Dragon Roll

Ingredients

• 2 sheet nori
• 200 grams cooked and seasoned sushi rice (see ingredients and instructions below)
• 6-8 pieces of shrimp tempura
• 1 Japanese cucumber (or Persian cucumbers)
• 5 teaspoons tobiko (optional)
• 1 avocado (thinly sliced for topping (toss in lime juice to keep fresh))
• Soy sauce
• Black sesame seeds
• Mayo - preferably Japanese Mayonnaise
• A small cup of water + a splash of vinegar (to wet your hands, to aid working with the sticky rice)
• 1 cup sushi rice
• 2 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon sea salt

Instructions

1. 1

   --- For the dragon roll: ---

2. 2

   First, make the sushi rice, so it has time to cool. See instructions below.

3. 3

   Cut the cucumber lengthwise and then again to form quarters. Remove anyseeds from the center. Then cut further, into thin strips.

4. 4

   Wrap the bamboo rolling mat with plastic wrap and place on a cleansurface. Fill a small bowl with water + a splash of vinegar, to wet your hands as you work with the sticky rice. Have all ingredients ready to start rolling.

5. 5

   Place the nori sheet on bamboo rolling mat, shiny side down. Dip yourhands in the vinegar water to prevent sticking, then spread half of preparedsushi rice across the nori.

6. 6

   Flip it over so the nori is now on the top.

7. 7

   Arrange 3 to 4 pieces of shrimp tempura on long edge closest to you, then add thecucumber strips and tobiko to the bottom edge of the nori sheet.

8. 8

   Using mat, starting from the bottom edge, gently pinch and press roll tomake sure itʼs tight. Gently squeeze the roll with the bamboo mat. Repeatwith remaining nori, rice, and fillings.

9. 9

   Using the side of the knife, carefully place the thinly sliced avocado on topof the sushi roll. Wrap the roll in plastic wrap and cover with the bamboomat. Gently squeeze the roll to help the avocado slices adhere to thesushi.

10. 10

    Repeat these steps to create a second roll.

11. 11

    Cut each sushi roll into eight pieces with a sharp knife and then remove theplastic wrap.

12. 12

    Pipe Japanese Mayonnaise over sushi and top each section with tobiko. Garnish with black sesame seeds. Serve with soy sauce, wasabi, and gingeralongside.

13. 13

    --- For the sushi rice: ---

14. 14

    Wash the rice until the washing water becomes clear, and then drain the water.

15. 15

    Place washed rice in a rice cooker and add the water.

16. 16

    Set rice cooker to cook the rice according to the cooker's automatic time option.

17. 17

    While the rice cooks, prepare the sushi vinegar by mixing the rice vinegar, sugar, and salt in a bowl until combined.

18. 18

    Once the rice is cooked and hot, pour the sushi vinegar mixture over the rice and quickly fold the rice with a wooden spatula. Take care to not smash the rice.

19. 19

    Let rice cool to room temperature before using in sushi rolls.