Best Dragon Roll Recipes

DRAGON ROLL

Steps:

• Rinse rice in a strainer until water runs clear.
• Combine rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
• Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
• Arrange shrimp tempura on the baking sheet.
• Bake in the preheated oven until golden and crispy, about 6 minutes per side. Cut tails off 4 of the tempura shrimp.
• Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 sheet of nori, shiny-side down, on the plastic wrap. Spread 1 cup rice on top using moistened fingers, leaving a 1/3-inch border. Flip nori so rice is facing the mat.
• Arrange imitation crabmeat and cucumber along the bottom edge of the nori sheet. Place 2 tail-off shrimp in the center of the nori sheet. Place 2 tail-on shrimp on the end so that the tails extend over the sides of the sheet. Lift the edge of the mat and roll up nori into a tight log around filling.
• Transfer sushi roll to a serving plate. Layer avocado and unagi slices on top to cover the top and sides of the roll. Slice roll into 8 pieces using a moistened knife. Repeat with remaining nori, rice, crabmeat, cucumber, avocado, and unagi to make a second roll.

DRAGON ROLL WITH SHRIMP TEMPURA

Steps:

• For the tempura: Set a large bowl inside a larger bowl filled with ice and let sit until the top bowl becomes cold to the touch (see Cook's Note). Add the eggs and ice water and whisk vigorously to combine. Sift the flour and cornstarch directly over the liquid and stir only a few times to combine. (It's okay if the batter has some lumps. The gluten in the flour must not be overworked or the batter won't be light.)
• Pour the oil into a deep, heavy-bottomed pot to a depth of about 4 inches and heat to 360 degrees F over medium heat. Line a baking sheet with paper towels and get a slotted spoon ready.
• Cut a few incisions down the inside length of each shrimp tail so it relaxes, straightens out and no longer curls. Sprinkle with salt.
• Dunk the shrimp into the batter to coat. Carefully transfer to the hot oil, gently swirling the oil for even frying on all sides. Fry until the shrimp are light brown with a crispy exterior, 2 to 3 minutes. Remove with a slotted spoon to the paper towels and immediately season with salt.
• For the spicy mayonnaise: Stir together the mayonnaise, sriracha, dark soy sauce, lime zest and lime juice in a medium bowl. Taste and adjust the seasoning. Set aside.
• For the sushi roll: Completely wrap a bamboo sushi-rolling mat in a tight layer of plastic wrap. (This keeps the rolls from sticking to the mat.)
• Put one nori sheet shiny-side down on the wrapped bamboo mat. Gently press and spread about 1/2 cup sushi rice into a shape that matches the nori, leaving a 1/2-inch border around the edges.
• Starting at the end closest to you, spoon spicy mayonnaise along the edge of the rice layer. Lay 2 cucumber batons on top and another drizzle of spicy mayo. Place 2 pieces of shrimp tempura on top. Roll the nori up over the fillings, tucking the clean edge underneath to completely encase them. Top with the bamboo mat and gently press, curling your fingers to tighten up the roll.
• Remove the roll from the mat and cut into 8 even pieces with a serrated knife, but do not separate them. Shingle the pieces on a plate, slightly overlapping. Top each piece with tobiko wasabi and drizzle the roll with spicy mayonnaise.
• Repeat the rolling process with the remaining ingredients. Serve the rolls with freshly grated wasabi, pickled ginger and soy sauce on the side.

FIRE BREATHING DRAGON ROLL

Steps:

• Mix the tuna with 3 tablespoons Ghost Pepper Sauce and the mayonnaise. In a separate bowl, mix the crabmeat with the remaining 3 tablespoons Ghost Pepper Sauce, habanero powder and sliced habanero peppers.
• Wet your hands with water, and then press the Sushi Rice onto the seaweed paper evenly, about 1/4-inch thick. Sprinkle the sesame seeds and some habanero powder over the rice. Flip over so the seaweed paper is facing up. Add the tuna mixture and shrimp tempura down the center of the seaweed. Place the seaweed paper onto a bamboo sushi mat and roll the seaweed paper tightly. Remove the mat and add the crab mixture on top of the roll. Place a piece of plastic film over the roll and, with the sushi mat, press it over the plastic film and roll to make certain the crab is pressed onto the roll. Remove the mat and gently remove the plastic film. Cut the roll into 8 pieces.
• To serve, place the sushi roll onto a serving plate and drizzle Ghost Pepper Sauce over and around the roll. Top the roll with the micro cilantro and sprinkle the pop rock candy around the roll.
• In a medium bowl, mix the habanero and ghost peppers with both the hot sauces, Sriracha, chili paste, chili sauce, chili powder, ichimi, lemon pepper seasoning, lime juice, sesame oil and shallots to create the ghost pepper sauce. Let stand for 1 hour. Then blend for 30 seconds. WARNING! Please keep in mind that these are some of the hottest chiles in the world. So handle carefully with latex gloves.
• Mix the rice vinegar in a bowl with the sugar and salt.
• In a steamer, cook the sushi rice with 1 cup water for 45 minutes. After your rice is done cooking, add the sushi vinegar and mix together with a wooden spoon. Let the rice cool for 10 minutes.

DRAGON ROLL

Steps:

• Rinse the sushi rice in the rice cooker bowl three or four times until the water is nearly clear. Fill the rice with water until there is a layer of water that rests a fourth of an inch above the rice.
• You can either sprinkle the top of the rice with salt and then add the vinegar or mix the two together in a small bowl before pouring it on top of the rice. Some people add a touch of sugar or mirin. Be sure to experiment to suit your tastes.
• While the rice is cooking, make sure to cook the shrimp and eel. I buy eel at the local Japanese store. You can sometimes find eel in Chinatown. If you don't have a store that sells eel in the area, there are places that will ship frozen eel to your home. Bake and broil the eel at 350 degrees until it is warm. Make sure to coat the baking tray or pan with spray so that it is easy to remove once you're ready to roll.
• In regards to cooking the shrimp, I always use a pan. If you prefer to not add tempura bits or cannot find any in stores, you can also prepare shrimp tempura separately. This is sometimes what I do when I am in the mood. Here is a link for the shrimp tempura recipe: http://www.food.com/recipe/shrimp-tempura-169444.
• When the rice is finished cooking, fan the rice, and allow it to cool for five minutes. Unravel your rice mat until it is flat, and set one nori sheet on the mat. Use a wooden spoon to spread three fourths of the sheet thinly with rice. You do not want to spread the entire sheet, as the roll would be too thick and would not have a closing end. Make sure that the end of the sheet that is closest to your stomach is also very thinly spread with rice, as you will be piling ingredients horizontally across an imaginary row. Some people even leave a small row closest to the stomach entirely empty.
• I always wait to cut the avocado, as it browns quickly. You can dab the avocado with lemon juice to slow down the process. Cut on the long side of the avocado so you have a thin slice. I often begin by starting with a very thin slice, so I do not waste the avocado and expose too much of it. You can get a fair amount of pieces from one thin layer. Use a spoon to cut pieces depending on how large you want them.
• Use a small bowl of water to dip your fingers in, and glide them across the exposed nori sheet that does not have any rice on it. This will allow it to stick upon completion of rolling. You are now ready to begin the process. For the first layer, imagine four separate sections as you look from left to right. It is also helpful to have a mat with grooves/lines that will help form those sections. For each section, add a small piece of avocado, shrimp with tempura bits/shrimp tempura and a small piece of cream cheese. Repeat this three more times. You can leave a space or choose not to, but be aware of the sections until you're ready to cut.
• For the second layer, you might have to slice along the broiled eel to create two thin strips. It depends on how much unagi you prefer. Be careful not to overload, as this makes it difficult to roll. When you are satisfied, gently place the eel on top of the first layer. Envision the head, so make sure that there is a piece of the roll that extends from outside of the mat. You may also have to add a bit more unagi to create your layer, depending on how long your strip is. What you should see down below are the two stacked layers closest to your stomach, a bed of rice just north of it and an exposed row of wet nori to the north of the rice.
• To maintain stability, you might want to hold the two layers in place as you roll. Continue to roll and press as you move along. If you do have ridges on your mat, press against them to make it easier for cutting. Make sure you do not jam down too hard, as I have pancaked my maki a few times this way. You should be able to seal the roll thanks to the watery end.
• Expose your roll that has the little unagi head sticking out. It's not the end of the world if it doesn't appear perfectly roll-like. You can use your mat to shape it a bit. Cut four pieces to make the four imaginary sections suddenly come to life. Sprinkle the top of the roll with roe. You can use pickled ginger to create a tongue or shrimp tempura to create a lovely tail. Feel free to experiment to create eyes and other parts.
• Place 1/2 teaspoon of wasabi in a bowl and mix it with soy sauce. This can be used as your dipping sauce for each piece. Enjoy the dragon!