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!!
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:
- 1 Cup Sushi Rice
- 1 Cup Water
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Sugar
- 1/2 Teaspoon Salt
- Place the rice into a bowl and cover with cool water. Swirl the rice in the water, pour off, through a strainer and repeat 4 or 5 times or until the water is clear.
- Place your rice and water in a pot, and bring to a boil. Once it boils, turn the heat down to the lowest setting, cover and cook 18 minutes. Remove the pot from the heat, still covered and let sit 10 minutes.
- At this point, in a microwave safe bowl, combine your rice vinegar, sugar and salt and heat in the microwave for 35 seconds.
- Put your rice in a metal or wooden bowl and pour the rice vinegar/sugar/salt mixture over it. Using a wooden spoon, mix the rice. Allow the rice to cool to room temperature before using for sushi.
Makes 1/4 cup
- 2 T Mayonaise
- 1 Teaspoon Sriracha
- 1 Teaspoon Water
- Combine your mayo and sriracha in a bowl. Add in a touch of water to make it a more silky texture (easier to drizzle on top of sushi). Refrigerate til use.
Makes 40 shrimp
- 1 Egg
- 1 Cup Water
- 1 Cup Flour
- 40 Medium Shrimp (peeled and deveined)
- In a large bowl, sift in your flour. In a separate bowl, whisk together your water and egg for about a minute. Fold the egg mixture into the flour and stir to combine completely to make your batter.
- Meanwhile, for your shrimp, remove the shells and veins. Turn your shrimp so that the curve of the belly is facing up. Using a sharp paring knife, cut horizontal slits along the belly of the shrimp, about 2mm deep every 5 mm. Carefully bend the shrimp back so that the shrimp now lays flat instead of curved (this is a process that will make rolling sushi easier).
- Heat up a deep fryer or a pot of oil to 360 degrees. Dip the shrimp in your tempura batter, coat completely , and put in the fryer. Cook for about 3 minutes until a light golden brown, remove and set on a sheet tray lined with paper towels.
Makes 1/4 cup
- 1/4 Cup Mirin
- 2 1/2 T Sugar
- 1/4 Cup Soy Sauce
- In a small saucepan, add in your Mirin and sugar. Cook over a medium high heat until the sugar dissolves. Add in your soy sauce, and cook on a simmer for about 15-20 minutes. Remove from heat and let cool