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Easy Homemade Dragon Roll Delight

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4 from 83 reviews

Dive into the art of making homemade Dragon Rolls, a stunning and flavorful sushi roll that combines creamy avocado, crisp cucumber, and savory shrimp or crab with perfectly seasoned sushi rice, all wrapped in nori and topped with spicy sriracha and toasted sesame seeds.

Ingredients

Scale

For the Sushi Rice

  • 2 cups sushi rice (essential for achieving the perfect sticky texture)
  • 1/4 cup rice vinegar (adds tangy flavor)
  • 2 tablespoons sugar (balances the vinegar’s acidity)
  • 1 teaspoon salt (enhances flavor)

For the Filling

  • 4 sheets nori (provides structure and flavor)
  • 1 medium cucumber (use English cucumber for no seeds)
  • 1 medium avocado (ripe for creamy texture)
  • 1/2 cup cooked shrimp or crab meat (for protein)

For the Flavor Boost

  • 2 tablespoons sriracha sauce (adds a spicy kick)
  • 2 tablespoons toasted sesame seeds (for garnish)

Instructions

  1. Prepare Sushi Rice: Rinse sushi rice under cold water until the water runs clear to remove excess starch. Cook the rice according to package directions until tender. While still warm, gently fold in rice vinegar, sugar, and salt to season and provide the characteristic sticky sushi texture.
  2. Slice the Fillings: Slice the cucumber and avocado into thin strips, ensuring uniform thickness for easy rolling. If using shrimp or crab meat, slice into bite-sized pieces for balanced distribution in the roll.
  3. Set Up Rolling Station: Lay a bamboo sushi mat on a flat surface and cover it with plastic wrap to prevent sticking. Place a sheet of nori on the mat with the shiny side facing down.
  4. Spread Rice on Nori: Wet your hands to prevent the rice from sticking. Take about 1 cup of prepared sushi rice and evenly spread it over two-thirds of the nori sheet, pressing gently to adhere without crushing the grains.
  5. Add Fillings: Arrange shrimp or crab, cucumber, and avocado in a horizontal line across the center of the rice-covered nori. Drizzle with sriracha sauce if you desire a spicy flavor boost.
  6. Roll the Sushi: Lift the edge of the bamboo mat closest to you and roll it over the filling tightly, guiding the sushi into a cylindrical shape as you continue rolling away from yourself until the entire sheet is rolled.
  7. Cut and Serve: Using a sharp knife dipped in water to prevent sticking, cut the roll into eight equal pieces. Garnish with toasted sesame seeds and serve with soy sauce and extra sriracha for dipping.

Notes

  • Ensure sushi rice is cooked to the right sticky texture for easy rolling and proper formation.
  • Use a very sharp, wet knife to achieve clean, neat slices of the sushi roll.
  • Plastic wrap on the bamboo mat helps with easy cleaning and smooth rolling.
  • Adjust the amount of sriracha to match your spice preference.
  • For best results, use fresh and ripe avocado to complement the texture of the roll.

Find it online: https://yumfoodusa.com/easy-homemade-dragon-roll-delight/