Ingredients with Measurements:
- 2 cups of sushi rice
- 2 cups of water
- 1/4 cup of rice vinegar
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 4 sheets of nori seaweed
- 1 avocado, sliced
- 1/2 pound of cooked shrimp, sliced in half lengthwise
- 1/4 cup of mayonnaise
- 1 tablespoon of sriracha sauce
- 1/4 cup of eel sauce
- 1/4 cup of sesame seeds
Special equipment needed:
- Bamboo sushi mat
- Plastic wrap
Step-by-step instructions:
1. Rinse the sushi rice in cold water until the water runs clear. Drain the rice and place it in a pot with 2 cups of water. Bring to a boil, then reduce the heat to low and cover the pot. Cook for 18 minutes, then remove from heat and let it sit for 10 minutes.
2. In a small saucepan, heat the rice vinegar, sugar, and salt until the sugar dissolves. Add the mixture to the cooked rice and stir gently to combine.
3. Place a sheet of nori seaweed on top of the bamboo sushi mat, shiny side down. Wet your hands and spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
4. Arrange the sliced avocado and shrimp in a line across the center of the rice.
5. Mix the mayonnaise and sriracha sauce together in a small bowl. Drizzle the mixture over the shrimp and avocado.
6. Use the bamboo mat to roll the sushi tightly, starting from the bottom edge. Use the border of rice at the top to seal the roll.
7. Wrap the roll in plastic wrap and refrigerate for 10 minutes to set.
8. Remove the plastic wrap and slice the roll into 8 pieces.
9. Drizzle the eel sauce over the top of the Dragon Maki and sprinkle with sesame seeds.
Time:
Preparation time: 30 minutes
Cooking time: 18 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories per serving: 420
Fat: 16g
Carbohydrates: 56g
Protein: 14g
Substitutions for ingredients:
- Cooked crab meat can be substituted for the shrimp.
- Soy sauce can be substituted for the eel sauce.
Variations:
- Add cucumber or carrot slices to the filling.
- Use smoked salmon instead of shrimp.
- Substitute the mayonnaise and sriracha sauce with wasabi paste for a spicier flavor.
Tips and tricks:
- Wetting your hands with water before handling the rice will prevent it from sticking to your hands.
- Use a sharp knife to slice the roll cleanly.
- Serve with pickled ginger and wasabi on the side.
Storage instructions:
- Leftover Dragon Maki can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Dragon Maki is best served cold and should not be reheated.
Presentation ideas:
- Arrange the sliced Dragon Maki on a platter and garnish with pickled ginger and wasabi.
Garnishes:
- Sesame seeds
- Pickled ginger
- Wasabi
Pairings:
- Sake
- Green tea
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the roll is too loose, use the bamboo mat to tighten it before slicing.
- If the rice is too sticky, rinse your hands with water frequently.
Food safety advice:
- Use fresh ingredients and wash your hands before handling food.
- Store leftover Dragon Maki in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Maki sushi originated in Japan in the early 19th century and was traditionally made with pickled vegetables.
Flavor profiles:
- Creamy avocado and sweet shrimp are balanced by the spicy mayo and savory eel sauce.
Serving suggestions:
- Serve Dragon Maki as an appetizer or as part of a sushi platter.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese