DRAGON ROLL INGREDIENTS RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

DRAGON ROLL RECIPE - FOOD.COM



Dragon Roll Recipe - Food.com image

I've always liked dragon roll options at Japanese restaurants (in the US.) Here is a recipe that combines my favorite ingredients that are often used in maki rolls. The dragon is a huge hit at dinner parties. I always use a rice cooker, but feel free to look up a separate guide to preparing sushi rice without a rice cooker. Some of the ingredient amounts are estimates, so do not hesitate to experiment with the flavors.

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 rolls, 2-4 serving(s)

Number Of Ingredients 13

2 cups sushi rice
4 nori (seaweed)
1/4 cup rice vinegar
1 teaspoon water (per roll)
1 pinch salt
2 slices eel (unagi)
16 shrimp (baby or large)
1 avocado
1 tablespoon cream cheese
4 tablespoons eggs (fish eggs)
1 tablespoon wasabi (per bowl)
1/4 cup soy sauce (per bowl)
4 pieces pickled ginger

Steps:

  • Rinse the sushi rice in the rice cooker bowl three or four times until the water is nearly clear. Fill the rice with water until there is a layer of water that rests a fourth of an inch above the rice.
  • You can either sprinkle the top of the rice with salt and then add the vinegar or mix the two together in a small bowl before pouring it on top of the rice. Some people add a touch of sugar or mirin. Be sure to experiment to suit your tastes.
  • While the rice is cooking, make sure to cook the shrimp and eel. I buy eel at the local Japanese store. You can sometimes find eel in Chinatown. If you don't have a store that sells eel in the area, there are places that will ship frozen eel to your home. Bake and broil the eel at 350 degrees until it is warm. Make sure to coat the baking tray or pan with spray so that it is easy to remove once you're ready to roll.
  • In regards to cooking the shrimp, I always use a pan. If you prefer to not add tempura bits or cannot find any in stores, you can also prepare shrimp tempura separately. This is sometimes what I do when I am in the mood. Here is a link for the shrimp tempura recipe: http://www.food.com/recipe/shrimp-tempura-169444.
  • When the rice is finished cooking, fan the rice, and allow it to cool for five minutes. Unravel your rice mat until it is flat, and set one nori sheet on the mat. Use a wooden spoon to spread three fourths of the sheet thinly with rice. You do not want to spread the entire sheet, as the roll would be too thick and would not have a closing end. Make sure that the end of the sheet that is closest to your stomach is also very thinly spread with rice, as you will be piling ingredients horizontally across an imaginary row. Some people even leave a small row closest to the stomach entirely empty.
  • I always wait to cut the avocado, as it browns quickly. You can dab the avocado with lemon juice to slow down the process. Cut on the long side of the avocado so you have a thin slice. I often begin by starting with a very thin slice, so I do not waste the avocado and expose too much of it. You can get a fair amount of pieces from one thin layer. Use a spoon to cut pieces depending on how large you want them.
  • Use a small bowl of water to dip your fingers in, and glide them across the exposed nori sheet that does not have any rice on it. This will allow it to stick upon completion of rolling. You are now ready to begin the process. For the first layer, imagine four separate sections as you look from left to right. It is also helpful to have a mat with grooves/lines that will help form those sections. For each section, add a small piece of avocado, shrimp with tempura bits/shrimp tempura and a small piece of cream cheese. Repeat this three more times. You can leave a space or choose not to, but be aware of the sections until you're ready to cut.
  • For the second layer, you might have to slice along the broiled eel to create two thin strips. It depends on how much unagi you prefer. Be careful not to overload, as this makes it difficult to roll. When you are satisfied, gently place the eel on top of the first layer. Envision the head, so make sure that there is a piece of the roll that extends from outside of the mat. You may also have to add a bit more unagi to create your layer, depending on how long your strip is. What you should see down below are the two stacked layers closest to your stomach, a bed of rice just north of it and an exposed row of wet nori to the north of the rice.
  • To maintain stability, you might want to hold the two layers in place as you roll. Continue to roll and press as you move along. If you do have ridges on your mat, press against them to make it easier for cutting. Make sure you do not jam down too hard, as I have pancaked my maki a few times this way. You should be able to seal the roll thanks to the watery end.
  • Expose your roll that has the little unagi head sticking out. It's not the end of the world if it doesn't appear perfectly roll-like. You can use your mat to shape it a bit. Cut four pieces to make the four imaginary sections suddenly come to life. Sprinkle the top of the roll with roe. You can use pickled ginger to create a tongue or shrimp tempura to create a lovely tail. Feel free to experiment to create eyes and other parts.
  • Place 1/2 teaspoon of wasabi in a bowl and mix it with soy sauce. This can be used as your dipping sauce for each piece. Enjoy the dragon!

Nutrition Facts : Calories 967.5, FatContent 21.5, SaturatedFatContent 4.7, CholesterolContent 176.9, SodiumContent 2444.9, CarbohydrateContent 162.6, FiberContent 12.2, SugarContent 1.6, ProteinContent 29

WHAT INGREDIENTS ARE USED IN A DRAGON ROLL? – THE KITCHEN ...



What Ingredients Are Used In A Dragon Roll? – The Kitchen ... image

Classic Dragon RollRed Dragon RollBlack Dragon Roll

Provided by Cassie Marshall

Categories     Main Course

Number Of Ingredients 23

2-3 sheets Nori
2 cups Sushi rice
An Avocado
A Cucumber.
10 Sushi grade medium shrimp ((10 should be enough) )
1/2 cup Tempura
50 gm Tobiko ((flying fish roe))
50 gm sushi-grade barbequed eel.
3 cups Sushi rice
A tablespoon of black sesame seeds
6 sheets Nori
1/2 Small cucumber
A small avocado
6 oz Sashimi-grade tuna.
1/4 cup fried onions
1/4 cup Tobiko
1 tbsp Sriracha sauce
Nori Leaves
50 g Sushi rice
Rice wine vinegar (only a few millimeters).
30-40 g Salmon keta
30-40 g Lime
1 Avocado

Steps:

  • Classic Dragon Roll
  • Red Dragon Roll
  • Black Dragon Roll

More about "dragon roll ingredients recipes"

HOW TO MAKE A DRAGON ROLL– SUSHISUSHI
From sushisushi.co.uk
Total Time 60 minutes
Cuisine Sushi
See details


DRAGON ROLL RECIPE - FOOD.COM
dragon roll recipe - food.com image
I've always liked dragon roll options at Japanese restaurants (in the US.) Here is a recipe that combines my favorite ingredients that are often used in maki rolls. The dragon is a huge hit at dinner parties. I always use a rice cooker, but feel free to look up a separate guide to preparing sushi rice without a rice cooker. Some of the ingredient amounts are estimates, so do not hesitate to experiment with the flavors.
From food.com
Total Time 45 minutes
Calories 967.5 per serving
  • Place 1/2 teaspoon of wasabi in a bowl and mix it with soy sauce. This can be used as your dipping sauce for each piece. Enjoy the dragon!
See details


DRAGON ROLL | PUNCHFORK
Dragon Roll from Just One Cookbook
From punchfork.com
Reviews 4.8
Total Time 60 minutes
Cuisine Japanese
See details


VEGGIE DRAGON ROLL [VEGAN] - ONE GREEN PLANET
Dragon rolls are typically made with some type of fish (usually eel or shrimp), but this version uses tofu to get that meaty texture instead. They are always served inside out with the rice on the outside and topped with sliced avocado and a spicy mayo sauce.
From onegreenplanet.org
Cuisine NO info
Calories calories per serving
See details


CRUNCHY DRAGON ROLL INGREDIENTS - ALL INFORMATION ABOUT ...
ingredients us customary 1 persian/japanese cucumbers (4 oz, 113 g) 2 avocados (12 oz, 340 g) ½ lemon (optional) 2 sheets nori (seaweed) (cut in half crosswise) 2 cups sushi rice (cooked and seasoned) (each roll needs ½ cup (90 g) sushi rice) 8 pieces shrimp tempura 2 tbsp tobiko (flying fish roe) unagi (eel) (optional) for toppings spicy mayo …
From therecipes.info
See details


DRAGON ROLL RECIPE ??????? • JUST ONE COOKBOOK
From justonecookbook.com
See details


?? DRAGON ROLL SUSHI RECIPE ? MAKE MY SUSHIMAKE MY SUSHI
Feb 16, 2016 · Ingredients 2 cups Sushi rice 3 Nori sheets 18 medium size Shrimp ½ cup tempura 1 Avocado 1 Cucumber 50 gr Tobiko 3 BBQed Eel Instructions Oven grill the BBQ eel for about 5 minutes Mix ½ cup tempura mix and ½ cup cold water to make tempura batter Dip shrimp in tempura Deep fry until golden, leave to cool on paper towel
From makemysushi.com
See details


DRAGON ROLL SUSHI RECIPE [+VIDEO] ?? MASALAHERB.COM
Mar 05, 2021 · In Japan, they have so called eel chefs. A cook whos profession is to just cook eels! We use cooked shrim instead of eel in this homemade DIY dragon roll. You will need the following ingredient: nori sheet cooked sushi rice boiled shrimp cucumber mayo - preferably Japanese Mayonnaise avocado - harder and not too soft for the looks
From masalaherb.com
See details


CRUNCHY DRAGON ROLL INGREDIENTS - ALL INFORMATION ABOUT ...
Dragon Roll Recipe ??????? • Just One Cookbook new www.justonecookbook.com. Ingredients US Customary 1 Persian/Japanese cucumbers (4 oz, 113 g) 2 avocados (12 oz, 340 g) ½ lemon (optional) 2 sheets nori (seaweed) (cut in half crosswise) 2 cups sushi rice (cooked and seasoned) (each roll needs ½ cup (90 g) sushi rice) 8 pieces shrimp tempura 2 Tbsp tobiko (flying fish roe ...
From therecipes.info
See details


DRAGON ROLL INGREDIENTS - TASTESSENCE
Dragon roll is one of the most popular type of sushi rolls. It is quite difficult to guess the ingredients of any sushi roll by just looking at it. If you wish to make dragon roll at home, you need to know the exact ingredients used in it. This article will provide you the ingredients used in different kinds of dragon rolls.
From tastessence.com
See details


FIRE BREATHING DRAGON ROLL RECIPE | FOOD NETWORK
Directions. Mix the tuna with 3 tablespoons Ghost Pepper Sauce and the mayonnaise. In a separate bowl, mix the crabmeat with the remaining 3 tablespoons Ghost Pepper Sauce, habanero powder and ...
From foodnetwork.com
See details


?? DRAGON ROLL SUSHI RECIPE ? MAKE MY SUSHIMAKE MY SUSHI
Feb 16, 2016 · The Ultimate Dragon Roll Recipe It’s no secret that I love sushi, but this roll might just be one of my favorite creations to date. This Dragon Roll is similar to an Unagi Roll, but way better. This roll is topped with BBQ eel and loaded to perfection with tempura fried shrimp, avocado, cucumber, and […]
From makemysushi.com
See details


DRAGON ROLL SUSHI (SHRIMP TEMPURA ROLL WITH AVOCADO TOPPING)
Mar 13, 2021 · 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!
From izzycooking.com
See details


DRAGON SUSHI ROLL RECIPE| MAKE SUSHI
Oct 13, 2013 · Step 6: making the dragon breathe fire. To create the illusion of the dragon breathing fire, create a zig-zag with garlic mayonnaise on each side of the dragon. Do the same with Sriracha sauce. Using the tip of a cocktail stick to pull the Sriracha sauce through the mayonnaise with swift, fine strokes until the two combine.
From sushi.smooth-step.com
See details


HOW TO MAKE DRAGON ROLL SUSHI BOWLS - SEASONED TO TASTE
Apr 28, 2021 · This dragon roll sushi bowl is best served fresh but if you have leftovers, store each ingredient separately. The ingredients will last 2-3 days refrigerated. If you enjoyed this recipe, be sure to leave a comment below and follow me on Instagram , Facebook , Pinterest and Tik Tok for more recipes!
From seasonedtotasteblog.com
See details


DRAGON SUSHI ROLL RECIPE| MAKE SUSHI
Feb 11, 2015 · Step 5: bringing the dragon to life. Use your fingers or the flat of your knife to transfer the roll segments onto a plate. If the plate isn’t big enough to arrange the dragon in a straight line, position the segments in a curve. Let the tail segment sit at an angle in line with the edge of the plate.
From makesushi.com
See details


DRAGON ROLLS RECIPE, CHINESE RECIPES - TARLA DALAL
Sieve the plain flour and salt together in a deep bowl and knead into a soft dough using approx. 2 tbsp water. Add the oil and knead again. Cover with a damp muslin cloth and keep aside for 30 minutes. Heat the oil in a deep non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
From m.tarladalal.com
See details


DRAGON ROLL RECIPE - FUN WAY FOR SUSHI LOVER
Sep 03, 2016 · There’re also several ways to roll, like maki – nori on the outside, gunkan – single ball wrapped and filled with caviar or the like, temaki – hand roll, and the uramaki -inside out roll. In this article, I will demonstrate the uramaki rolling style with California roll ingredient, then top with Unagi and avocado for Dragon roll decoration.
From howdaily.com
See details


DRAGON SUSHI ROLL RECIPE| VEDANT FOOD SOLUTION
May 03, 2021 · Tightly squeeze the roll. Lift bamboo mat and roll over. Place the avocado on top of the roll using side of the knife. Place plastic wrap over the roll and then put bamboo mat over. Tightly squeeze the roll. Cut the roll into 8 pieces with knife. Tightly squeeze the sushi roll again with bamboo mat.
From vedantfoodsolutions.com
See details