Description
Bright, creamy, and just a little spicy, these Homemade Dragon Rolls combine tender sushi rice, spicy seafood, crisp cucumber, and silky avocado into delicious bite-sized pieces.
Ingredients
- 2 cups sushi rice (uncooked)
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 sheets nori (shiny side out when rolling)
- 1 cup cooked shrimp or crab meat, shredded or chopped
- 2 tablespoons sriracha sauce (plus extra for serving if desired)
- 1 cucumber, cut into long, thin strips
- 1 ripe avocado, sliced thinly
- 1 tablespoon toasted sesame seeds
Instructions
- Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Cook the sushi rice according to package instructions and transfer to a wide, shallow bowl when done to let it cool.
- While the rice is still warm, gently fold in the rice vinegar, sugar, and salt. Cover with a damp towel to keep moist while you prepare the fillings.
- Slice cucumber and avocado into long thin strips. Mix the cooked shrimp or crab with 2 tablespoons sriracha and set aside.
- Wrap the bamboo mat in plastic wrap and place one nori sheet shiny-side down on it. Wet your hands in a small bowl of water to prevent sticking. Spread about 1 cup of seasoned rice over two-thirds of the nori.
- Arrange fillings along the center of the rice-covered nori: a line of sriracha shrimp or crab, cucumber strips, and avocado slices. Sprinkle with sesame seeds. Use the bamboo mat to roll tightly, pulling the mat as you go to shape the roll.
- Wet a sharp knife and slice the roll into eight equal pieces. Arrange the pieces on a platter, serve with extra sriracha, and enjoy immediately.
Notes
For best texture and flavor, serve chilled or at room temperature. Use a sharp knife to cut and keep a small bowl of water handy to wet hands when needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Rolling
- Cuisine: Japanese