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Dragon Roll
Japanese
Main
1.5 hours
Seafood
Medium
Serves
2 (Makes 2 Rolls)

This glorious dragon roll recipe from Edinburgh's Harajuku Kitchen is composed of crispy prawn tempura and creamy avocado. The inside-out rolls are then topped off with mayo and tobiko, a kind of colourful flying fish roe that is used in a huge array of sushi dishes.

Recipe courtesy of
Ingredients

Sushi vinegar

  • 1/4 cup of rice vinegar
  • 1/4 cup of sugar
  • 1/4 tsp salt

Sushi rice

  • 1/2 cup of sushi rice
  • 3/4 cup of water

Dragon rolls

  • 4 medium-sized prawns
  • 80g of flour
  • 40g of cornflour
  • 20g tobiko
  • 2 eggs
  • 2 cups of ice-cold water
  • Frying oil for deep-frying 
  • 2 half-sized nori sheets 
  • 1/2 cucumber, deseeded and sliced into long matchsticks
  • 2 avocados, thinly sliced
  • Sesame seeds
  • Mayonnaise
Method
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Method
  1. To make the sushi vinegar, add the rice vinegar, sugar and salt to a pan and bring to a simmer. Cook the mixture gently until the sugar has dissolved, then remove from the heat.
  2. Meanwhile, add the rice and water to a saucepan and cook until the water has dissolved. Remove from the heat, gently add the sushi vinegar and allow to cool. 
  3. Peel the prawns, removing the heads, legs, and body shells, but leave the tips of the tails in place. Slice the backs open and remove the intestines (the thin black thread). 
  4. To prepare the tempura batter, beat the eggs with the ice-cold water. Mix the flour and cornflour together and pour a little of the egg and water mixture into it. Mash (do not stir) the batter with a fork and add the rest of the egg mixture, little by little. Keep cool in a refrigerator.
  5. Heat up a deep-sided saucepan filled with oil. Place the prawns in the batter, coating the entire surface (except for the end of the tails). Place them one-by-one in the hot oil (you can check it’s hot enough by placing a wooden chopstick into the oil, it should form bubbles around the outside) and leave them to fry for 2—3 minutes, until they become golden in colour.
  6. Drain the prawns on kitchen paper and remove half of the tail shells — the intact tails will be left sticking out the end of the sushi rolls, as if they’re dragons’ tails.
  7. Slice the avocados very finely, either using a sharp knife or a vegetable peeler. 
  8. Get your sushi mat ready by laying it on a work surface in front of you with all of your ingredients in reach. Place the half-nori sheet on the mat and cover with half of the cooked rice, spreading it evenly over the surface. Flip the sheet over so that the rice is against the mat.
  9. Add two tempura prawns to your roll, with the tail sticking out of one end. Add some cucumber matchsticks alongside. 
  10. Roll the sushi (the rice will be on the outside) gently but firmly. Once neatly rolled, cut the uneven ends off with a very sharp knife. Neatly top the roll with the avocado slices.
  11. Make another roll in the same fashion, then finally slice the rolls into portions using a very sharp knife (you can wipe down the knife with a wet cloth between slices to prevent sticking, if needed).
  12. Display the rolls on plates in the shape of a dragon, then pipe on some mayonnaise. Finish with a little tobiko and serve.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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