Homemade Dragon Roll Sushi (2024)

Rice:To create the right kind of flavour mix your sushi rice with rice wine vinegar and mirin rice wine, sugar and salt.

Bamboo mat:Get yourself aBamboo Rolling Mat. The sushi making process is made so much easier if you have a mat to help you roll and tighten your sushi rolls. However, you don’t have to use a bamboo mat. If you can’t get hold of one you can usebaking paper to roll your sushi.

Water:Have a bowl of water on hand to keep your hands wet when handling the sushi rice. Sushi rice is extremely sticky and if your hands are dry you’ll find it sticks to you rather than the seaweed. Things can get very messy very quickly.

Sushi grade fish:If using raw fish I'd suggesting using fish that has been frozen to below the right temperature for the correct amount of time, which will be a lot safer to consume raw. See my full guide on sushi rolls for further details on freezing fish and sushi grade fish.

Sashimi kit: If using raw fish I'd suggest buying a sashimi kit that comes with a selection of sushi grade, frozen, raw fish ready for slicing into thin pieces (sashimi). I highly recommend thesashimi kit from the Fish Society, which is what I used for making all of my sushi recipes. And there was some fish left over from this, so it goes a long way. This kit comes with 4 different types of frozen, raw fish, plus cooked, butterflied king prawns. The Fish society guarantees a total weight of 300g of sushi grade fish. The kit also includes sachets of soy sauce, sachets of wasabi, sachets of pickled ginger and 2 sets of wooden chop sticks.

Vegetables:If using veg instead of, or as well as fish, go for bright colours that will look pretty against the white rice. Also choose veg that will last and not go limp. Obvious choices include cucumber, bell pepper, carrot, raw beetroot, radish and red cabbage. I also love to use avocado, which I toss in lime juice immediately after slicing to stop it oxidising and going brown.

Don't use too much rice:Try not to place too much rice on the seaweed sheet. Spread as thinly as possible over your nori sheet and leave a 2cm gap at the top to allow room for sealing.

Knife:Use a long blade, sharp, non serrated knife for slicing your sushi. Before slicing dip the knife blade in water and allow the water to run down the length of the blade. This stops the blade from sticking.

Slicing:When slicing sushi with rice on the outer edge (California rolls) place cling film over your finished rolls first. This will help to keep the roll together and help to keep its shape whilst you slice.

Wrap and chill:Once your sushi are made, plate up cover and chill in the fridge for at least an hour before serving. This will firstly keep the sushi nice and fresh but will also set the rice and make your sushi easier to handle and eat.

Condiments:Serve with soy sauce, pickled ginger and wasabi for that extra punch of flavour and touch of authenticity.

Time!:Give yourself plenty of time! Don’t under estimate the mess this can make and the time it can take just to prepare your veg and fish alone.

• ▢ 600 g of cooked and prepared sushi rice
• ▢ 1 pack nori sheets 5 in a pack (seaweed sheets)
• ▢ Black sesame seeds
• ▢ ½ cucumber sliced into this julienne sticks for filling
• ▢ 5 crab sticks sliced in half length ways for filling
• ▢ 1 avocado sliced thinly for filling toss in lime juice to keep fresh
• ▢ 1 avocado thinly sliced for topping toss in lime juice to keep fresh
• ▢ 250 g sliced smoked salmon or sliced sashimi salmon for topping

• First prepare the rice by following the instructions in this how to make sushi rice recipe

  

• Next make a California roll following steps 1 to 7 in this California rolls recipe. Substitute in your preferred fillings.

  

• Then, before slicing the roll add a topping of avocado, or avocado and salmon, or anything else you want to try. Slightly overlap each topping as you go.

  

• Place cling film over to shape and stick the topping to the sushi roll.

  

• Slice the dragon roll into 6, you can leave the cling film on or take it off to do this, – which ever you prefer. Slice firmly through the sushi, moving the blade back and forth so to cut and not to squash. Wet the blade between each slice to prevent the blade from sticking to the rice and seaweed.

  

• Present the dragon rolls with the the topping facing up

  

Rice: To create the right kind of flavour mix your sushi rice with rice wine vinegar and mirin rice wine, sugar and salt.

Bamboo mat: Get yourself aBamboo Rolling Mat. The sushi making process is made so much easier if you have a mat to help you roll and tighten your sushi rolls. However, you don’t have to use a bamboo mat. If you can’t get hold of one you can usebaking paper to roll your sushi.

Water: Have a bowl of water on hand to keep your hands wet when handling the sushi rice. Sushi rice is extremely sticky and if your hands are dry you’ll find it sticks to you rather than the seaweed. Things can get very messy very quickly.

Sushi grade fish: If using raw fish I'd suggesting using fish that has been frozen to below the right temperature for the correct amount of time, which will be a lot safer to consume raw. See my full guide on sushi rolls for further details on freezing fish and sushi grade fish. Sashimi kit: If using raw fish I'd suggest buying a sashimi kit that comes with a selection of sushi grade, frozen, raw fish ready for slicing into thin pieces (sashimi). I highly recommend thesashimi kit from the Fish Society, which is what I used for making all of my sushi recipes. And there was some fish left over from this, so it goes a long way. This kit comes with 4 different types of frozen, raw fish, plus cooked, butterflied king prawns. The Fish society guarantees a total weight of 300g of sushi grade fish. The kit also includes sachets of soy sauce, sachets of wasabi, sachets of pickled ginger and 2 sets of wooden chop sticks.

Vegetables: If using veg instead of, or as well as fish, go for bright colours that will look pretty against the white rice. Also choose veg that will last and not go limp. Obvious choices include cucumber, bell pepper, carrot, raw beetroot, radish and red cabbage. I also love to use avocado, which I toss in lime juice immediately after slicing to stop it oxidising and going brown.

Don't use too much rice: Try not to place too much rice on the seaweed sheet. Spread as thinly as possible over your nori sheet and leave a 2cm gap at the top to allow room for sealing.

Knife: Use a long blade, sharp, non serrated knife for slicing your sushi. Before slicing dip the knife blade in water and allow the water to run down the length of the blade. This stops the blade from sticking.

Slicing: When slicing sushi with rice on the outer edge (California rolls) place cling film over your finished rolls first. This will help to keep the roll together and help to keep its shape whilst you slice.

Wrap and chill: Once your sushi are made, plate up cover and chill in the fridge for at least an hour before serving. This will firstly keep the sushi nice and fresh but will also set the rice and make your sushi easier to handle and eat.

Condiments: Serve with soy sauce, pickled ginger and wasabi for that extra punch of flavour and touch of authenticity.

Time!: Give yourself plenty of time! Don’t under estimate the mess this can make and the time it can take just to prepare your veg and fish alone.