Blog

Authentic Vietnamese recipes from the Motherland

Dragon Roll Recipe

Today we are making Dragon Rolls! Why is it called a Dragon Roll? Well, because it looks like a dragon! The sliced avocado and barbecued eel on the outside of the role resemble the scales of a dragon. Place some red flying fish roe on top and you got yourself a fiery dragon. If you google up Dragon Rolls, you will notice some slight variations in the fillings. Some include shrimp tempura, imitation crab, cream cheese or cucumbers, or a combination of these. For my Dragon Roll, my fillings are shrimp tempura and imitation crab.

Sushi Rice:

  • 1 1/2 cups sushi rice (Kokuho Rose brand)
  • 1 3/4 cups water

Rice Mixture:

  • 1/4 cup rice vinegar (Marukan brand)
  • 1/4 cup sugar
  • 1/2 teaspoon salt

Heat the rice mixture ingredients in a small pan until sugar dissolves. Once sushi rice is done, pour the dissolved mixture into the rice. Gently incorporate the mixture into the rice evenly.

Ingredients:

  • One avocado
  • One package of sushi grade BBQ eel
  • Imitation crab vertically sliced
  • Red flying fish roe (Tobiko)
  • 10 peeled shrimps. Leave 3-4 shrimps with tails attached. This will serve as the "tail" of the dragon.
  • Tempura batter
  • Seaweed wraps (Nori)
  • Oil for deep frying

Thickly coat the shrimps with the tempura batter and slowly drop them one by one into the deep fryer. Do this in batches. Remove shrimps when the outside is a golden brown.

Evenly spread the sushi rice on the seaweed wrap.

Sushi rice

Sushi rice

Flip the wrap over so that the rice is now facing down. Place the shrimp tempura and imitation crab in the middle of the wrap. Leave a shrimp with the tail still attached at the end so that it’s poking out of the wrap.

Roll up the seaweed wrap.

Thinly slice up the avocado:

Avocado

Avocado

Thinly slice up the BBQ eel at an angle like so:

Layer the sushi with an alternating piece of avocado and eel.

Lastly, sprinkle some red flying fish roe on top.

I find it very difficult to cut up the roll with the avocado and eel on top. These darn ingredients keep slipping around. So to make it easier on yourself, wrap up the roll in saran wrap to secure the atop ingredients, and then slice into it. Just remember to remove the cut up saran wrap when eating! And there you have it, a Dragon Roll. Enjoy with your usual sushi condiments: soy sauce, wasabi and pickled ginger.