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.
Sushi vinegar
Sushi rice
Dragon rolls
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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