Ingredients with Measurements:
- 2 cups sushi rice
- 2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 avocado, sliced
- 1/2 pound cooked shrimp, peeled and deveined
- 1/2 cup mayonnaise
- 1 tablespoon sriracha sauce
- 4 sheets nori
- 1/4 cup sesame seeds
- 4 sushki (Russian-style bagel-shaped crackers)
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 18-20 minutes or until the water is absorbed and the rice is tender.
2. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over medium heat until the sugar dissolves. Remove from heat and let cool.
3. Transfer the cooked rice to a large bowl and add the vinegar mixture. Stir gently to combine.
4. In a small bowl, mix the mayonnaise and sriracha sauce.
5. Lay a sheet of nori on top of the bamboo sushi mat. Spread a thin layer of the spicy mayonnaise on top of the nori.
6. Place a quarter of the cooked rice on top of the nori, leaving a 1-inch border at the top.
7. Sprinkle sesame seeds over the rice.
8. Arrange slices of avocado and cooked shrimp on top of the rice.
9. Use the bamboo mat to roll the sushi tightly, starting at the bottom edge. Use your fingers to press the roll firmly as you roll it.
10. Repeat with the remaining nori, rice, sesame seeds, avocado, and shrimp.
11. Cut each roll into 6 pieces.
12. Place the sushki on a plate and top each one with a piece of dragon roll sushi.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Room temperature
Serving size:
4 servings
Nutritional information:
Calories: 530
Fat: 19g
Carbohydrates: 72g
Protein: 16g
Sodium: 840mg
Substitutions for ingredients:
- Instead of shrimp, you can use crab meat or cooked salmon.
- Instead of mayonnaise, you can use Greek yogurt or sour cream.
- Instead of sriracha sauce, you can use hot sauce or chili paste.
Variations:
- Add cucumber or carrot slices to the dragon roll sushi.
- Use brown rice instead of sushi rice.
- Make a vegetarian version by using tofu or roasted vegetables instead of shrimp.
Tips and tricks:
- Wet your hands with water before handling the sushi rice to prevent it from sticking.
- Use a sharp knife to cut the sushi rolls into pieces.
- Serve the dragon roll sushi with soy sauce and wasabi.
Storage instructions:
Store leftover dragon roll sushi in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the sushi, place it on a plate and microwave for 30 seconds or until warm.
Presentation ideas:
Arrange the dragon roll sushi on a platter and garnish with sliced green onions and pickled ginger.
Garnishes:
- Sliced green onions
- Pickled ginger
Pairings:
- Sake
- Green tea
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the sushi rice is too dry, add a little more water when cooking it.
- If the sushi roll falls apart, use more pressure when rolling it.
Food safety advice:
- Use cooked shrimp and store the sushi in the refrigerator to prevent foodborne illness.
- Wash your hands and utensils before handling the sushi ingredients.
Food history:
Sushi originated in Japan in the 8th century and has since become a popular dish around the world. Dragon roll sushi is a modern variation that was created in the United States in the 1970s.
Flavor profiles:
The dragon roll sushi has a combination of flavors, including sweet, spicy, and savory. The sushi rice is seasoned with vinegar, sugar, and salt, while the spicy mayonnaise adds a kick of heat. The avocado and shrimp provide a creamy and briny taste.
Serving suggestions:
Serve the dragon roll sushi as an appetizer or as part of a sushi platter.
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Region: Japanese