How To Make Dragon Roll Sushi Bowls Recipes

DRAGON ROLL

Steps:

• Rinse rice in a strainer until water runs clear.
• Combine rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
• Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
• Arrange shrimp tempura on the baking sheet.
• Bake in the preheated oven until golden and crispy, about 6 minutes per side. Cut tails off 4 of the tempura shrimp.
• Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 sheet of nori, shiny-side down, on the plastic wrap. Spread 1 cup rice on top using moistened fingers, leaving a 1/3-inch border. Flip nori so rice is facing the mat.
• Arrange imitation crabmeat and cucumber along the bottom edge of the nori sheet. Place 2 tail-off shrimp in the center of the nori sheet. Place 2 tail-on shrimp on the end so that the tails extend over the sides of the sheet. Lift the edge of the mat and roll up nori into a tight log around filling.
• Transfer sushi roll to a serving plate. Layer avocado and unagi slices on top to cover the top and sides of the roll. Slice roll into 8 pieces using a moistened knife. Repeat with remaining nori, rice, crabmeat, cucumber, avocado, and unagi to make a second roll.

HOW TO MAKE DRAGON ROLL SUSHI BOWLS

Steps:

• Begin by preparing the rice according to package instructions.
• While rice is cooking prepare additional ingredients in the sushi rice recipe by dissolving the rice wine vinegar, sugar and salt.
• When rice is cooked, fluff and pour vinegar solution and oil over rice.
• Stir until well combined and set aside until further use.
• If not using sake, begin by creating the sake substitute. Mix rice wine vinegar and water until dissolved.
• In a small saucepan on medium heat, dissolve mirin, sugar, rice wine vinegar mixture and bring to a slight boil.
• Add in soy sauce, stir and bring back to a boil.
• After that, reduce heat to a low simmer and allow sauce to thicken.
• After ten minutes, turn heat off and let cool.
• As sauce cools, it'll thicken even more. Set aside until later use!
• First, in a small bowl combine mayo, sriracha and sesame oil.
• Mix until thoroughly combined and set aside.