Dragon Roll

These sushi rolls filled with shrimp tempura, cucumber, and rice are fun to decorate to look like dragons with slices of avocado and unagi.

• Preparation Time: 30 mins
• Cooking Time: 38 mins
• Total Time: 1 hr 8 mins
• Calories: 1095 Calories

Ingredients

• cooking spray
• 1 avocado, sliced
• 2 sheets nori (dry seaweed)
• 8 frozen tempura shrimp
• 2 sticks imitation crabmeat, cut into 1/4-inch pieces
• 1 cucumber - peeled, seeded, and cut into 1/4-inch strips
• 0.75 cup water
• 2.25 teaspoons salt
• 0.75 cup Japanese sushi-style rice
• 1.3333333730698 tablespoons rice vinegar
• 1.3333333730698 tablespoons white sugar
• 10 ounces frozen unagi kabayaki (grilled eel), thawed and sliced into 2-inch str

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.

Step 2

Rinse rice in a strainer until water runs clear.

Step 3

Combine rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.

Step 4

Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry.

Step 5

Arrange shrimp tempura on the baking sheet.

Step 6

Bake in the preheated oven until golden and crispy, about 6 minutes per side. Cut tails off 4 of the tempura shrimp.

Step 7

Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 sheet of nori, shiny-side down, on the plastic wrap. Spread 1 cup rice on top using moistened fingers, leaving a 1/3-inch border. Flip nori so rice is facing the mat.

Step 8

Arrange imitation crabmeat and cucumber along the bottom edge of the nori sheet. Place 2 tail-off shrimp in the center of the nori sheet. Place 2 tail-on shrimp on the end so that the tails extend over the sides of the sheet. Lift the edge of the mat and roll up nori into a tight log around filling.

Step 9

Transfer sushi roll to a serving plate. Layer avocado and unagi slices on top to cover the top and sides of the roll. Slice roll into 8 pieces using a moistened knife. Repeat with remaining nori, rice, crabmeat, cucumber, avocado, and unagi to make a second roll.