Published: · Modified: by Jacqueline Schell · This post may contain affiliate links · 1 Comment
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If you're new to making sushi, please see the Sushi Beginner's Guide before getting started! This includes guides to all the basics, FAQ, and how to source ingredients. This site focuses on Americanized/Westernized sushi, check out the Types of Sushi page to learn more!
This is a specialty sushi roll with shrimp tempura and cucumber on the inside topped with avocado, eel sauce, and black sesame seeds. This roll is a great option that doesn't contain any raw fish! The "Dragon Roll" name is a somewhat standard name for this very common sushi roll. "Dragon Roll" is also occasionally used for similar rolls that contain barbecue eel (unagi). Check out my recipe for a Black Dragon Roll if you're looking for a recipe that contains eel!
Black Dragon Roll
Specialty sushi roll - shrimp tempura and avocado on the inside topped with avocado, BBQ eel (unagi), eel sauce, and black sesame seeds.
Check out this recipe
Ingredients & Substitutions
Don't forget to check out the guides on Buying Fish For Sushi and Buying Other Ingredients for Sushi if you're not sure where to find what you need! I include online product links for reference, but it's typically much cheaper to purchase these items locally, so check out your local options!
Shrimp Tempura
- You can purchase premade frozen shrimp tempura from an Asian grocery store or Trader Joe's.
- If preparing from frozen, follow the package instructions to heat in an oven, air fryer, toaster oven, or deep fryer. (I typically prepare frozen shrimp tempura in an air fryer)
- Allow the shrimp tempura to cool down for a few minutes before placing in the roll.
- If desired, cut the tails off of the shrimp before placing in the roll.
- Shrimp tempura can be made from scratch at home, but I don't have a guide to that at this time.
Avocado Roll Topping
- Click here for a guide to making an avocado topping for sushi rolls!
- This topping is made using ½ of a medium-sized avocado.
- Make sure you're using a ripe (but not over ripe) avocado. I recommend picking up a hard avocado a few days prior to making sushi. You can allow the avocado to ripen on your counter, then transfer it to the refrigerator when it is perfectly ripe (this significantly slows down the ripening process).
Eel Sauce (Unagi Sauce)
- You can pick up premade eel sauce at an Asian grocery store or online (link)
- Eel sauce (also called unagi sauce) is a sweet and savory sauce. The name comes from its association with Japanese style barbecue eel, the sauce contains no seafood products.
- You can make eel sauce yourself at home, but at this time, I don't have a guide for that on this site.
Cucumber Strips
- Check out my guide to slicing cucumber for sushi (link) if you haven't done this before. This method removes the center portion, leaving only the crunchy outside.
- The variety of cucumber used doesn't make too big of a difference, but I typically use "Hot House" cucumbers.
- You can consider substituting the cucumber strips with avocado, or omitting them completely if desired.
Black Sesame Seeds
- You can find black sesame seeds at an Asian grocery store, some well-stocked American grocery stores, or online (link)
- Black sesame seeds have a very long shelf life in the pantry, so if you stock up with a large jar it will last a very long time!
- You can substitute white roasted sesame seeds or optionally omit the sesame seed topping.
Sushi rice
- Sushi rice is prepared, medium grain rice that is seasoned with rice vinegar, sugar, and salt. The seasoning added to the rice is what give it the distinctive taste and sticky texture.
- If possible, I strongly recommend picking up the proper kind of rice rather than using whatever rice you have on hand. Other varieties of rice (jasmine, basmati, etc.) will not turn out the same.
- Follow my recipe for Simple Sushi Rice before you begin making your sushi. You can find more information there on locating the proper ingredients.
Nori
- Nori is the seaweed wrapping used to hold together sushi rolls. After opening, store leftover nori sheets in an airtight bag at room temp with all the air pressed out to maintain freshness.
- Packages of nori vary a lot in quantity and price. I've tried out a variety of brands at different price points and have been happy with all of them. I don't think you need to splurge on the more expensive brands.
- A Japanese grocery store will have the widest selection of nori. You may be able to find nori in the "Asian foods" section of a large American grocery store, but you can also find nori online if needed.
- Nori comes in a variety of sizes, so make sure you pick up full sheets (approximately 8"x7"). These sheets can be cut down smaller when making rolls (if desired). You can read more about this in the How to Make Sushi Rolls post.
Dragon Roll
Jacqueline Schell
Specialty sushi roll - shrimp tempura and cucumber on the inside topped with avocado, eel sauce, and black sesame seeds.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Course Sushi
Cuisine Sushi
Servings 1 roll
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~¾ cup prepared, seasoned sushi rice
Inside Roll
- 2 prepared shrimp tempura
- 2 cucumber strips
Outside Roll
- ½ avocado, prepared as roll topping click for guide
- eel sauce (unagi sauce)
- ~½ tablespoon black sesame seeds
Instructions
Cover the sheet of nori in a thin even layer of rice, filling all the way out to the edges. (click for guide)
Flip the sheet of nori over so the rice is face down on a bamboo rolling mat that is wrapped in plastic. (click for guide)
Arrange the fillings (shrimp tempura and cucumber) in even lines, 1 inch from the edge along the longer side of the nori sheet. (click for guide)
Carefully and tightly roll up the roll. (click for guide)
Thinly slice the avocado and spread it out so it spans the entire length of the roll. Place the avocado on top of the roll. (click for guide)
Place the plastic-wrapped rolling mat over the top of the roll and press the roll into a consistent shape. (click for guide)
Place the roll on a cutting board and grab your sharpest knife. Optionally, cover the roll with plastic cling wrap. Run the knife under water for a second, then shake off any excess. Cut the roll into 8 equal pieces using a gentile sawing motion with the knife, running the knife under the water between every 2-3 cuts to prevent sticking. (click for guide)
Plate the roll on your serving dish. Drizzle the eel sauce over the roll then top with black sesame seeds. (click for guide)
Notes
If this is your first time making sushi be sure to check out the Sushi Beginner's Guide before getting started!
Keyword Avocado, Black Sesame Seeds, Cucumber, Dragon Roll, Eel Sauce, No Raw Fish, Roll, Shrimp Tempura, Sushi
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Reader Interactions
Comments
Kareena
Classic dragon roll, thanks for showing me how easy it is to make at home!Reply
