Growing Chefs! Ontario Dragon Roll
Dragon Roll
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Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Cut the cucumber in half lengthwise into quarters, remove the seeds then cut in half lengthwise into 8 total thin strips.
Cut the avocados in half lengthwise around the pit, then twist until they separate. Remove the pit using a spoon. Remove the skin and thinly slice the avocado halves. Gently press the avocado slices with your fingers so that the individual slices begin to separate. Keep pressing gently with the side of the knife until the length of the sliced avocado is the same as a sheet of nori. If you don’t roll the sushi right away, squeeze some lemon juice over the avocado to prevent discoloration.
In a small bowl, combine the ¼ cup water and 2 teaspoons rice vinegar.
Get Cooking!
Line a bamboo sushi mat with plastic wrap. Place a half nori sheet on top, with the shinier side facing down. Dip your hands into the water and rice vinegar mixture and spread ¾ cup of cooked sushi rice on the nori sheet.
Flip over the nori sheet with the rice on it. Place 2 pieces of shrimp tempura across the bottom edge of the nori sheet, closest to you, leaving the tails sticking out on either end. Add 2 cucumber slices and ½ tablespoon of tobiko evenly across the nori.
Starting from the bottom end, roll the nori sheet over the filling tightly and firmly with the bamboo mat until the bottom edge reaches the nori sheet. Lift the bamboo mat and roll over the remaining nori. Place the bamboo mat over the top and tightly squeeze the roll. Remove the bamboo mat and plastic wrap from the sushi. Using the side of a knife, lift the avocado slices from half of an avocado and place them on top of the roll.
Place plastic wrap over the roll and put the bamboo mat over top. Gently squeeze the roll through the bamboo mat, until the avocado slices wrap around the roll. Remove the mat.
Remove the plastic wrap, then cut the roll into 8 pieces with a knife. Clean the knife with a wet towel between each cut. If needed, use the bamboo mat to press back together after slicing. Transfer to a serving plate and top with spicy mayonnaise and black sesame seeds.
Growing Chefs! Ontario Recipe
Dragon Roll
Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Cut the cucumber in half lengthwise into quarters, remove the seeds then cut in half lengthwise into 8 total thin strips.
Cut the avocados in half lengthwise around the pit, then twist until they separate. Remove the pit using a spoon. Remove the skin and thinly slice the avocado halves. Gently press the avocado slices with your fingers so that the individual slices begin to separate. Keep pressing gently with the side of the knife until the length of the sliced avocado is the same as a sheet of nori. If you don’t roll the sushi right away, squeeze some lemon juice over the avocado to prevent discoloration.
In a small bowl, combine the ¼ cup water and 2 teaspoons rice vinegar.
Get Cooking!
Line a bamboo sushi mat with plastic wrap. Place a half nori sheet on top, with the shinier side facing down. Dip your hands into the water and rice vinegar mixture and spread ¾ cup of cooked sushi rice on the nori sheet.
Flip over the nori sheet with the rice on it. Place 2 pieces of shrimp tempura across the bottom edge of the nori sheet, closest to you, leaving the tails sticking out on either end. Add 2 cucumber slices and ½ tablespoon of tobiko evenly across the nori.
Starting from the bottom end, roll the nori sheet over the filling tightly and firmly with the bamboo mat until the bottom edge reaches the nori sheet. Lift the bamboo mat and roll over the remaining nori. Place the bamboo mat over the top and tightly squeeze the roll. Remove the bamboo mat and plastic wrap from the sushi. Using the side of a knife, lift the avocado slices from half of an avocado and place them on top of the roll.
Place plastic wrap over the roll and put the bamboo mat over top. Gently squeeze the roll through the bamboo mat, until the avocado slices wrap around the roll. Remove the mat.
Remove the plastic wrap, then cut the roll into 8 pieces with a knife. Clean the knife with a wet towel between each cut. If needed, use the bamboo mat to press back together after slicing. Transfer to a serving plate and top with spicy mayonnaise and black sesame seeds.