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red dragon roll
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Red Dragon Roll

This Red Dragon Roll is a delicious and light appetizer or dinner preparation. This Red Dragon Roll recipe makes sushi at home is easier than you think!
Course dinner, lunch, Main Course
Cuisine Japanese
Prep Time 10 minutes
Cook Time 10 minutes
0 minutes
Total Time 20 minutes
Servings 1 sushi roll
Calories 1244kcal
Author Aubrey
Cost $10

Equipment

  • Instant pot (sushi rice), bamboo sushi mat, plastic wrap

Ingredients

Sushi Rice

Red Dragon Roll

Optional Sauces and Toppings

  • spicy sriracha mayo
  • bang bang sauce
  • eel sauce
  • white or black sesame seeds

Instructions

How to make sushi rice

  • Rinse the rice in a fine mesh strainer to remove excess starch (water should run clean). Shake off excess water.
  • Add rinsed rice and salt to instant pot. Add water. Add 1 teaspoon salt.
  • Cook on instant pot high pressure setting for 6 minutes (with full natural release).
  • Transfer rice to bowl. Add rice vinegar evenly over rice.
  • Gently fold rice to incorporate rice vinegar, be careful not to smash rice.

Make Spicy Mayonnaise (Spicy Mayo)

  • Mix mayonnaise and sriracha. Separate into two equal portions.

Make Spicy Tuna Mix

  • Finely dice your sushi-grade ahi tuna.
  • Mix ahi tuna with 2nd portion of spicy mayo.

Make Crab Mix

  • Shred imitation crab meat (also called, surimi seafood, krab, crab sticks or kamaboko).
  • Mix imitation crab meat with 2nd portion of spicy mayo.

How to Make Red Dragon Roll

  • Cover a bamboo sushi rolling mat with plastic wrap.
  • Place a sheet of nori on the mat.
  • Dip hands in water and clap to remove excess water. It helps to keep small bowl of water near you and a towel.
  • Spread a layer of rice across the nori. You will use about 1 cup cooked rice per full nori sheet.
  • Spread rice over whole surface of nori (no gap). Lay slices of salmon evenly over half.
  • Flip nori over (rice/salmon side down, nori up).
  • Place 2 tablespoon crab mix, 2-3 pieces shrimp tempura and 3-4 thin cucumber strips lengthwise in a strip across the rice. Placement should be about 1 inch or so from the bottom of the rice paper. Be careful not to put too many or sushi roll will not close well.
  • Use bamboo mat to lift edges up and over filling. Use fingers to tuck roll.
  • Tuck mat tightly into roll shape so only nori with no rice is exposed, pull back and tighten.
  • Move mat and shape roll, repeat squeeze and shape.
  • Slice and wipe with wet towel after each slice to prevent knife from getting too sticky.
  • Cut in half and then each half into 3 segments.
  • Top with spicy tuna, thinly sliced scallions and extra spicy mayo drizzle (optional).

Notes

  1. ***Food Safety: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Check with Food and Drug Administration (FDA) and/or appropriate regulatory agency regarding food safety recommendations.
  2. Leftovers and Storage: Eat immediately. Do not store.

Nutrition

Calories: 1244kcal | Carbohydrates: 150g | Protein: 43g | Fat: 49g | Saturated Fat: 8g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 3534mg | Potassium: 606mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2697IU | Vitamin C: 22mg | Calcium: 87mg | Iron: 3mg