Sushi Cookbook for Beginners: 100 Step-By-Step Recipes to Make Sushi at Home by Ravitch Chika
Author:Ravitch, Chika [Ravitch, Chika]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-07-13T16:00:00+00:00
Dragon Roll
GLUTEN-FREE, NUT-FREE, PESCATARIAN
The Dragon Roll’s appearance is reminiscent of dragon scales. To decorate this roll, overlap the edges of the sliced avocado repeatedly. If you can find cooked eel, top the roll with alternating slices of eel and avocado. In addition, this roll is sprinkled with agedama (tempura batter bits ) to add a crunchy texture. You can also use store-bought agedama instead of homemade.
Makes 2 big rolls or 12 pieces
PREP TIME: 35 minutes
2 whole nori sheets
2 cups Sushi Rice
4 ounces sashimi-grade tuna, cut (see here )
1 baby cucumber, cut (see here )
1 avocado, cut (see here )
Tempura Batter Bits
Spicy Mayonnaise Sauce
1 . Put the makisu on a work surface. Place one sheet of nori on it, shiny-side down. Spread 1 cup of sushi rice evenly over the nori. Place a piece of plastic wrap or parchment paper (about the same size as the makisu) on the rice and flip so the nori side is up.
2 . Arrange half of the tuna across the middle of the nori, and place 2 sticks of cucumber below the tuna.
3 . Pick up the edge of the makisu and nori into a tight jelly roll. Remove the wrap and makisu, place the roll seam-side down, and arrange half of the avocado diagonally over the roll to mimic the pattern of dragon scales. Cover the roll with the wrap and hold tightly to make the avocado stick to the roll firmly. Let it sit for 5 minutes at room temperature. Make another roll with the remaining nori, rice, filling, and topping.
4 . Cut each sushi roll into 6 pieces and serve with the batter bits sprinkled on top and a drizzle of the mayonnaise sauce.
SUBSTITUTION TIP: If you can get tobiko or masago , top each piece with about ¼ teaspoon of it instead of sprinkling with tempura batter bits.
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