Dragon Rolls

Learn how to make the perfect restaurant-style dragon roll at home. With sushi rice, crabmeat, and sweet unagi wrapped in nori, it’s my favorite sushi roll!

Course Main Course

Cuisine Japanese

Prep Time 1

Cook Time 5

Total Time 6

Servings servings

Calories 94kcal

Author Arman Liew

Ingredients

2 cups sushi rice cooked
2 sheets nori
4 sticks imitation crab meat
1/2 large avocado sliced
1/4 large cucumber sliced into match sticks
1/4 cup spicy mayo
1 portion unagi sliced
1 tablespoon eel sauce to serve

Instructions

Use a fork to mix the sushi rice to ensure it is still moist. If it seems a little dry, add a tablespoon of water.
Place one nori sheet on the rolling mat with the rough side facing up. Place half the sushi rice on one side of the nori sheet, allowing half an inch at the top to remain empty. Add the crab, avocado, cucumber, and drizzle two tablespoons of spicy mayo.
Grab both sides of the rolling mat and roll up the sushi tightly. If using a full fillet of unagi, place that on top.
Using a sharp knife, slice into eight equal pieces. Repeat the process to make one more roll. Drizzle with eel sauce.

Notes

TO STORE: It’s best to enjoy dragon rolls immediately because the taste and quality will deteriorate with time. If you have leftovers, keep them in airtight containers to store in the fridge for up to two days, never more than this.

Nutrition