Ingredients:
10 medium size shrimps (sushi grade).
1/2 cup Tempura
1 Avocado
1 Cucumber (long and even)
50gr Tobiko (flying fish roe)
50gr BBQed eel (sushi grade).
Making the dragon roll
First thing first, mix the tempura with a little bit of water and stir until combined to a thick even mixture. Cut off shrimp tails, and dip the shrimps, one by one, in tempura mixture and deep fry for about 30 sec or until the outside gets golden-brownish.
Tip – leave one shrimp for each roll with the tail uncut to place sticking out of the roll’s rear as if it was the dragon’s tail.
Slice the cucumber into long slices, and use a peeler to peal thin avocado layers.
Spread the rice on the nori sheet, and flip it over the mat so that the rice is now facing upwards. Lay the avocado the cucumber stiks you have precutted, and line up some tempura shrimps and on top of that slices of eel. Roll it inside-out style and cut the endings, but leave the rest whole for now.
Elegantly, cover the top of the roll with the layers of avocado you made with the peeler, and use the bamboo matt to tighten it to the roll.
Use a little spoon to carefully spread some Tobiko on the roll. You can cover the intire roll with it, or just the top side – it’s your call.
Now you can cut, and reline the roll in a shape of a dragon. You can use your imagination to create dragon eyes from tobiko, and dragon antennas from carrot stiks.
Best served with teriyaki sauce on top, and soy sauce aside.
Enjoy!
