I thought that staying in Glasgow post-nights on call is just a bit too depressing so decided to make a trip down to Leeds/York to visit my sisters/friends.
On the first night, my sisters requested me to make dragon roll. I thought I would like to try Nami’s california roll since I am making sushi.
It was delicious. I forgot to put avocados into my california roll!!! But it still tasted delicious.
I still think the dragon roll is the most amazing sushi though.
I improved on my tempura and now I think it is quite ‘perfect’ and improved my dragon roll presentation by purposely not making it look too messy this time! Forgot the sesame seeds as garnish. *feeling slightly gutted*
Made my usual salmon roll. Presentation still a lot to work on! LOLss
We did have one hell of a sushi party in York with my sisters and my sister’s friends.
Never felt so satisfied. Of all the sushi I made, dragon roll was the big hit!
Now for the california roll recipe:
Ingredients to yield 2 rolls: (amount of ingredients adapted from Nami’s just one cookbook. http://justonecookbook.com/blog/recipes/california-roll/ )
- 1 1/2 cup Sushi Rice
- 1 can (170g) crab meat
- 8 Tbsp. (½ cup) Japanese mayonnaise
- ½ English cucumbers
- 1/2 avocado
- ½ lemon for avocado (optional)
- 2 nori sheets
- ¼ cup white sesame seeds / tobiko
- For garnish, I used ikura (salmon roe), tobiko (flying fish roe), pickled sushi ginger, and wasabi.
Again the step-by-step illustrations by Nami is so meticulous that I did not even try to take anymore step-by-step pictures as they can be painstakingly difficult to do so + Nami’s website explains it so well that I can just refer everyone who wants to make california rolls to her website.
After I found Nami’s website teaching me how to make dorayaki, I was looking at her beautiful dragon rolls recipe and got very excited about making it.
Efforts were not in vain. Love the dragon roll. Only pity was I did not make the unagi sauce as I only looked at the recipe AFTER I finished making the roll. So decided to omit it.
I think the most painstaking process of making the dragon roll is slicing the avocado and prepping the prawns for tempura. Making the roll itself isn’t too difficult for me as I have learnt to make sushi rolls before in the past when I worked as a part-time sushi chef.
Nami’s website has definitely made me very inspired to make Japanese food!
I never have any good outcomes with my shrimp tempura. Nevertheless, I decided to try Nami’s website on how to make shrimp tempura. Recipe for her shrimp tempura can be found here: http://justonecookbook.com/blog/recipes/shrimp-tempura/
You can choose to make the tempura flour from scratch, or pop by a chinese/Japanese supermarket and buy their ready made tempura flour which makes things fairly straightforward and easy.
Dragon roll ingredients adapted from Nami’s website to yield 2 rolls
- 1 1/2 cups sushi rice
- 1/2 cucumber
- 1 avocados
- 1/2 lemon
- 1 nori sheet
- 6 shrimp tempura
- 1/8 cup Tobiko
- Unagi (eel) – optional
- Spicy Mayo
- Black sesame seeds
Vinegar water for dipping hands (Tezu) – I used Japanese mayonnaise to lubricate my hands
- 1/4 cup water
- 2 tsp. rice vinegar
Things you will need
- Bamboo sushi mat
- Plastic wrap
Step-by-step on how to make this dragon roll can be referred to Nami’s website which she has clearly demonstrated:
Her spicy mayo recipe:
I did not make the unagi sauce because I realised that it needed boiling etc and cooling down. At the time, I have already finished making the rolls. So decided to skip this. In future, remember to make the unagi sauce first before I start making everything else.