What is in a dragon roll

Most dragon rolls hold shrimp tempura and cucumber inside, with thin avocado fanned over the top and a drizzle of eel sauce.

How do I get the avocado to stay on top

Lay the slices over the rolled sushi, cover with plastic wrap, and press gently with the mat to mold the avocado to the roll before slicing.

Eel sauce is a sweet, thick glaze of soy sauce, mirin, and sugar simmered down. It carries no eel and finishes the roll with a savory shine.

Can I make it without raw fish

Yes. The classic dragon roll uses cooked shrimp tempura and avocado, so there is no raw fish in this version.

Dragon Roll

Name: Dragon Roll
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 16 pieces
Cuisine: Japanese
Ingredients: 2 cups sushi rice, cooked and seasoned; 2 nori sheets; 4 shrimp tempura pieces, cooked; 1/2 cucumber, cut into thin strips; 2 ripe avocados, sliced thin; 3 tablespoons eel sauce; 1 tablespoon toasted sesame seeds; Soy sauce, for serving; Pickled ginger and wasabi, for serving

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Sushi

Dragon Roll

A dragon roll is an inside-out roll with shrimp tempura and cucumber inside, fanned avocado over the top, and a drizzle of eel sauce. The avocado scales and the eel sauce give it the look that earns the name. This recipe makes two rolls, about 16 pieces, in around 50 minutes once the rice is ready.

Prep35 min

Cook15 min

Total50 min

Serves2

Makes16 pieces

LevelMedium

Ingredients

2 cups sushi rice, cooked and seasoned
2 nori sheets
4 shrimp tempura pieces, cooked
1/2 cucumber, cut into thin strips
2 ripe avocados, sliced thin
3 tablespoons eel sauce
1 tablespoon toasted sesame seeds
Soy sauce, for serving
Pickled ginger and wasabi, for serving

Directions

Cover a bamboo mat with plastic wrap. Lay one nori sheet shiny side down and spread half the rice over it with damp hands.
Flip the nori so the rice faces down on the wrap. Lay two shrimp tempura and a line of cucumber across the lower third.
Roll away from you with the mat, pressing firmly to tuck the filling tight.
Fan half the avocado slices over the top of the roll. Lay plastic wrap over the avocado and press gently with the mat to shape it to the roll.
Wet a sharp knife and slice through the wrap into 8 pieces, then peel the wrap away. Repeat with the second roll.
Drizzle with eel sauce, sprinkle with sesame seeds, and serve with soy sauce, ginger, and wasabi.

Tips and variations

Choose avocados that are ripe but still firm so the slices hold their shape on top.
Slice through the plastic wrap to keep the avocado in place, then peel it off after cutting.
Make or buy the shrimp tempura ahead so it stays crisp inside the roll.
No eel sauce on hand. Simmer equal parts soy sauce, mirin, and sugar until syrupy.

Roll it at home with the Sushi Kit

A dragon roll looks fancy but rolls like any uramaki. The Albino Monkey 14-in-1 Sushi Making Kit brings the bamboo mats, rice paddle, bazooka, and sashimi knife to lay the avocado scales and cut clean.

Get the Sushi Kit

Common questions

What is in a dragon roll: Most dragon rolls hold shrimp tempura and cucumber inside, with thin avocado fanned over the top and a drizzle of eel sauce.
How do I get the avocado to stay on top: Lay the slices over the rolled sushi, cover with plastic wrap, and press gently with the mat to mold the avocado to the roll before slicing.
What is eel sauce: Eel sauce is a sweet, thick glaze of soy sauce, mirin, and sugar simmered down. It carries no eel and finishes the roll with a savory shine.
Can I make it without raw fish: Yes. The classic dragon roll uses cooked shrimp tempura and avocado, so there is no raw fish in this version.