My grandmother never made sushi, but when I first tasted a Dragon Roll at a local restaurant, I knew I had to learn how to make it at home. The combination of crispy shrimp tempura, creamy avocado, and that spectacular presentation with avocado “scales” on top captivated me. My daughter helped me perfect this Dragon Roll recipe after many weekend attempts – she’s become our family’s official “avocado slicer!” Now we make these impressive rolls for special occasions, and guests always think we’ve ordered takeout!
Why This Dragon Roll Recipe Works
- Restaurant-quality results with step-by-step instructions anyone can follow
- Uses ingredients available at regular grocery stores
- The “inside-out” rolling method is explained in simple terms
- Costs far less than ordering from a restaurant
- Adjustable spice level for all preferences
- Beautiful presentation that always impresses
- Fun and rewarding to make at home
Essential Ingredients You’ll Need
The dragon roll combines simple ingredients that create magic together. Sushi rice, nori seaweed, and shrimp tempura form the foundation, while ripe avocado creates the distinctive “scales.” A drizzle of spicy mayo and unagi sauce adds the perfect finishing touch. Everything works together for that restaurant-quality experience in your own kitchen.
How to Make a Dragon Roll: Quick Overview
This dragon sushi roll comes together in seven key steps: prepare sushi rice, make tempura shrimp, set up your bamboo mat, spread rice on nori, add fillings, roll tightly, then finish with avocado slices and a sauce drizzle. Once broken down, the method is very manageable and the dramatic result is always a showstopper!
For another sushi idea, explore this volcano roll recipe for a bold and delicious option.
Dragon Roll: 7 Easy Steps to Make This Sushi Favorite at Home
Equipment
- Bamboo Sushi Mat
- Sharp Knife
- Plastic wrap
- Small Bowls
Ingredients
For the Sushi Rice
- 2 cups sushi rice uncooked
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
For the Tempura Shrimp
- 8 large shrimp peeled and deveined, tails on
- 1 cup tempura batter mix prepared according to package directions
- vegetable oil for frying
For the Rolls
- 4 sheets nori seaweed
- 2 ripe avocados thinly sliced
- 1 tablespoon sesame seeds
- 1 cucumber cucumber julienned
For the Sauces
- 1/4 cup mayonnaise
- 1 tablespoon sriracha adjust to taste
- 1/4 cup unagi sauce or teriyaki sauce
Instructions
Prepare the Sushi Rice
- Rinse the sushi rice in cold water until the water runs clear. Cook according to package directions. While still hot, transfer to a large bowl and gently fold in the mixture of rice vinegar, sugar, and salt. Allow to cool to room temperature.
Make the Tempura Shrimp
- Straighten the shrimp to prevent curling: make small cuts on the underside where the shrimp naturally curves. Dip into prepared tempura batter and deep fry at 350°F until golden and crispy, about 2-3 minutes. Drain on paper towels.
Prepare the Spicy Mayo
- Mix mayonnaise with sriracha to taste. Transfer to a squeeze bottle or small plastic bag with the corner snipped off for easy drizzling.
Assemble the Dragon Roll
- Cover your bamboo mat with plastic wrap. Place half a sheet of nori, shiny side down, on the mat. With wet hands, spread about 1/2 cup of rice evenly over the nori, pressing gently.
- Flip the nori so the rice is facing down on the plastic-covered mat. Place 2 tempura shrimp and some cucumber strips along the center of the nori.
- Using the bamboo mat, roll the nori and rice over the fillings, applying gentle pressure to form a compact cylinder. Continue rolling until completely sealed.
- Arrange thin avocado slices along the top of the roll, slightly overlapping to create the dragon scale effect. Wrap the mat around the roll and gently press to secure the avocado.
- Using a sharp knife dipped in water, slice the roll into 8 equal pieces. Drizzle with spicy mayo and unagi sauce, then sprinkle with sesame seeds.
Notes
Tips
Sushi Rice Matters Most
The foundation of any great Dragon Roll is properly prepared sushi rice. I rinse my rice until the water runs clear, then cook it according to package directions. While still hot, I gently fold in rice vinegar seasoned with sugar and salt. Let it cool to room temperature before using—never refrigerate sushi rice!
The Right Rolling Technique
Place your bamboo rolling mat inside a gallon zip-top bag to prevent sticking when making inside-out roll dragon. When assembling, use slightly wet hands to spread the rice evenly and press firmly but gently when rolling to ensure everything holds together.
Slice Like a Pro
My secret trick: Dip your knife in water between each cut when slicing your Dragon Roll. This prevents rice from sticking to the blade and gives you those clean, perfect pieces you see at restaurants. I use a sharp chef’s knife rather than a serrated one for the cleanest cuts.
Temperature Matters
Room temperature ingredients work best for Dragon sushi Rolls. I always take my avocados out at least an hour before starting. Cold avocados are harder to slice thinly and don’t drape as nicely over the roll to create those signature dragon scales.
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Fun Variations
Spicy
Add a layer of spicy mayo inside the roll along with the tempura shrimp. For an extra kick, mix some sriracha into your spicy mayo drizzle. My daughter prefers her Dragon Rolls with just a light touch of spice, while my grandmother surprisingly loves it extra hot!
Veggie
Replace the tempura shrimp with tempura sweet potato or asparagus for a delicious vegetarian version. The technique for making the Dragon sushi Roll remains the same, but with plant-based fillings that still provide that satisfying crunch.
Rainbow
Add thin slices of salmon, tuna, or yellowtail along with avocado on top for a colorful, party-ready look.
Serving Suggestions for Maximum Enjoyment
Serve your homemade sushi Dragon Roll with traditional accompaniments like pickled ginger, wasabi, and high-quality soy sauce in small dipping bowls. In our house, we present Dragon Rolls on a rectangular black plate garnished with microgreens for that authentic restaurant experience. For a complete meal, pair your Dragon Roll with miso soup and a simple cucumber salad dressed with rice vinegar and sesame seeds.
Storing & Reheating Guidelines
Dragon Rolls are best enjoyed immediately after making them, as the avocado can brown and the tempura loses its crispness over time. If you must store leftovers, wrap each piece individually in plastic wrap and refrigerate for no more than 24 hours. I don’t recommend reheating Dragon Rolls, but if you have extra tempura shrimp, those can be crisped up in the air fryer at 380°F for 2-3 minutes.
Workflow & Time-Saving Tips
Make your sushi rice earlier in the day and keep it covered at room temperature to save time when assembling your Dragon Rolls. I prepare all my ingredients and arrange them in small bowls before starting the rolling process – this “mise en place” approach makes the Dragon Roll assembly much more efficient. As a busy mom, I often make the tempura shrimp and sauces a day ahead, which cuts my active cooking time in half.
Frequently Asked Questions
Can I make Dragon Rolls without a bamboo mat?
Yes! While traditional bamboo mats work best, you can use a clean kitchen towel covered with plastic wrap in a pinch. The key is having something flexible that helps you apply even pressure when rolling your sushi Dragon Roll.
Why is my Dragon Roll falling apart?
Usually this happens when the rice isn’t sticky enough or you’re not applying enough pressure when rolling. Make sure your sushi rice has enough vinegar mixture and compress the roll firmly but gently as you form it.
What’s the difference between a Dragon Roll and a California Roll?
A Dragon Roll typically contains shrimp tempura and is topped with avocado slices to resemble dragon scales, while a California Roll contains crab (or imitation crab), avocado, and cucumber with the rice on the outside.
Can I prepare Dragon Rolls in advance for a party?
I recommend preparing all components ahead of time, but assemble the rolls no more than an hour before serving. Cover completed rolls with a slightly damp cloth to prevent the rice from drying out.
Is it necessary to use sushi-grade fish for Dragon Rolls?
Traditional Roll Dragon don’t require raw fish since they use cooked tempura shrimp inside. If you’re adding raw fish as a topping or variation, then yes, always use sushi-grade fish from a reputable source.
Nutritional Benefits
Dragon Rolls offer a surprisingly balanced nutritional profile. The avocado provides healthy monounsaturated fats and fiber, while the shrimp delivers lean protein. The nori seaweed in Dragon Rolls contains iodine and other minerals important for thyroid health. Rice provides energy-giving carbohydrates. While restaurant versions can be high in calories from sauces, homemade Dragon Rolls allow you to control portions and ingredients for a healthier meal.
Bring Restaurant Magic Home
Making a Dragon Roll at home has become one of our family’s favorite weekend activities. My grandmother loves watching my daughter carefully place each avocado slice to create the dragon scales, and we all enjoy the results of our work. There’s something truly satisfying about recreating this restaurant favorite in your own kitchen, and the impressed looks on friends’ faces when you serve it are priceless. I hope your family enjoys this Dragon Roll recipe as much as mine does! Let me know how it turns out in the comments below.