Ingredients with Measurements:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 sheets of nori
- 1 avocado, sliced
- 1/2 cucumber, sliced into thin strips
- 1/2 pound cooked shrimp, peeled and deveined
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1/4 cup eel sauce
- 1 tablespoon black 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 add it to a pot with 1 1/4 cups of water. Bring the water to a boil, then reduce the heat to low and cover the pot. Cook the rice for 18 minutes, then remove it from the heat and let it sit for 10 minutes.
2. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat the mixture over low heat until the sugar dissolves. Remove the pan from the heat.
3. Transfer the cooked rice to a large bowl and add the vinegar mixture. Stir the rice until it is well coated and let it cool to room temperature.
4. Lay a sheet of plastic wrap on top of the bamboo sushi mat. Place a sheet of nori on top of the plastic wrap, shiny side down.
5. Wet your hands with water and grab a handful of sushi rice. Spread the rice evenly over the nori, leaving a 1-inch border at the top.
6. Arrange the avocado, cucumber, and shrimp in a line across the center of the rice.
7. In a small bowl, mix together the mayonnaise and sriracha. Drizzle the mixture over the filling.
8. Use the bamboo mat to roll the sushi tightly, starting at the bottom and rolling away from you. Use the plastic wrap to help you roll the sushi tightly.
9. Use a sharp knife to slice the sushi roll into 8 pieces.
10. Drizzle the eel sauce over the top of the sushi roll and sprinkle with black sesame seeds.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Room temperature
Serving size:
4 servings
Nutritional information:
Calories: 390
Fat: 16g
Carbohydrates: 47g
Protein: 16g
Sodium: 980mg
Substitutions for ingredients:
- Cooked crab meat can be substituted for the shrimp.
- Sushi rice can be substituted with regular white rice, but it will not have the same texture and flavor.
- Regular sesame seeds can be used instead of black sesame seeds.
Variations:
- Add sliced carrots or bell peppers to the filling.
- Use cooked salmon instead of shrimp.
- Substitute the eel sauce with teriyaki sauce.
Tips and tricks:
- Wet your hands with water when handling the sushi rice to prevent it from sticking to your hands.
- Use a sharp knife to slice the sushi roll to prevent it from falling apart.
- Serve the sushi roll with pickled ginger and wasabi for added flavor.
Storage instructions:
- Store leftover sushi rolls in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Dragon rolls are best served cold, but if you prefer them warm, you can microwave them for 10-15 seconds.
Presentation ideas:
- Arrange the sushi rolls on a platter and garnish with pickled ginger and wasabi.
Garnishes:
- Pickled ginger
- Wasabi
Pairings:
- Green tea
- Sake
Suggested side dishes:
- Miso soup
- Edamame
Troubleshooting advice:
- If the sushi rice is too dry, add a little more water to the pot when cooking it.
- If the sushi roll falls apart when slicing it, try wetting the knife with water before slicing.
Food safety advice:
- Make sure to use cooked shrimp to prevent foodborne illness.
- Store leftover sushi rolls in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
- The dragon roll was invented in the 1970s in California and is a popular sushi roll in the United States.
Flavor profiles:
- The dragon roll has a sweet and spicy flavor from the eel sauce and sriracha.
Serving suggestions:
- Serve the dragon roll as an appetizer or as part of a sushi platter.
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Region: Japanese