Learn how to make dragon roll sushi bowls at home! This deconstructed version is filled with homemade sushi rice, shrimp, cucumber, jalapeno, avocado, mango and crunchy onion. For sauce lovers, drizzle with two homemade sauces; spicy mayo and eel (unagi) sauce. No sushi rolling skills needed, fill your bowl and enjoy!
If you follow me on Instagram, I conducted a poll on favorite sushi rolls! Undoubtedly, cooked sushi rolls and sushi rolls filled with cream cheese are top favorites! Nonetheless, I was relieved to know most of my supporters have ventured out from California Rolls and trying new styles of sushi. The number one style chosen during this poll was Dragon Roll and I was overly excited to create this deconstructed version.
WHAT'S IN A DRAGON SUSHI ROLL?
To explain, traditional dragon rolls consists of tempura shrimp and cucumber inside (inside out roll), topped with avocado, fish eggs and drizzled with spicy mayonnaise and eel sauce. In detail, because of the thinly sliced avocado layered on top, the sushi roll takes form of the scales of a dragon, hence the name! For that reason, this is one of my favorite sushi rolls.
In this recipe I've added a few additional toppings, some of my favorite items to eat in sushi!
WHAT'S IN THIS DRAGON ROLL SUSHI BOWL?
Without doubt, finding these ingredients should be easy. There are household pantry and fridge items in this dragon roll sushi bowl recipe I'm certain you probably have at home! Here's what's in the sushi bowl:
- Sushi Rice-Short to medium grained rice. This is my new technique with making sushi rice at home. Take the extra steps to make this, it makes a world of difference in this dish! Recipe instructions below!
- Shrimp-Medium to large sized raw shrimp, peeled and deveined.
- Garlic-Garlic Paste or minced garlic worst best. This will be used when the shrimp is boiled!
- Lemon Juice-Fresh is best. Lemon juice will be added for flavor when boiling the shrimp.
- Cucumber-Persian cucumbers were used for this recipe but use any style you like or have!
- Avocado-Ripe is always best, you'll only need one medium sized.
- Mango-Ripe is best, also easier to purchase store bought that's precut too!
- Jalapeno-This ingredient is optional if you don't like spicy. If you are a spice lover, don't omit this ingredient.
- Crunchy Onion-One of my favorite toppings on sushi. This is an easy way to achieve an at home version. You can purchase it here!
- Black Sesame Seeds-used for garnish.
- Furikake Seasoning-optional garnishment!
Likewise, if you're a sauce lover like me prepare the spicy mayo and eel sauce too. Here's what you'll need!
- Sesame Oil (optional)
Unagi Sauce (Eel Sauce)
- Soy Sauce
- Sake (or rice wine vinegar and water)
ALTERNATIVES TO THIS DRAGON ROLL SUSHI BOWL RECIPE
What's fun about this recipe is that the ingredients are easy to replace and very interchangeable. For example:
- Looking for a low carb option? Use cauliflower rice instead of regular rice. Be sure to follow the steps and ingredients listed to make the sushi rice still. It's just as good!
- Need an alternate meat/meatless option? For instance, use crab instead of shrimp and for a meatless option, use your favorite mushrooms or tofu (follow the recipe instructions for the shrimp) or omit the meat all together!
- Can't find mangoes? Not in season yet? Peaches, Papaya and Cantaloupe are great options. If you're not a fan of sweet and savory mixes, opt out of the fruit addition!
- Struggling to locate fried onions for the "crunch"? I purchased these crunchy onions. Traditionally Japanese use a breaded frying technique to create the infamous "crunchies" that are added on top of most sushi rolls. You can also toast panko breadcrumbs as an alternative too!
SUSHI RICE, SPICY MAYO & UNAGI SAUCE SUBSTITUTIONS
It can be quite intimidating if you're venturing into at home sushi making for the first time. That is to say, it's not as daunting as it seems and there's just about a replacement for all ingredients listed through this recipe. For the sushi rice, spicy mayo and unagi sauce, here are helpful substitutions if you can't find the listed ingredients.
- Rice Wine Vinegar-White Wine Vinegar, Apple Cider Vinegar and Lemon or Lime Juice are all suitable substitutes for rice wine vinegar.
- Mirin- Mirin is fairly easy to find in your local grocery store in the Asian/International section but if you're in a crunch, you can substitute dry sherry wine, sweet marsala wine or use rice wine vinegar but adding sugar to it. The recipe for the unagi sauce calls for ½ cup so you'd need to add about 1 tablespoon of sugar to counteract the tanginess in the vinegar.
- Sake- This ingredient is used in traditional unagi sauce but can be hard to locate. An easy fix for this recipe is to mix rice wine vinegar and water together. Be sure to notate in the written recipe the exact measurements.
- Unagi Sauce- Pressed for time and wanting to cut a corner? Top the sushi bowl with soy sauce in place of the unagi sauce, the bowl will still be just as delicious!
LET'S MAKE DRAGON ROLL SUSHI BOWLS!
In order that you experience the fun in creating this tasty bowl, it's important to note to follow the order of steps in this recipe. First, begin preparing the sushi rice.
Prepare the Sushi Rice
Begin by preparing the rice according to package instructions. Then, 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.
Prepare the Unagi Sauce & Spicy Mayo
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.
Boil the Shrimp
In the meantime while the rice cools, prepare the shrimp by adding water to a stock pot, garlic and fresh lemon juice. Bring to a boil and cook until shrimp are cooked through being careful not to overcook. Drain shrimp and set aside until later use.
Prepare the Toppings!
Prep all toppings by roughly chopping the jalapeno, cucumber, mango and avocado.
HOW TO PLATE DRAGON ROLL SUSHI BOWLS!
First scoop about a cup and a half of the prepared sushi rice. Next, add cooked shrimp, chopped cucumber, mango, jalapeno and avocado. Lastly, add crunchy onions.
Finally, drizzle spicy mayo, and unagi sauce over the prepared bowl. Following the sauce drizzle, sprinkle black sesame seeds and furikake seasoning and enjoy!
HOW TO STORE THIS DECONSTRUCTED SUSHI BOWL
This dragon roll sushi bowl is best served fresh but if you have leftovers, store each ingredient separately. The ingredients will last 2-3 days refrigerated.
How To Make Dragon Roll Sushi Bowls
- 2 cups Small/Medium Rice Grain
- 2.5-3 cups Water
- ½ cup Rice Wine Vinegar
- 2 tbsp Sugar
- 2 tsp Salt
- 1 teaspoon Oil
Unagi (Eel Sauce)
- ½ cup Soy Sauce
- ½ cup Mirin
- ⅓ cup Granulated Sugar + 1 teaspoon
- 1-1.5 tablespoon Sake or
- 1 tablespoon Rice Wine Vinegar
- 3 tablespoon Water
- ½ cup Mayonnaise
- ¼ cup Sriracha
- ¼ teaspoon Sesame Oil optional
- 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.
Unagi (Eel Sauce)
- 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.