Best Dragon Sushi Roll

The main ingredient for Dragon Roll includes shrimp tempura AND/OR unagi.  The one I like just has shrimp tempura in it, but it’s really up to you how you want to make it.  When I first came to the US, I was surprised the many non-traditional rolls offered in Japanese restaurants, such as Philadelphia roll with cream cheese and salmon.  However I’ve grown to enjoy many of the rolls and even make them at home sometimes.
To cut down on prep time, I used pre-cooked frozen shrimp tempura from Trader Joe’s.  If you like to make it from scratch, you can follow my Shrimp Tempura recipe.  You will need extra time to prepare shrimp tempura, but homemade tempura is always the best.
I hope I’ve inspired you to start making sushi rolls at home.  It’s fun to prepare and eat sushi with your friends and family.  If you are still not comfortable making your own sushi roll, remember there is an option of Temaki Sushi (Hand Roll) which is much easier version of sushi roll.

Dragon Roll Recipe

Prep Time: 60 minutes

Yield: Makes 8 Dragon Rolls

Ingredients:

• About 6 cups prepared sushi rice
• 1 Japanese cucumber
• 4 avocados
• 1/2 lemon
• 4 nori sheets, cut in half crosswise
• 16 shrimp tempura* (See the recipe here)
• 1/8 cup (20oz) Tobiko
• Unagi (eel) - optional
For toppings
• Spicy Mayo (recipe here)
• Unagi Sauce (recipe here)
• Black sesame seeds (optional)
Vinegar water for dipping hands (Tezu)
• 1/4 cup water
• 2 tsp. rice vinegar
Things you will need
• Bamboo sushi mat
• Plastic wrap

Instructions:

1. Cut cucumber lengthwise into thin strips.

2. Cut the avocado in half lengthwise around the seed and twist the two halves until they separate. Hack the knife edge into the pit. Hold the skin of the avocado with the other hand and twist in counter directions. The pit will come out smoothly.

3. Remove the skin and slice the avocado widthwise with the tip of knife.

4. Gently press the avocado slices with your fingers and then keep pressing gently and evenly with the side of knife until the length of avocado is about the length of sushi roll (length of nori seaweed). Squeeze lemon over the avocado to prevent from changing color.

5. Wrap the bamboo mat with plastic wrap and place half of the nori sheet, shiny side down. Dip your hands in tezu (vinegar water) and spread the rice over the nori sheet.

6. Turn it over and put the shrimp tempura, cucumber strips, and tobiko at the bottom end of the nori sheet. If you like to put unagi, place inside here as well.

7. From the bottom end, start rolling nori sheet over the filling tightly and firmly with bamboo mat until the bottom end reaches the nori sheet. Lift the bamboo mat and roll over.

8. Place the bamboo mat over the roll and tightly squeeze the roll.

9. Using the side of knife, place the avocado on top of the roll.

10. Place plastic wrap over the roll and then put bamboo mat over. Tightly squeeze the roll until the avocado slices wrap around the sushi. Be gentle so you won’t break the avocado slices.

11. Cut the roll into 8 pieces with knife. Clean knife with wet towel after each cut. Remove the plastic wrap on top of the sushi and transfer to a serving plate.

12. Put tobiko on top and drizzle spicy mayo and unagi sauce. Sprinkle black sesame seeds if you like. Enjoy!

Notes

* Sushi rice is “vinegared” rice, specially used for sushi, not the regular steamed rice.

* If you are new to making sushi roll, cut off 1/3 of nori sheet and use 2/3 sheet of nori instead of half (Note: you will need more sushi rice).

Easy Tempura Shrimp Crunch Roll Sushi Recipe

This recipe is simple enough for first time sushi chefs and it is sure to be a hit with both sushi enthusiasts and people who cannot stomach raw ingredients.

Home Made Sushi Crunch Rolls|Sarah Smith

Experience the contrast between the taste and textures of rich avocado, fresh cucumber, Japanese sticky rice and delectable tempura battered shrimp. Sarah’s Super Duper Tempura Shrimp Crunch Rolls are both nutritious and delicious. This recipe delivers an unmatched flavor profile while maintaining a clean and simple finish.

Since this sushi recipe does not include raw ingredients, it may be sampled by the entire family without fear of food borne illness.

Sarah’s Super Duper Tempura Shrimp Crunch Rolls

Difficulty: Easy

Preparation and Cook Time: Approximately forty-five minutes

Ingredients:

• 3 cups short grain Japanese rice
• 3 1/2 cups water
• 1/3 cup Japanese rice vinegar
• 3 tablespoons granulated sugar
• 1 teaspoon salt
• 1 medium cucumber cut into slender narrow pieces.
• 1 avacado cut into 1/2 inch wide segments.
• 1 package of Nori (sea weed sheets)
• 1/2 pound fresh, large, uncooked shrimp
• 1 box of tempura batter
• Vegetable oil

Note:

It is helpful to cook the sushi rice in advance and allow it to stay warm while preparing the other ingredients. The execution portion of this recipe will explain how to make sushi rice before moving on to the preparation of the sushi filling. For inexperienced chef’s it is best to complete the rice before preparing any other ingredients.

Rice Execution:

1. In a large sauce pan combine 3 1/2 cups water with 3 cups of washed short grain Japanese rice; bring to a boil.
2. As rice approaches a rolling boil, cover and reduce heat to low; steam until tender.
3. As rice nears completion, heat vinegar, salt, and sugar in a saucepan over low heat until sugar dissolves then allow mixture to cool.
4. Fold vinegar mixture into cooked rice; be careful not to crush the grains of rice during this step. Now the rice is finished

Note: For best taste, execute steps three and four shortly before using the sushi rice.

Shrimp Execution:

1. Fill a large sauce pan with approximately two inches of vegetable oil and preheat to 350 F.
2. Thoroughly clean and shell the raw shrimp before cutting each shrimp in a manner that ensures that they will not curl up during cooking. Do this by running a sharp knife down the center of the shrimps body; exactly opposite its vein.
3. Following the instructions on the tempura box to create tempura batter.
4. Once oil is heated, dip the shrimp into the tempura batter and then place directly into oil.
5. Cook the shrimp until the tempura batter is golden brown and crunchy.

Important: You will notice small scraps of tempura batter floating around in the oil. Remove these scraps from the oil and set them aside; they will de utilized in the last step of the execution.

How to Roll Sushi:

1. Place the bamboo sushi rolling mat with one of the shortest sides facing your body. Next, firmly spread a thin layer of sushi rice onto the bamboo mat; cover with a sheet of Nori.
2. Now, place several pieces of avocado and cucumber on the closest edge of the bamboo mat. No more than two inches of the available space on the mat should have avocado or cucumber laying on it.
3. Place the cooked shrimp on top of the cucumber and avocados with their tail pointed away from the center of the mat.
4. Now, slowly and in a controlled manner, use the bamboo mat to roll the sushi roll. Be careful to maintain a tight roll and not to allow pieces to fall out of the edges.
5. Finally, you should be left with a long roll of sushi; rice sticking out. Roll the freshly made sushi roll in the tempura scraps that were set aside earlier while cooking the shrimp. The pieces should stick to the roll, adding scrumptious flavor and texture.
6. Cut the roll into one inch thick pieces and serve immediately; enjoy!

Inari Sushi Made Simple

Inari Sushi

Back when Philadelphia was home, I often frequented an all-you-can-eat sushi restaurant called Ajia located a few steps from the Schuylkill River. For just $21.95, my friends and I gorged until we burst on shrimp tempura rolls, all manner of nigiri, and unique-to-Philly creations like the sweet potato roll and “Rock N Roll” roll.

Though I tried my darnedest to get my money’s worth during these AYCE outings, I could never resist ordering a half dozen inari along with the usual sushi spread. These sweet fried tofu pouches filled with marinated rice were easily the least cost effective menu item, and worse yet, they sat in my stomach like a brick. I wasn’t being a savvy consumer, but I didn’t care because the inari were delicious.

While shopping for furikake and Sumo citrus at my neighborhood Mitsuwathe other weekend, the idea of making inari from scratch popped into my head. After finding a trusty recipe from JustJenn and collecting the ingredients missing from my pantry, I came home and made some for lunch.

This semi-homemade recipe came together quickly and most satisfactorily. Considering that the rice was prepared in a rice cooker and the tofu pouches were sold prefabbed, the only real work was measuring the dressing, toasting some sesame seeds, and assembling the whole package. Project inari proved to be so easy and satisfying that I’ll never again order it at a restaurant. And certainly not at an all-you-can-eat one!

• 1 1/2 cups uncooked sushi rice
• 1/4 cup rice vinegar
• 3/4 teaspoons salt
• 3 tablespoons sugar
• 1 package aburage (tofu pouches)
• 1 1/2 tablespoons white sesame seeds

Prepare rice according to the directions written on the package. I used my rice cooker, which was gifted to me by my mother when I graduated from college.

While the rice is bubbling and boiling away, whisk together the vinegar, salt, and sugar in a medium sized bowl and set aside. Dress the rice with this mixture as soon as it is cooked. Adjust the amount according to your preferences—use less for well-balanced rice, more for tangier rice.

Prepare tofu pouches according to the directions written on the package. The brand I used required boiling the pouches in their packaging for five minutes.

On a separate burner, lightly toast the sesame seeds until they are golden and nutty. Set aside.

To assemble, open the pouches, fill with seasoned rice, and sprinkle with sesame seeds. Serve straightaway.

Makes 12 inari sushi.

Spicy Scallops Sushi Roll

: The Recipe (with Vegan Option)

Spicy Scallops Sushi Roll!
INGREDIENTS (& ADVICE):
No need to be too precise about exact quantities here as personal tastes can (and ought to) be different!
-Sushi rice: as much as you will need (freshly made. See sushi rice recipe HERE)
-Nori/dry seaweed: use large sheets (maximum size)
-Scallops: Only fresh, please.
-Tobikko (Flying Fish roe): as fresh as possible.
-Tempura kasu: these are the pieces of batter found in the oil after frying tenpura. The Japanese do not throw them away! Scoop them out as early as possible and lay them on a piece of paper kitchen to take off excess oil. Let them cool completely. If you do use them immediately, store them by dee-freezing them inside an airtight vinyl pouch!
-Coarsely cruched peanuts. These with the tenpura kasu will add a welcome crunchiness.
-Mayonnaise.
Now, if you don’t like it, make a thick dressing. The trick is to make a simple vinaigrette with a lot of soft Dijon mustrd which will give it consistency.
Mayonnaise sold over the counter can cloying sweet. I would make my own, which is not difficult at all: one egg yolk + salt + pepper + vinegar.
Whisk them all until smooth. Add and whisk in olive oil little by little until you have enough. Point: all ingredients must be at room temperature!
I add some wasabi to it for extra taste!
-Chili pepper powder.
-Cucumber: finely chopped. Cut the cucumber in 5 cm, 2-inch long pieces. Cut each piece into thin slices. Cut the slices again into very fine strips.
RECIPE:
-In a bowl drop the scallops cut into small pieces. Add the tobikko/Flyiing Fish roe, tempura kasu, crushed peanuts, mayonnaise and chili pepper. Mix well. Taste and rectify the seasoning if needed.
-Spread a large sushi roll mat out and cover it with a sheet of nori/dry seaweed.
-Spread a layer of sushi rice over the whole nori/dry seaweed as equally as possible. Careful with the quantity. Too much and you won’t be able to roll it!
-Leave a small strip space at one extremity. Line with the cucumber in a half centimetre/less than half an inch wide strip.
-Leave a space between the cucumber and scallops mixture to obtain the same pattern as shown in above picture. Spread the scallops evenly. Leave a space at the other extremity to allow for a tight closing of the roll.
-Carefully roll the sushi from the cucmber end. Once completely rolled, pressed gently and evenly so as to allow the nori/seaweed to seal the roll.
-Unroll the mat. Cut the roll and serve at once.
-There is no real need for extra soy sauce or whatever dessing, but this a personal taste.
VEGAN OPTION:
-Skip the Tobikko/Flying Fish roe. Replace with very finely chopped sweet red pimento.
-Instead of using scallops, use mushrooms. White coloured and soft varieties such as button mushrooms, shimeji or even eringi are best.
Cut the mushrooms and sprinkle with lemon juice to prevent them from darkening.
Fry them in olive oil until they are soft.
Let them cool completely and drain them thoroughly.
Do not throw the juices away as they can be used in delicious sauces or soups.

Kids Candy Sushi

Candy Sushi

The kids have been itching to do another Kids in the Kitchen post for the last couple weeks. Sometimes I wonder where the time goes as it has been a long time since our last recipe. Candy sushi has been on my ‘to-do’ list with them for a while so I knew that this would be the perfect post to do today.

Candy sushi is incredibly simple to do. Essentially, it is nothing more than dressed up rice krispie treats. I used the recipe for Rice Krispie treats right from the Kellogg’s website, although I added 50% more marshmallows to make sure they were gooey enough to mold into the california rolls and nigiri sushi.

For the candy, I went to the bulk store to buy swedish fish, gummy sharks, licorice string, gummy worms. I bought Fruit Roll-ups at the grocery store.

Candy sushi is a lot of fun to make and are bright and colourful. The kids loved making them as much as they did eating them.

Use cooking spray to grease a cookie sheet and press the Rice Krispie treats evenly across the cookie sheet. I tried to get a large variety of gummy candy to give a big mixture of different types of sushi.

Lay the Fruit Roll-up on the Rice Krispie sheet and cut it out to size. Lay the licorice or gummy worms on the edge and roll up the california roll and cut it into 4 equal size sushi rolls.

The kids loved making the nigiri sushi as they were so quick and easy!

Candy Sushi

 

Print

Prep time

15 mins

Cook time

3 mins

Total time

18 mins

 

Author: Steve Cylka

Serves: 20

Ingredients

• 4 tbsp butter or margarine
• 6 cups mini marshmallows
• 6 cups rice krispies
• fruit roll ups
• swedish fish
• gummy worms
• licorice strings
• other gummy candy

Instructions

1. Spray a 12×17 cookie sheet with Pam or other cooking spray.
2. Place the butter/margarine and marshmallows in a large microwaveable bowl. Cook in the microwave for 2 minutes. Stir them and cook them for another minute.
3. Using a wooden spoon, stir the rice krispies until evenly coated.
4. Press the rice krispie treats evenly on the greased cookie sheet.

Sweet N Candy Sushi

Sweet N Candy Sushi

Here are a set of instructions for making a particular kind of Candy Sushi. I've seen other versions that use hostess products (think twinkie) floating around on the internet. Since I can't stand that sort of food (and I want to be able to eat my creation) I came up with this rice-cereal-and-candy version.

Step 1: Ingredients

Things You Will Need:

Puffed Rice Cereal (ie. Rice Krispies)
(I'm sure the store brand will work fine.)

Marshmallows
(One 1 lb bag of marshmallows should be more than enough.)

Butter
(I bought a pound of butter but didn't use anywhere near that much. You're going to be using the basic rice cereal treat recipe that can be found on marshmallow bags. Go with whatever that recipe asks for.)

Flat "Rollup" Candy (ie. Fruit Roll-Ups)
(Again, store brand is probably a-ok. At first I tried really hard to find roll-ups that were just green, so that they looked the most like real sushi. This turned out to be a lot harder than I thought it would be, so I ended up using lots of different colors. In the end, I was really happy with the rainbow of sushi I ended up with, because it emphasized the fact that these were candy while still looking a lot like sushi. You may want to be more realistic than me.)

Gummi Worms, Fruits, & Fish
(I tried several kinds of gummi candies for this. Haribo's Clown Fish worked the best, sticking to everything really well. Oversized Swedish Fish didn't work so well. Gummi worms worked well for the insides of the maki. In the future I hope to make more outrageous candy sushi featuring gummy octopi, squid, and other strange gummy candies. Haribo is really good for this.)

Dessert delicious Sushi

Dessert delicious SushiView

Photo: Dessert Sushi

Rated: 4 stars out of 5 :LEVEL:

iate

INGREDIENTS

SUSHI RICE:

• 1 1/2 cups medium-grain Japanese rice

COCONUT GLAZE:

• 1 can coconut milk
• 1/2 cup sugar

• 1 lemon, zest of
• Fruit leather, such as Fruit by the Foot, for rolling maki rolls and nigiri

OPTIONAL FILLINGS/TOPPINGS:

• Blueberries
• Candied sour cherries
• Mango, cut to fit maki rolls or nigiri
• Pineapple, cut to fit maki rolls or nigiri

• Strawberries, cut to fit maki rolls or nigiri
• 1/2 cup sesame seeds
• Mint leaves

DIRECTIONS

For the sushi rice: Combine the rice with 2 cups water in a medium pot and cover with a tight-fitting lid. Bring to a boil over medium-high heat, stir and cover. Lower the heat to a simmer and cook for 15 minutes. Turn off the heat and fluff the rice with a fork. Replace the lid and let the rice sit for 5 minutes. Once the rice is fully cooked, immediately spread it out on a baking sheet. The goal here is to get the rice to cool as quickly as possible.

For the coconut glaze: Combine the coconut milk, sugar and lemon zest in a small saucepot and bring to a simmer over medium heat. Let the mixture reduce by two-thirds, until thickened and syrupy, stirring occasionally to prevent scorching. This takes 20 to 25 minutes.

To assemble nigiri (pressed sushi): Moisten your hands and moldthe rice into 2-inch long logs. Drizzle a little coconut glaze over the rice. Cut some fruit leather into 1/2- by 2-inch strips (or use the pre-cut Fruit by the Foot strips), and use to wrap the rice logs cross-wise, mimicking the belt of seaweed wrapped around nigiri. Top with whatever fruit you like-blueberries and sour cherries look like salmon roe. (Alternatively: First top the rice with fruit, then secure the fruit to the rice by wrapping with strips of fruit leather.) Sprinkle with sesame seeds, top with mint leaves and serve.

To assemble maki rolls: Lay the fruit leather out flat and cover it with an even layer of rice about 1/2-inch thick. Drizzle with some of the coconut glaze and sprinkle with some sesame seeds. On the side closest to you, lay down a row of julienned fruit-either mangoes, pineapples, strawberries, or cherries, or whatever you like. Top with some torn mint leaves and roll the entire thing into a cylinder, keeping it as tight as possible the whole way around. Slice into rounds with a sharp knife and serve.

For A Party or For Guests Temari Sushi Happy Time

For A Party or For Guests ✿ Temari Sushi＊

This sushi is easy to make using plastic wrap*＊
It's ideal for Christmas or for birthday parties ❀

Ingredients

Cooked sushi rice	as needed
Cucumber	1
Prawns	5
Shiso leaves	as needed
Thin omelets	as needed
Nori seaweed	as needed
Salmon	as needed
Kamaboko fish cake	as needed

Metric conversion charts

1

Make sushi rice.

2

Thinly slice the cucumber and rub with salt to dehydrate. Slice kamaboko (steamed fish cake) thinly.

3

Using the pictures below as reference, make 5 kinds of temari zushi (ball-shaped sushi) – cucumber, salmon, kamaboko, egg and prawns. The pictures I uploaded will give you helpful hints.＊

4

Cucumber★ Lay 6 slices of cucumber on a sheet of plastic wrap in a circle.

5

Place a ball of sushi rice on top of the cucumber, then wrap in plastic wrap and squeeze.

6

Kamaboko★ Place 3 pieces of kamaboko on the plastic wrap and top with the ball of sushi rice. Wrap and squeeze as before.

7

Egg★ Place a strip of egg on the plastic wrap, then a quartered shiso leaf on top of it. Again, place the ball of sushi rice on top, then wrap and squeeze.

8

Now wrap a strip of nori seaweed around it as a finishing touch.

9

Make prawn and salmon sushi in the same way.

10

Once you have made the 5 kinds of temari sushi, it's ready to serve ＊✿❀

Temari Sushi - Temari means "hand ball" in Japanese

Temari sushi is easy to make with plastic wrap. No mess. This is a little bit sweet sushi rice for children on the doll's day.

Ingredients(For 12 sushi)

Cooked white rice	350 g
☆ Vinegar	2 tablespoons
☆ Sugar	2 tablespoons
☆ Salt	1/2 teaspoon
Tuna (sashimi quality)	3 slices
prawns	3
Scallop ligament	1
Cucumber slices	15
Salmon roe	as needed
Sesame seeds	as needed
Spring onion	as needed

Metric conversion charts

1

Add ☆ in a microwave proof dish and microwave for 30 seconds at 600w, then mix well.

2

In a bowl, mix cooked rice and Step 1 liquid. Thinly slice scallop into three. Remove prawn's tail and if shashimi tuna is large, also thinly slice the tuna.

3

Divide sushi rice into 12 portions and make into a ball shape using the plastic wrap.

4

Prepare new cling wrap for the temari. Place the ingredients for sushi in the wrap and then the sushi rice on top. Now wrap the plastic around the temari.

5

Twist tightly to make a ball shape.

6

Garnish with salmon roe, roasted sesami seeds etc. on the top♪ I also recommend placing shiso leaves (perilla) on the plate♪

Story Behind this Recipe

I have been making this dish for doll's day for the last few years. It is easy but looks great and is an ideal recipe for a busy lifestyle mum.

Helpful Hints

Experiment with a variety of ingredients for sushi. I also use squid, cured ham and roasted beef. I didn't cook this time but I recommend making egg crepes (with no milk) and cutting out into round pieces, about the size of cucumber slices, then placing them on top of the rice to resemble flowers☆

• Email
•