Ingredients
Equipment
Method
- Prepare the Sushi Rice: Rinse the sushi rice under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. In a medium saucepan, combine the rinsed rice and 1 ¼ cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.1 cup sushi rice, 1 ¼ cups water
- Season the Rice: While the rice is standing, warm the rice vinegar, sugar, and salt in a small saucepan over low heat, stirring until the sugar and salt are completely dissolved. Do not boil. Pour the seasoned vinegar mixture over the hot, cooked rice. Using a rice paddle or a flat spatula, gently fold the vinegar mixture into the rice, careful not to mash the grains. Fan the rice as you mix to cool it down quickly and give it a glossy sheen. Set aside to cool to room temperature.2 tablespoons rice vinegar, 1 tablespoon granulated sugar, ½ teaspoon salt
- Make the Spicy Mayo: In a small bowl, combine the mayonnaise and Sriracha sauce. Stir until well combined. Adjust the amount of Sriracha to your desired level of spice. This creamy, zesty sauce is a key component of the dragon roll's irresistible flavor.½ cup mayonnaise, 1 tablespoon Sriracha sauce
- Prepare the Roll Filling: If using imitation crab sticks, shred them finely or chop them into small pieces. Combine the shredded crab with about half of the prepared spicy mayo. Mix well.4-6 ounces imitation crab sticks, ½ cup mayonnaise
- Assemble the Dragon Rolls: Place one sheet of nori, shiny side down, on a bamboo sushi mat (makisu) covered with plastic wrap. Spread a thin, even layer of sushi rice over about two-thirds of the nori, leaving a 1-inch border at the top. Moisten your hands with water or a mixture of water and rice vinegar to prevent the rice from sticking.4 sheets nori seaweed, 1 cup sushi rice
- Add Fillings: Arrange a line of sliced avocado horizontally across the rice, about one-third of the way up from the bottom edge. Spoon the spicy crab mixture over the avocado.1 ripe avocado, 4-6 ounces imitation crab sticks
- Roll the Sushi: Using the bamboo mat, carefully lift the edge nearest to you and roll it tightly over the filling, pressing gently to compact the ingredients. Continue rolling, pulling the mat away as you go, until you have a tightly rolled log. Moisten the top border of the nori with a little water to seal the roll.
- Prepare the Eel Sauce (Optional): If making the eel sauce, combine the soy sauce, mirin, and sugar in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Let it simmer for 2-3 minutes until slightly thickened. Remove from heat and set aside.¼ cup soy sauce, 2 tablespoons mirin (Japanese sweet rice wine), 1 tablespoon granulated sugar
- Slice and Garnish: Using a sharp, wet knife, slice the dragon roll into 6–8 pieces. Wipe the knife with a damp cloth between each cut for cleaner slices.
- Final Assembly: Arrange the sushi pieces on a serving platter. Drizzle generously with the remaining spicy mayo and the prepared eel sauce (if using). Garnish with tobiko or masago and sesame seeds, if desired. Serve Easy Homemade Dragon Rolls immediately with soy sauce, pickled ginger, and wasabi.½ cup mayonnaise, nil nil Tobiko or masago (flying fish roe), nil nil Sesame seeds, nil nil Soy sauce, nil nil Pickled ginger, nil nil Wasabi
Notes
Leftovers are best consumed within 1-2 days. Freezing is not ideal due to texture changes.
