Dragon Roll
Dragon Roll makes two long dragons
30 mins prep, 1 hr cook/cool
Ingredients
Method
300g sushi rice
Start by preparing the rice according to package instructions. Once cooked, mix through the sugar, salt and vinegar and cool, covered.
3 nori sheets, cut in half 1 tbsp sushi vinegar 1 tsp sugar 1 tsp salt 12 asparagus tips 1 carrot, sliced lengthways 100g red cabbage, finely sliced 2 avocados, pitted and thinly sliced
Boil a small pot of water and add the asparagus for two minutes. Drain and submerge the tips in cold water instantly. Submerge the carrot and cabbage in the same water. Prepare the sushi mat by wrapping tightly in clingfilm. Take a piece of nori and cover evenly with sushi rice, taking care not to pack it too tightly. Flip the rice so the nori is face up and add a piece of carrot, a line of cabbage and two pieces of asparagus. Roll tightly and repeat for each sheet of nori. Refrigerate the rolls for 10 minutes. Meanwhile, do your best impression as an artist and craft a dragon head out of the remaining ingredients. I’ve used asparagus as eyes and carrots for the horns and fiery breath! Remove the rolls from the fridge and top with the avocado slices. Wrap each roll tightly in clingfilm and refrigerate for another five minutes. Using a sharp knife, slice each roll into six pieces, and serve up as a spectacular dragon! 頂きます!
1
When you serve up a dish at the table you want to hear everyone say “wow” don’t you? And what’s more likely to make them do that then this striking dragon! It’s just a nice simple variation on the California roll above, but topping each piece using avocado (like scales you know?)!
My dragon head is just seasoned sushi rice, with carrot for horns and fire, asparagus for eyes and nori for extra little details! Of course the face is completely up to you! Or if you can’t be bothered just don’t make a face and have a headless dragon!
2
30 mins prep, 1 hr cook/cool
Ingredients
Method
300g sushi rice
Start by preparing the rice according to package instructions. Once cooked, mix through the sugar, salt and vinegar and cool, covered.
3 nori sheets, cut in half 1 tbsp sushi vinegar 1 tsp sugar 1 tsp salt 12 asparagus tips 1 carrot, sliced lengthways 100g red cabbage, finely sliced 2 avocados, pitted and thinly sliced
Boil a small pot of water and add the asparagus for two minutes. Drain and submerge the tips in cold water instantly. Submerge the carrot and cabbage in the same water. Prepare the sushi mat by wrapping tightly in clingfilm. Take a piece of nori and cover evenly with sushi rice, taking care not to pack it too tightly. Flip the rice so the nori is face up and add a piece of carrot, a line of cabbage and two pieces of asparagus. Roll tightly and repeat for each sheet of nori. Refrigerate the rolls for 10 minutes. Meanwhile, do your best impression as an artist and craft a dragon head out of the remaining ingredients. I’ve used asparagus as eyes and carrots for the horns and fiery breath! Remove the rolls from the fridge and top with the avocado slices. Wrap each roll tightly in clingfilm and refrigerate for another five minutes. Using a sharp knife, slice each roll into six pieces, and serve up as a spectacular dragon! 頂きます!
1
When you serve up a dish at the table you want to hear everyone say “wow” don’t you? And what’s more likely to make them do that then this striking dragon! It’s just a nice simple variation on the California roll above, but topping each piece using avocado (like scales you know?)!
My dragon head is just seasoned sushi rice, with carrot for horns and fire, asparagus for eyes and nori for extra little details! Of course the face is completely up to you! Or if you can’t be bothered just don’t make a face and have a headless dragon!
2
