Description
Create delicious Homemade Dragon Rolls at home. This recipe guides you through making sushi rice, preparing fillings, and rolling them perfectly for a customizable sushi adventure.
Ingredients
Scale
- 2 cups short-grain sushi rice
- 1/3 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 sheets nori sheets
- 1 medium cucumber
- 1 medium avocado
- 8 ounces cooked shrimp or crab meat
- 2 tablespoons sriracha sauce
- 1 tablespoon toasted sesame seeds
Instructions
- Rinse sushi rice until water runs clear. Cook according to package directions. Season warm rice with rice vinegar, sugar, and salt.
- Slice cucumber, avocado, and cooked shrimp or crab meat into thin, uniform strips.
- Cover a bamboo sushi mat with plastic wrap. Place a nori sheet shiny side down on the mat.
- Spread about 1 cup of sushi rice evenly over two-thirds of the nori sheet, leaving a border.
- Layer the shrimp or crab meat, cucumber, and avocado in the center of the rice. Drizzle with sriracha if desired.
- Lift the edge of the bamboo mat and roll tightly away from you, tucking in the filling.
- Slice the roll into eight pieces using a sharp knife dipped in water.
- Serve with soy sauce and extra sriracha. Garnish with toasted sesame seeds if desired.
Notes
- Ensure all fillings are sliced to similar sizes for easier rolling.
- Keep your hands damp while handling sushi rice to prevent sticking.
- Do not overfill the rolls to ensure easy rolling and prevent spillage.
- Use high-quality nori and fresh vegetables for the best taste.
- Practice your rolling technique; the first roll may not be perfect.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 50 mg