Dragon Roll Sushi (Shrimp Tempura Roll with Avocado Topping)
on Mar 13, 2021, Updated Mar 01, 2023
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The Dragon Roll is one of the all-time best sushi dishes at Japanese restaurants. Filled with shrimp tempura and cucumber, dragon roll sushi has a delicious avocado topping, resembling the scales of a dragon. We’ll share all the tips and tricks so that you can easily make them at home!
I love to recreate Japanese favorites at home, including Volcano Roll, California Roll, Rainbow Roll, and this tasty dragon roll.
What makes dragon roll sushi so irresistible? It’s the winning combination of crunchy shrimp tempura, cucumber, and creamy avocado. Dragon rolls may also be made with tasty unagi/eel for a unique flavor combination. It’s easier than you think to make the perfect Dragon Roll in your own kitchen.
What is a Dragon Roll?
The Dragon Roll is a type of “inside-out” sushi, with shrimp tempura and cucumber rolled inside the nori. The rice is on the outside, topped with avocado. The avocado is cut into half-moon slices and laid on top of the roll, resembling the scales of a dragon. Dragon Rolls are shrimp tempura rolls with avocado topping. However, the shrimp is sometimes substituted with unagi/eel.
Dragon Roll Ingredients
- Sushi Rice: Sushi rice is a special kind of short-grain rice, found in the Japanese section of grocery stores. It’s stickier than other varieties, allowing it to hold its shape when compacted and rolled. If you can’t find sushi rice, try looking for a medium-grain variety called Nishiki rice.
- Sushi Vinegar: For the authentic flavor, season your rice with sushi vinegar. Look for sushi vinegar in the Japanese aisle of your supermarket. Otherwise, make it yourself by combining rice vinegar with a bit of sugar and salt.
- Shrimp Tempura: For a quick and easy recipe, I used pre-made frozen shrimp tempura. You can also make them at home: simply make the tempura batter by mixing an egg with a splash of cold water and flour. Toss jumbo deveined shrimp in cornstarch before dipping them in the tempura batter. Fry them in oil until they’re crispy and golden brown.
- Cucumber: Cucumbers add crunch and texture to your roll. Cut your cucumber into thin strips. If you prefer, you may use strips of zucchini or bell pepper.
- Avocado: You’ll want a perfectly ripe avocado that’s creamy, yet firm enough to keep its shape during slicing. Find one that yields when it is gently pressed.
- Nori/Seaweed Sheet: You can easily find these thin sheets of nori seaweed in the Japanese aisle of most supermarkets.
- Lemon (optional): If you wish, squeeze lemon juice on your roll to prevent the avocado from browning. This won’t be necessary if you’ll be eating your roll right away!
How to Make Dragon Roll
Step 1: Cook Sushi Rice & Prepare Other Ingredients
- Add the rinsed sushi rice and water to the rice cooker. Once cooked, transfer to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar, and mix well.
- Prepare other ingredients by cutting cucumbers and get nori sheet ready. If you use frozen shrimp tempura, you’ll need to bake them according to instructions.
Step 2: Make Dragon Rolls
- Cut the nori sheets into halves, and place one piece on top of the bamboo mat wrapped with plastic wrap, the shiny side facing down.
- Take 3/4 cup of the seasoned sushi rice and spread it over the nori sheet evenly.
- Flip everything, and let the rice face down.
- Add shrimp tempura and cucumber on top of the nori.
- Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
- Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet. Remove the bamboo mat and plastic wrap. Set it aside.
Step 3: Make the Avocado Topping
- Slice the avocado in half. Then remove the pit and skin. Cut each piece into thin half-moon slices.
- Spread the layer on the counter.
Step 4: Assemble the Dragon Roll Sushi
- Use a large knife to lift avocado slices up and carefully place them on top of your sushi roll.
- Arrange the avocado layer to cover your roll properly. Then place plastic wrap on top, and cover with the sushi mat. Squeeze gently to shape the avocado around the roll.
- Remove the mat from the roll while keeping the plastic wrap. Then slice the roll into bite-size pieces. Remove the plastic wrap and enjoy!
Tips & Tricks for the Perfect Green Dragon Roll
- Allow your rice to cool before rolling, though it should still be slightly warm.
- Use Tezu water to dip your hands before handling rice to prevent sticking.
- To avoid your rolls from falling apart, you’ll need to squeeze the rice and filling while rolling. Once you finish, gently squeeze the roll one more time.
- Cut your avocado into very thin pieces so that it’s easier to shape the topping.
- If you won’t be serving your roll immediately, lemon juice can help to prevent the avocado from going brown and ruining the appearance of your roll.
Are Dragon Rolls Good for You?
Because dragon rolls are made with fried shrimp, they may not be the healthiest sushi option. Shrimp tempura rolls tend to be higher in calories than other rolls. For healthier dragon rolls, you can replace shrimp tempura with boiled shrimp.
How to Make Avocado Toppings
The artful avocado topping is what makes the dragon roll so impressive. With a bit of practice, you can master the technique. Carefully slice your avocado in half and remove the skin and pit. Cut each half into 1/8-inch pieces, each shaped like a crescent moon. Spread out the pieces on a flat surface and gently use a large knife to lay them on top of your roll in a single layer. Place plastic wrap on top and use your hands to gently mold the avocado into the shape of the roll.
Variations
- Golden Dragon Roll: Golden dragon rolls are topped with slices of mango instead of avocado. The sweet tropical fruit is delicious with the savory shrimp tempura.
- Red Dragon Roll: Add some red tobiko or masago to the top of your roll for a red dragon roll. Japanese for flying fish roe, this brightly colored ingredient is sprinkled on top of sushi rolls for color and texture.
- Black Dragon Roll: Thin slices of eel can be put on top of your roll for a tasty black dragon roll.
- Veggie Dragon Roll: Vegans and vegetarians can enjoy a veggie dragon roll. Simply replace the shrimp tempura with strips of smoked tofu or roasted eggplant.
If You Like This Recipe Try Out These Japanese Sushi Recipes
If you tried this recipe, let me know how your Dragon Rolls turn out in the comments below!
Dragon Roll Recipe
Ingredients
For the Sushi Rice
- 1 ½ cups sushi rice, (uncooked short-grain sushi rice)
- 1 ½ cups water
- 2 tablespoons sushi vinegar, (or mixing 1 tablespoon rice vinegar, 1/2 tablespoon sugar)
For the Dragon Roll
- 8 shrimp tempura, (I used the pre-made frozen shrimp tempura, and you can also sub cooked unagi/eel)
- 1/2 cucumber, (cut into 1/2-inch strips)
- 2 avocados, (ripe but still firm)
- 2 sheets nori, (seaweed sheet)
- Lemon, optional, you’ll need to squeeze some lemon juice over avocado if you don’t serve the roll immediately
Optional for Serving
Instructions
Cook Sushi Rice & Prepare Other Ingredients
- Rinse the sushi rice. Then add the rice and water to the rice cooker. Once cooked, transfer to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar (or the mixture of rice vinegar and sugar).
- While the rice is cooking, you can cut cucumbers into thin strips. Cook shrimp tempura if needed. I used the frozen ones, and baked them according to the instructions (You'll need to let the cooked shrimp tempura to cool down before adding them to the sushi).
Make Dragon Rolls
- Lay out the bamboo mat with a piece of plastic wrap on top (to prevent the rice from sticking to the bamboo).
- Fold the nori sheet in half and split using a pair of scissors.
- Place half of the nori sheet on top of the bamboo mat, the shiny side facing down.
- Take 3/4 cup of cooked rice and spread it over the nori sheet evenly using your hands. (Dip your hands in Tezu vinegar water* to prevent sticking.)
- Flip everything so that rice is facing down.
- Place 2 pieces of shrimp tempura and 2 strips of cucumber on top of the nori.
- Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
- Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet. Remove the bamboo mat and the plastic wrap. Set the rolls aside.
Make the Avocado Topping & Assemble
- Slice the avocado in half. Then remove the pit and skin.
- Cut each piece into thin half-moon slices. Make sure to cut it into very thin pieces so that the toppings can be easily shapped.
- Spread the layer on the counter.
- Use a large knife to lift avocado slices up and carefully place them on top of your sushi roll.
- Arrange the avocado layer to cover your roll properly. Then place plastic wrap on top, and cover with the sushi mat. Squeeze gently to shape the avocado around the roll.
- Remove the mat from the roll while keeping the plastic wrap. Then slice the roll into bite-size pieces. Remove the plastic wrap and enjoy!
Notes
- *Tezu water for dipping hands: Mix together 1/4 cup water and 2 teaspoons rice vinegar.
- To prevent sushi rolls from falling apart, you’ll need to squeeze the rice and filling while rolling. Once you finish, gently squeeze the roll one more time.
- The dragon roll tastes the best when it’s fresh. You can drizzle a small amount of lemon juice over the avocado to prevent it from browning if you don’t serve your rolls immediately.
Nutrition
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
