Dragon Roll
All your guests will be thrilled with this dish! The Dragon Roll will diversify your holiday menu and become the centerpiece of the table. It features sushi rolls with smoked eel and unagi sauce, with the dragon's head and tail carved from cucumber. Alternatively, you can sculpt them from mashed avocado.
Updated : 28 July, 2025
Easy
About 45 min.
Ingredients
1 cup
Round rice
1.5 cup
Water
2 tablespoon
Rice vinegar
2 teaspoon
Sugar
1 teaspoon
Salt
3 grams
Nori
100 grams
Eel
200 grams
Curd cheese
1
Avocado
For serving
1
Cucumber
2 teaspoon
Sauce, paste
1 teaspoon
Red caviar
0.5 teaspoon
Sesame
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use sushi rice. If unavailable, use regular round, non-steamed rice. You can substitute rice vinegar with white wine or table vinegar (9%). Smoked eel can be replaced with lightly salted or smoked red fish.
Step 2
Rinse the rice under cold water. Add clean water in a 1:1.5 ratio. Cover and bring to a boil. Once boiling, lower heat and cook for 10-13 minutes until water is absorbed. Remove from heat, let rest covered for 10 minutes. Mix in vinegar, sugar, and salt.
Step 3
Once the rice is cool enough to handle, place a half sheet of nori shiny side down on a bamboo mat. With wet hands, spread a thin layer of rice. Leave 1.5 cm overhang on one side and 1.5 cm bare strip on the other. Wet hands before each portion to avoid sticking.
Step 4
Flip the nori so the seaweed faces up. Pipe a strip of cream cheese in the center and lay eel slices on top.
Step 5
Using the bamboo mat, roll it up gently into a rectangular shape. Press the sides with a spatula or knife.
Step 6
Slice avocado, remove the pit and skin. Use a vegetable peeler to cut thin slices.
Step 7
Spread a little cream cheese on top and sides of the roll. Lay avocado slices overlapping on top. Trim excess ends.
Step 8
Cut the roll into 8 pieces with a sharp knife.
Step 9
Carve a dragon face from a cucumber. Arrange the rolls, drizzle with unagi sauce, top with red caviar, and sprinkle with black sesame. Serve with wasabi and pickled ginger. Enjoy!