a perfect balance of flavors.

Ingredients

• 2 cups cooked sushi rice
• 2 sheets nori
• 6 large shrimp, cooked and peeled (or imitation crab)
• 1 ripe avocado, sliced thinly
• 1 small cucumber, julienned
• 1/4 cup tempura flakes
• 2 tablespoons unagi sauce
• 1 teaspoon sesame seeds (optional)
• Soy sauce, wasabi, and pickled ginger (optional dipping sauce)

Instructions

1. Step 1: Cook the sushi rice according to package instructions and let it cool slightly. Slice the avocado and cucumber into thin strips. Peel and cook the shrimp or prepare imitation crab as preferred.
2. Step 2: Lay a sheet of nori on a clean surface or bamboo sushi mat. Spread a thin layer of cooked sushi rice evenly over the nori, leaving about 1 inch at the top edge uncovered.
3. Step 3: Arrange shrimp, avocado slices, and cucumber strips horizontally across the rice, about 1 inch from the bottom edge.
4. Step 4: Using your fingers, carefully lift the bottom edge of the nori and roll it tightly over the filling, pressing gently to seal. Keep rolling until you reach the uncovered edge of the nori.
5. Step 5: Lay thin slices of avocado across the top of the roll. Sprinkle tempura flakes and sesame seeds evenly over the avocado. Drizzle unagi sauce for a glossy finish.
6. Step 6: Using a sharp knife, cut the roll into 8 equal pieces. Serve with soy sauce, wasabi, and pickled ginger on the side.

Tips & Variations

• For added crunch, try adding thinly sliced bell peppers or carrots inside the roll.
• If you can’t find unagi sauce, substitute with a mixture of soy sauce and a little honey or brown sugar.
• Use a sharp, wet knife to cut the rolls cleanly without squishing them.
• Try swapping shrimp for cooked eel or fresh tuna for a different flavor profile.

Storage

Keep any leftover dragon rolls tightly wrapped in plastic wrap and store in the refrigerator for up to 24 hours. For the best texture, consume them the same day. Reheating is not recommended as the rice and nori may become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw shrimp for dragon rolls?

It’s best to use cooked shrimp for safety and texture. Raw shrimp is not recommended unless properly prepared as sashimi-grade.

How do I prevent the rice from sticking to my hands?

Lightly wet your hands with water or a mixture of water and a little rice vinegar when handling sushi rice to keep it from sticking while you assemble the rolls.

Dragon Rolls Recipe Easy Homemade Sushi in 30 Minutes Recipe

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4.9 from 82 reviews

Learn how to make delicious homemade Dragon Rolls with cooked sushi rice, shrimp, avocado, cucumber, and crispy tempura flakes, all drizzled with flavorful unagi sauce. Perfect for sushi lovers craving a fresh and impressive roll you can prepare in just 30 minutes.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 sushi pieces 1x
• Category: Main Course
• Method: No-Cook
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

For the Sushi Rolls

• 2 cups cooked sushi rice
• 2 sheets nori
• 6 large shrimp, cooked and peeled (or imitation crab)
• 1 ripe avocado, sliced thinly
• 1 small cucumber, julienned
• 1/4 cup tempura flakes
• 1 teaspoon sesame seeds (optional)

For the Toppings and Serving

• 2 tablespoons unagi sauce
• Soy sauce (for dipping, optional)
• Wasabi (for dipping, optional)
• Pickled ginger (for serving, optional)

Instructions

1. Prepare Ingredients: Cook the sushi rice according to package instructions and allow it to cool slightly. Thinly slice the avocado and julienne the cucumber. Peel and cook the shrimp or have imitation crab ready.
2. Assemble the Roll Base: Lay a sheet of nori on a clean surface or bamboo sushi mat. Evenly spread a thin layer of the cooked sushi rice over the nori, leaving about 1 inch uncovered at the top edge.
3. Add the Fillings: Arrange the shrimp, avocado slices, and cucumber strips horizontally across the rice about 1 inch from the bottom edge of the nori.
4. Roll the Sushi: Using your fingers, carefully lift the bottom edge of the nori sheet and roll it tightly over the fillings, pressing gently to seal the roll. Continue rolling until you reach the uncovered edge of the nori.
5. Top and Garnish: Lay thin slices of avocado on top of the roll. Sprinkle tempura flakes and sesame seeds evenly over the avocado slices and drizzle with unagi sauce to add flavor and shine.
6. Slice and Serve: Using a sharp knife, cut the roll into 8 equal pieces. Serve the Dragon Rolls with soy sauce, wasabi, and pickled ginger on the side if desired.

Notes

• Cook sushi rice properly for the best texture—rinse rice before cooking to remove excess starch.
• Use a damp towel or wet hands when spreading rice to prevent sticking.
• Sharp knives are essential for clean sushi slices—wet the knife blade before cutting.
• Tempura flakes add crunch, but you can omit or substitute with fried onions if preferred.
• Unagi sauce can be substituted with eel sauce or a sweet soy glaze for similar flavor.
• Keep rolls covered with a damp cloth while assembling to prevent drying out.

Keywords: Dragon Rolls, sushi recipe, homemade sushi, shrimp sushi roll, avocado sushi, Japanese sushi roll