I absolutely love Sushi. I would east sushi every single night if I could. So last night I decided I wanted to try making on of my favorite rolls; a Dragon Roll. Typically a Dragon Roll consists of the following:
· Shrimp Tempura
· Tobiko (red fish roe)
· Unagi Sauce
· Spicy Mayo
· Nori (seaweed)
So with that, I set out to one of my favorite NYC Japanese Market Places, M2M in the East Village. I was lucky enough to find all my ingredients (including the eel which I was super happy about!) While making all the various components of this dish is time consuming and requires a lot of patience (something I lack greatly), it came out tasting AWESOME.
My original plan was to make these into actual rolls….which I did….although that lack of said patience mentioned above, kicked in and after a few rolls, I wound up making Hand Rolls instead.
Either way, this came out awesome! If anything, try making just the Shrimp Tempura Part – they were delicious!!
Japanese Fried Shrimp Tempura
Japanese Unagi Sauce - used on a lot of Sushi Rolls
Perfectly cooked Sushi Rice
Simple Spicy Mayo
If you've never rolled a Sushi Roll before, I suggest trying this in a hand roll first.
- Lay down a sheet of Nori, on half of the nori, lay down a thin layer of Sushi Rice.
- Top with julienned sliced of cucumber, thin slices of avocado, a slice of eel*, 3 shrimp tempura, tobiko, a drizzle of unagi and spicy mayo.
- Roll up into a cone shape and enjoy!
* I got eel from my Japanese Market. It comes in a vacuum sealed bag, marinated in a delicious Japanese BBQ Sauce. You literally remove it from the bag, microwave it for 2 minutes and then slice it up!
Here are some photos of my sad, sad attempts at making a beautiful sushi roll: