The dragon roll (sometimes called a caterpillar roll) is a delicious uramaki sushi roll, featuring a combination of shrimp tempura, unagi (eel), and avocado. Designed to resemble a dragon, this inside-out roll is traditionally filled with eel and cucumber, with thin slices of avocado layered on top to mimic dragon scales.
This sushi roll is made with Japanese short-grain rice, seasoned with sushi vinegar to give it a subtle tangy flavour while maintaining its shape. Selecting the right avocado is essential for creating the perfect dragon roll. A ripe avocado should have darker skin and yield slightly to gentle pressure. Avoid avocados that are overly soft or mushy.
The roll is brought to life by carefully arranging its ingredients to achieve a striking, dragon-like appearance. It is often topped with a drizzle of rich unagi sauce and a sprinkle of toasted black sesame seeds, adding depth to the flavor and a final touch of elegance.
How to Make a Dragon Roll
Learn how to make a delicious dragon roll at home with just a few simple ingredients. It takes practice to get the sushi roll right but this recipe can be fun to make.
Ingredients:
- 1/2 cucumber
- 1 avocado
- 1/4 lemon (optional)
- 1 sheet nori, cut in half OR 2 pre-cut half sheets nori
- 180g sushi rice (cooked and seasoned)
- 4 pieces of shrimp tempura
- 10g tobiko
- Unagi (eel) While we don't sell this we have our own recipe for it
For Toppings
Vinegar Water for Dipping Hands
- 10ml rice vinegar
- 60ml water
Instructions:
1. Cut the cucumber lengthways and then again to form quarters. Remove any seeds from the centre. Cut each quarter in half lengthways again.
2. Cut the avocado in half lengthways and remove the pit. Remove the skin from the avocado and slice widthways.
3. Use the side of the knife to gently press the avocado slices until they are about the length of the nori. Squeeze lemon over the avocado to prevent discoloration.
4. Wrap a bamboo mat with plastic wrap. Place half of the nori sheet, shiny side down, onto the mat. Dip your hands in the vinegar water to prevent sticking and spread approximately 90g of rice across the nori.
5. Flip the nori so that the rice is against the bamboo mat. Add the cucumber strips, shrimp tempura, and tobiko to the bottom edge of the nori sheet. If you are adding unagi, add it to the sheet now.
6. Starting from the bottom edge, begin rolling the nori sheet over the filling to create a tight roll. Gently squeeze the roll with the bamboo mat.
7. Using the side of the knife, carefully place the avocado on top of the sushi roll. Wrap the roll in plastic wrap and cover with the bamboo mat. Gently squeeze the roll to help the avocado slices adhere to the sushi.
8. Remove the plastic wrap and cut the sushi roll into eight pieces with a sharp knife. Top each section with tobiko and a sprinkling of sesame seeds. Serve unagi sauce on the side for dipping if desired.
